Classic Ricotta Pound Cake
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Classic Ricotta Pound Cake is dense, soft, and sweet. It is guaranteed to get you to rave reviews at your next potluck!
This slightly sweet Classic Ricotta Pound Cake packs a flavor punch. It satisfies your craving for a moist, buttery, and tender dessert.
This dessert is incredibly rich, buttery, irresistible. I use whole milk ricotta in this pound cake recipe.
Classic Ricotta Pound Cake
I have plenty of pound cake recipes, but this is the only one that I make in a loaf pan. Usually, when I bake a cake or sweet bread in a loaf pan, they always sink a little in the center. For some reason, I can’t get the center to bake completely before the edges get overcooked.
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Also, this pound cake doesn’t have a fine crumb-like most of the other pound cakes. It’s moist, dense, and creamy, but the crumb is actually quite large especially for a pound cake.
Lemon and ricotta just go together to me so I used lemon zest and lemon extract. I also test this cake with vanilla flavoring. Both flavors were good, but I prefer the lemon.
Serving Suggestions
Like most other pound cakes, this is delicious by itself. BUT, It also makes a great base for ice cream, whipped cream, berries, chocolate, or caramel sauce. And, how great would grilled peaches and mascarpone be!?
*Helpful comment from Lea –
I noticed that a few people had a problem with the cake being undone, or falling in the middle. When I use ricotta cheese in making cannoli cakes, you can’t beat it for very long or it will get runny.
I made this pound cake twice and I creamed thebutter and sugar together first, then mixed in all of the other ingredients, then added the ricotta cheese last and mixed it in on low speed and only until it was incorporated. Don’t over beat. As well, I baked the first one in 2 – 9 inch round cake pans and the second one in a fluted pound/bundt cake pan and they both turned out fine. In fact I had one person who ate it say it was her new favorite pound cake. Its awesome, in fact, I’m going to make a 2 tier baby shower cake and cupcakes with this recipe for next week.
Here’s more or get all my pound cakes recipes here!
- Strawberry Ricotta Toast Recipe
- SPINACH RICOTTA PASTA CASSEROLE
- Blackberry Raspberry Ricotta Toast
- BLISTERED TOMATO RICOTTA PASTA RECIPE
- BAKED BLACKBERRY RICOTTA CHEESECAKE
Classic Ricotta Pound Cake
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Ingredients
- 1 and ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup butter at room temperature
- 1 and ½ cups ricotta cheese
- 1 and ½ cups granulated sugar
- 3 large eggs at room temperature
- 1 teaspoon pure vanilla extract or lemon extract and zest from 1 lemon
Instructions
- Preheat oven to 350°F.
- Grease a 9-inch loaf pan with butter or solid vegetable shortening then sprinkle of granulated sugar or flour. Wilton cake release is great to prevent sticking too! (I use shortening and sugar. Sugar doesn't leave white patches like flour does.)
- In a bowl, combine flour, baking powder, and salt.
- In the bowl of an electric mixer, cream butter, ricotta, and sugar until smooth about 2 minutes.
- Add eggs, one at a time. The batter may look curdled at this point. It's okay just keep mixing. Stop the mixer and scrap the sides. Return the mixer to med-low.
- Add the flour mixture and either vanilla extract or lemon zest and extract, depending on which you prefer. Scrap down sides and allow to beat about 30 seconds.
- Pour batter into prepared loaf pan.
- Bake 45 to 50 minutes. Test cake by inserting a wooden pick into the center. If the pick is clean or has dry crumbs the cake is cooked perfectly. Dark pans cook faster than light pans as well as if you put the pan on a cookie sheet to bake. (I ALWAYS put cakes or pies on another pan to prevent spills from leaking in the oven.) Watch the time and cake carefully according to your oven and your pans.
- Allow cake to cool on wire rack 15 minutes before inverting onto serving tray.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
I seldom leave comments anywhere for recipes I’ve tried, but I had to leave one for this. This pound cake turned out amazing- my family loved it. I didn’t tell them there was ricotta in the cake- they were pleasantly surprised. It was so light and airy and moist. I followed the directions, except instead of picking lemon or vanilla, I used the vanilla and added 1.5 tbsp of lemon zest. Both those flavours just went beautifully together. Finished with a little powdered sugar on top. Highly recommend this recipe.
Thank you so much! I’m happy you and your family enjoyed it.
Can you freeze this loaf cake? If not how far in advance can you bake this.
Yes, you can freeze it up to 2 months
Wow this pound cake is amazing! I had some home made ricotta that I needed I find a use for and I’m so glad I tried this recipe. I do a lot of baking and this was one of the best things I’ve made in a while. I made the lemon version and followed the recipe exactly except for using about 1/4 cup of raw sugar since I ran out of white. It did take a lot longer to bake but I wasn’t sure if that was because my ricotta was wetter than store bought. I think it took about an hour and 10 minutes. I’m definitely saving this recipe and may even make it again today to use up the rest of my ricotta!
I’m so glad you liked it! (I want to make homemade ricotta!!)
Can I use low fat ricotta?
Typically low-fat and fat-free ingredients don’t work well in baked products.
I had a similar thing happen. I think it took 1:10 for it to bake through in the center. I’m attributing it to either my measuring of the ricotta or the ricotta being too wet. I weighed out 12 oz of ricotta, which to me was 1 1/2 cups. That may not be the case – so maybe I used too much ricotta. HOWEVER, the finished product was “outtasite!” as we used to say – delicious and perfectly baked. A HUGE hit! 😉
Had Ricotta cake at a cafe today and it was delish! This one had almond extract and it wasn’t overpowering. I had to go online and find a recipe, so I will definitely try yours and the lemon actually sounds even better!
Made this tonight and it was so perfect! My measurements and technique were a bit fast-n-free because my assistant was 4 years old but somehow it still turned out just like described. I did have closer to a cup of ricotta than 1.5 and it was still fine.
I noticed that a few people had a problem with the cake being undone or falling in the middle. I have used ricotta cheese in making cannoli cakes and you can’t beat it for very long or it will get runny. I made this pound cake twice and I creamed the butter and sugar together first, then mixed in all of the other ingredients, then added the ricotta cheese last and mixed it in on low speed and only until it was incorporated. Don’t over beat. I baked the first one in 2 – 9 inch round cake pans and the second one in a fluted pound/bundt cake pan and they both turned out fine. In fact I had one person who ate it say it was her new favorite pound cake. Its awesome, in fact, I’m going to make a 2 tier baby shower cake and cupcakes with this recipe for next week.
Hi Lea, what size bundt pan did you use and how long did you bake it.
Sorry Lynn, I was going through the comments and just saw your question. I’m not sure how big the pan was, but I’m guessing 8 to 10 cups.
Thanks for the tips! I thought the cake looked underdone in the photos so I was a bit concerned about whether or not this recipe would work out.
Thank you for the heads up Lea! I followed your tweaks & it came out great! Minus it sticking to the pan!! Adding the ricotta at the end was the key! Cheers!
I’ve had mine in the oven now for well over an hour and it’s still not done, wet in the middle…has anyone else needed to cook longer and for how long?
I had a similar thing happen. I think it took 1:10 for it to bake through in the center. I’m attributing it to either my measuring of the ricotta or the ricotta being too wet. I weighed out 12 oz of ricotta, which to me was 1 1/2 cups. That may not be the case – so maybe I used too much ricotta. HOWEVER, the finished product was “outtasite!” as we used to say – delicious and perfectly baked. A HUGE hit! 😉
can i use fat free ricotta instead? that’s all i have…will it still work?
Usually fat free and low fat products don’t do well in baked goods
Could you use only one cup ricotta?
You will need to make up the other 1/2 cup with buttermilk, sour cream, or milk or the cake will be dry