Classic Ricotta Pound Cake is dense, soft, and sweet. It is guaranteed to get you to rave reviews at your next potluck!
This Classic Ricotta Pound Cake is incredibly moist, buttery, and decadent. I use whole milk ricotta in this pound cake reicpe.
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Classic Ricotta Pound Cake
Classic Ricotta Pound Cake is the only pound cake that I’ve made in a loaf pan. When I bake a cake or sweet bread in a loaf pan, they always sink a little in the center. I can’t get the center to bake completely before the edges get overcooked. I actually like the really moist, slightly gooey, undercooked center. Maybe it’s my oven, maybe I just need let the outside get crisper. Maybe yours will not do this.
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.
Like most other pound cakes, this Cake is good alone. 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!?
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Classic Ricotta Pound Cake
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 whole milk ricotta
- 1 and ½ cups granulated sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Grease a 9-inch loaf pan with butter or non-stick spray.
- 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.
- 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.
- Allow cake to cool on wire rack 15 minutes before inverting onto serving tray.
Notes
Nutrition
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Jasleen says
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.
Paula says
Thank you so much! I’m happy you and your family enjoyed it.
Lorraine Argento says
Can you freeze this loaf cake? If not how far in advance can you bake this.
Paula says
Yes, you can freeze it up to 2 months
Catherine says
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!
Paula says
I’m so glad you liked it! (I want to make homemade ricotta!!)
Lizzette says
Can I use low fat ricotta?
Paula says
Typically low-fat and fat-free ingredients don’t work well in baked products.
Mike says
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! 😉
Megan says
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!
Milena says
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.
Lea says
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.
Lynn says
Hi Lea, what size bundt pan did you use and how long did you bake it.
Lea Wofford says
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.
April says
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.
Lisa says
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?
Mike says
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! 😉
Paula Depaco says
can i use fat free ricotta instead? that’s all i have…will it still work?
Paula says
Usually fat free and low fat products don’t do well in baked goods
browneyedgirl says
Could you use only one cup ricotta?
Paula says
You will need to make up the other 1/2 cup with buttermilk, sour cream, or milk or the cake will be dry