Two Peas and Their Pod

Lemon Ricotta Pound Cake with Berries

Lemon Ricotta Pound Cake with Berries

I opened up our refrigerator on Saturday and found an opened container of ricotta cheese. I used half of it to make lemon ricotta pancakes and forgot about the rest. Luckily, it was still good, so I made a Lemon Ricotta Pound Cake with Berries. Josh asked what I was baking and as soon as I said lemon and ricotta, he was happy. There is just something magical about lemon and ricotta when they are paired together.

The pound cake is moist, with a tender crumb, and has hints of lemon in every bite. We served thick slices of pound cake with mixed berries and whipped cream. This lemon ricotta pound cake is perfect for spring. Serve it as an elegant dessert or as an afternoon snack with a cup of your favorite tea. Josh also enjoyed it for breakfast. It really is delightful anytime of the day.

Lemon Ricotta Pound Cake with Berries

Yield: Serves 10-12

Cook Time: 45-50 minutes


1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more to grease the baking pan
1 1/2 cups ricotta cheese
1 1/2 cups granulated sugar, plus 1 tablespoon
3 large eggs
1 teaspoon vanilla extract
2 lemons, zested
2 cups mixed berries, fresh or frozen (if using frozen thaw before using)
Whipped cream for serving, optional


1. Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Whisk to combine.

2. Using an electric mixer, cream together the butter, ricotta cheese,  and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs one at a time. Add the vanilla and lemon zest and mix until combined.

3. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared loaf pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely.

4. Meanwhile, place the mixed berries in a small bowl with the remaining 1 tablespoon sugar. Stir well and set aside until serving time.

5. To serve, slice the pound cake and serve with a spoonful of mixed berries. Top with whipped cream, if desired.

If you like this Lemon Ricotta Pound Cake, you might also like:

Lemon Ricotta Cookies from Two Peas and Their Pod
Orange Ricotta Pound Cake with Strawberries from Gimme Some Oven
Chocolate Ricotta Pound Cake from Desserts for Breakfast

  Yum Pin It

84 Responses to “Lemon Ricotta Pound Cake with Berries”

  1. Kendel @ Eating Abroad — March 7, 2011 @ 3:20 am

    Lovely and light! Thanks for sharing.

  2. Maria the pound cake looks so wonderful..perfectly lemony & just…awesome!

  3. Lauren at Keep It Sweet — March 7, 2011 @ 4:36 am

    Lemon and ricotta do go together perfectly. It looks like a perfect summer dessert with the berries and whipped cream!

  4. Jessica @ How Sweet — March 7, 2011 @ 4:39 am

    This sounds so delicious and has me craving summer!

  5. Rosa — March 7, 2011 @ 5:13 am

    A heavenly combo! I love those ingredients.



  6. Erica — March 7, 2011 @ 5:26 am

    Yum! As I said with the pancakes- I just love what ricotta does in baking. SO yummy. Definitely reminds me that Spring/summer is coming

  7. Heather (heather's dish) — March 7, 2011 @ 5:51 am

    i haven’t made pound cake in FAR too long…ricotta, here i come!

  8. Fallon — March 7, 2011 @ 6:08 am

    I could eat this for breakfast right now. This sounds wonderful. I love using ricotta in baking. Everything is always really moist!

  9. Katrina — March 7, 2011 @ 6:34 am

    I looooove ricotta in little cakes like this. Great recipe!

  10. jenna laughs — March 7, 2011 @ 6:39 am

    Lovely! Lemon is one of my favorite flavors. This is also the first pound cake recipe I’ve seen that doesn’t use like 4 sticks of butter 😉 Thanks for sharing!

  11. Lesley Lifting Life — March 7, 2011 @ 7:21 am

    Lemon plus ricotta does sound (and look) amazing!

    Have a great start to your week! : ]

  12. brandi — March 7, 2011 @ 7:32 am

    I have been obsessed with pound cake lately (made an orange version and cookies’n’cream!), but I have yet to try one with ricotta. This looks great!

  13. Looks like we are both on the same page with berries and cake today – looks great Maria!

  14. Jenny Flake — March 7, 2011 @ 7:42 am

    BEAUTIFUL, love those colors and I’d love munching on that cake :)

  15. Miss @ Miss in the Kitchen — March 7, 2011 @ 7:48 am

    Perfect dessert to bring the flavors of spring.

  16. Liz — March 7, 2011 @ 7:55 am

    Mmm, I can’t get enough lemon flavor when the weather starts to improve. And I need a good pound cake recipe – I’ll have to give this one a try!

  17. Amanda — March 7, 2011 @ 8:00 am

    I love a good pound cake… and love that this one is so moist!

  18. Lori @ RecipeGirl — March 7, 2011 @ 8:15 am

    Nice idea- I always seem to have leftover ricotta lying around. I want to make your pancakes too!

  19. Carrie — March 7, 2011 @ 8:16 am

    Yum, Maria! My stomach is growling just looking at your pictures.

  20. Cookin' Canuck — March 7, 2011 @ 8:18 am

    This makes me yearn for spring and summer. Perfect simple dessert.

  21. Kalynskitchen — March 7, 2011 @ 8:19 am

    I love pound cake. It’s one dessert I would splurge on occasionally. Your version looks delish!

  22. Paula - bell'alimento — March 7, 2011 @ 8:20 am

    Can’t go wrong with lemon and ricotta ; )

  23. Cookbook Queen — March 7, 2011 @ 8:21 am

    This looks so moist and yummy!! I LOVE lemon, and paired with berries…just perfect!!

  24. DessertForTwo — March 7, 2011 @ 8:36 am

    I’ve sooo got leftover ricotta and lemons in my fridge right now! And it’s been a LONG time since I made afull-sized dessert. I’m going to make this this afternoon! Thanks for the inspiration!

    Haha-I knew Paula (bell’alimento) would be all over this post! That girl loves her ricotta! :)

  25. EatLiveRun — March 7, 2011 @ 8:38 am

    Lemon cakes are my favorite–they are just so light and have that old fashioned charm. Also love those fresh berries!

  26. Kathy - Panini Happy — March 7, 2011 @ 8:44 am

    I wholeheartedly agree about the magical combo of lemon and ricotta. Not sure how it happens, but I just love that light, tender texture!

  27. Barbara @moderncomfortfood — March 7, 2011 @ 8:56 am

    I’m totally devoted to lemony, fruity cakes, and yours is right up my alley, Maria. Blueberry season starts in a couple of weeks where I live, and I must try this stunning recipe then!

  28. alison @ Ingredients, Inc. — March 7, 2011 @ 9:12 am

    This looks fabulous!

  29. kat — March 7, 2011 @ 9:28 am

    I love pound cake & the ricotta probably adds such a great flavor

  30. susan — March 7, 2011 @ 9:34 am

    What a great flavor profile. I hope you didn’t share and kept this one all to yourself!

  31. What a wonderful cake and lovely flavors! This is a must-try for soon. Thanks for sharing, Maria!

  32. Amy @ What Jew Wanna Eat — March 7, 2011 @ 10:44 am

    What a fantastic summer cake! And whipped cream optional? Not in this house- more whipped cream please!!

  33. Tracey — March 7, 2011 @ 11:38 am

    I’ve made this recipe in the past too – it’s great! Love your photo with the berries, very pretty :)

  34. Joanne — March 7, 2011 @ 11:45 am

    That pound cake looks absolutely gorgeous and I feel like it will totally make me feel like spring is coming if I eat it, with all of the berries and fresh flavors!

  35. Heather @ Get Healthy with Heather — March 7, 2011 @ 11:47 am

    Sounds amazing! Lemon and ricotta do go so well together.

  36. teresa — March 7, 2011 @ 11:51 am

    gorgeous! just love the flavors!

  37. Pam — March 7, 2011 @ 12:17 pm

    I love lemon desserts… this looks beautiful and delicious Maria.

  38. megan @ whatmegansmaking — March 7, 2011 @ 1:50 pm

    Looks beautiful! I can’t believe I’ve never made a pound cake before. This looks so good for spring :)

  39. Debby — March 7, 2011 @ 2:29 pm

    I made your Lemon Ricotta pancakes last week for National Pancake Day for dinner, and have been wondering since what I should use the leftover ricotta and lemons for. This is PERFECT and I intend to make it tonight. :)

    Thank you so much!!

    • twopeas replied: — March 7th, 2011 @ 2:59 pm

      Glad I could help out:)

  40. Christina — March 7, 2011 @ 3:30 pm

    Perfect!! Thanks so much for posting this, because I have leftover ricotta that needs to be used up soon! Can’t wait to make it.

Leave a Comment