Lemon Ricotta Pound Cake with Berries

This Lemon Ricotta Cake is moist, with a tender crumb, and has hints of lemon in every bite. A perfect Spring treat!


Lemon Ricotta Cake with berries and cream on plate

Lemon and Ricotta: A Delicious Pairing

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 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. Lemon Ricotta Cake really is delightful any time of the day.

Lemon Ricotta Pound Cake with Berries

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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.

Adapted from Giada De Laurentiis

All images and text ©Two Peas & Their Pod.

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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