Lemon Ricotta Pound Cake with Berries

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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


  • 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. 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. 2. Using an electric mixer, cream together the butter, ricotta cheese,ย  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. 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. 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. 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

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Lemon pound cake reminds me of growing up. My mom made them in the summer and would make a strawberry sauce to go over them. Your cake looks moist and creamy … in other words PERFECT!!

  2. This pound cake looks delicious! It’s funny that you post this now. For the first time, on Sunday, I tried to make Giada’s recipe for Orange Ricotta Pound Cake. Unfortunately, I didn’t have your success because mine fell apart. Though, it did taste good. Hope I can figure out what went wrong. Maybe it is my oven. Oh, well! However, I also baked Giada’s recipe for Lemon Ricotta cookies with a Lemon Glaze. Thankfully, those were delicious!

  3. You know what know I feel silly. I just looked at your recipe again and saw that this is Giada’s recipe. It looks just like the one I made except with lemons instead of oranges. Her orange pound cake recipe also called for some amaretto. While making the orange pound cake recipe, I was wondering what it would taste like if I didn’t use the amaretto and used the lemon instead of orange. Some day I’ll have to try this recipe again with lemon.

  4. This looks amazing! Does this loaf freeze well? I want to make it ahead of time, but I just want to make sure it will stay moist and yummy!

  5. Had to have done something wrong. Ricotta was very dry.
    Cake overflowed loaf pan and did not fully cook. Look strange when mixing. Measured ingredients exactly. Cake flour was at expiration date. Could this be the culprit?? The outside edges tasted delicious. Oh! my mouth is watering.
    Will have to try making it again.

  6. Made this pound cake and i LOVE it. I was thinking about making it for a bridal shower coming up – do you think it would hold up as a bunt as well?

  7. Not sure if I did something wrong, too. It took almost 1:15 to bake and the top very dark – it looks almost burned… Is this normal, or did I mess this one up?

    1. Sorry! I’ve never had a problem. Next time you can try putting foil on the top if it is getting too dark and the center isn’t done.

  8. Amazing blog! Do you have any hints for aspiring writers?
    I’m planning to start my own site soon but I’m a little lost on everything.
    Would you suggest starting with a free platform like WordPress or go for a paid option?
    There are so many options out there that I’m completely overwhelmed .. Any tips? Many thanks!

  9. Made this today and had the same issue as another poster: After 45+ minutes, the top was brown but the inside was liquid. I bake on a regular basis and followed the recipe to a t, so I’m not sure what went wrong. Off to buy dessert for tonight’s gathering! ๐Ÿ™

  10. I have made this recipe 3 times now, turned out great each time, it is quickly becoming one of my husband’s favorites. Nice with coffee

  11. I ran out of butter so I made this recipe with just 1 stick with homemade ricotta. LEGENDARY. Thanks so much for this simple and delicious recipe!

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