Real Recipes From Real Home Cooks ®

lemon-berry ricotta pound cake

(2 ratings)
Blue Ribbon Recipe by
Yve Sanchez
Philadelphia, PA

This recipe came about when I searched for something sweet to eat and realized that all I had in the fridge was half of a container of ricotta, two lemons, and eggs!

Blue Ribbon Recipe

Prepare to fall in love with this lemon-berry ricotta pound cake. Easy to make, the result is a moist, tender, and delicious cake perfect for any occasion. Ricotta cheese adds a creamy texture and subtle tanginess to the cake. It wonderfully complements the fresh lemon flavor. Berries add a burst of sweetness and color to every bite. Vanilla bean paste and lemon extract enhance the pound cake and give it a wonderful aroma. This is great on its own or served with whipped cream or ice cream for a decadent treat. This lemon pound cake recipe is a keeper.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 15 serving(s)
prep time 25 Min
cook time 55 Min
method Bake

Ingredients For lemon-berry ricotta pound cake

  • 1 1/2 c
    all-purpose flour
  • 2 1/2 tsp
    baking powder
  • 1 tsp
    Himalayan pink salt
  • 3/4 c
    butter, softened (1 1/2 sticks), plus more for greasing pan
  • 1 1/2 c
    ricotta cheese, drained
  • 1 1/2 c
    granulated sugar
  • 2 Tbsp
    lemon juice, fresh
  • 3 lg
  • 1 tsp
    lemon zest, grated
  • 1 Tbsp
    vanilla bean paste
  • 1 c
    berries (blue, black, raspberries, or a mix)
  • 1 tsp
    lemon extract

How To Make lemon-berry ricotta pound cake

Test Kitchen Tips
We tossed our berries in a little flour before adding them to the batter. This prevents them from falling to the bottom of the pan while baking.
  • Sift together flour, baking powder, and salt and prep pan.
    Preheat oven to 350 degrees F. Grease a 15 x 5 x 3-inch loaf pan with butter and dust with flour. In a medium bowl sift together flour, baking powder, and salt.
  • Cream ricotta cheese, butter, sugar, eggs, vanilla bean paste, lemon zest, and lemon juice.
    Using a stand mixer, cream together ricotta cheese, butter, and sugar until light and fluffy, approximately 3-5 minutes. The mixture will be slightly lumpy, no worries. With the machine running, add the eggs one at a time and mix until just incorporated. Add the vanilla bean (I prefer Nielson-Massey's Madagascar Vanilla Bean paste), lemon zest, and lemon juice (pulp okay). Mix until well combined. Don't worry if your batter is not smooth - the batter will not end up smooth.
  • Slowly add flour.
    Add the dry ingredients 1/3 of a cup at a time. Mix until just incorporated. Do this until you have added all your dry ingredients.
  • Fold in berries.
    Remove your bowl from the stand mixer and fold in your berries with a spatula.
  • Batter poured into a loaf pan.
    Pour the batter into your prepared loaf pan. (You could use a Bundt cake pan if you prefer).
  • Baking the pound cake.
    Bake at 350 F for 45-55 minutes, until a toothpick inserted in the center comes out clean and the sides begin to pull away from the edges of your pan.
  • Cake cooling on a wire rack.
    Let the cake cool in the pan for approximately 10 minutes. Then turn out onto a wire rack to cool completely. Your house should smell lemony good!
  • Slices of Lemon-Berry Ricotta Pound Cake with whipped cream.
    To serve, slice the pound cake and serve it with a dollop of whipping cream or vanilla bean ice cream and a fresh mint leaf. Enjoy!