lemon-berry ricotta pound cake

Name: Lemon-Berry Ricotta Pound Cake
Prep time: 25 min
Cook time: 55 min
Yield: 15
Cuisine: American
Ingredients: 1 1/2 cup(s) all-purpose flour; 2 1/2 teaspoon(s) baking powder; 1 teaspoon(s) Himalayan pink salt; 3/4 cup(s) butter, softened (1 1/2 sticks), plus more for greasing pan; 1 1/2 cup(s) ricotta cheese, drained; 1 1/2 cup(s) granulated sugar; 2 tablespoon(s) lemon juice, fresh; 3 large eggs; 1 teaspoon(s) lemon zest, grated; 1 tablespoon(s) vanilla bean paste; 1 cup(s) berries (blue, black, raspberries, or a mix); 1 teaspoon(s) lemon extract

(3 RATINGS)

714 Pinches 11 Photos

Yve Sanchez

Philadelphia, PA

Updated on Feb 9, 2024

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!

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A loaf of Lemon-Berry Ricotta Pound Cake.

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

prep time 25 Min

cook time 55 Min

method Bake

yield 15 serving(s)

Ingredients

1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon Himalayan pink salt
3/4 cup butter, softened (1 1/2 sticks), plus more for greasing pan
1 1/2 cups ricotta cheese, drained
1 1/2 cups granulated sugar
2 tablespoons lemon juice, fresh
3 large eggs
1 teaspoon lemon zest, grated
1 tablespoon vanilla bean paste
1 cup berries (blue, black, raspberries, or a mix)
1 teaspoon 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.

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

Remove your bowl from the stand mixer and fold in your berries with a spatula.
Step 5

Pour the batter into your prepared loaf pan. (You could use a Bundt cake pan if you prefer).
Step 6

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.
Step 7

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!
Step 8

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!
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