Lemon Ricotta Poundcake

Amy Freeze


As a sucker for pound cake crust (southerners know what I mean), I have been known to bake a pound cake after the kids have gone to bed, just because I have a craving. This particular pound cake recipe came about one weekend when I didn't have any cream cheese or sour cream in the house, but I did have a container of ricotta. So why not...let's try it. Surprisingly, it turned out great! I added a tart glaze and it was over-the-top great!


☆☆☆☆☆ 0 votes

20 Min
1 Hr


  • 1/2 c
  • 1/2 c
  • 16 oz
    ricotta cheese
  • 5
  • 1/2 c
    lemon juice
  • 3 c
  • 3 c
    all purpose flour
  • 1/2 tsp
    baking powder
  • 1/2 tsp
  • 1/4 c
    lemon juice
  • 1 c
    powdered sugar
  • 1/2 Tbsp
    meringue powder

How to Make Lemon Ricotta Poundcake


  1. In a large mixing bowl, cream butter, sugar, and ricotta cheese. Add eggs one at a time, mixing well after each addition. Sift together flour, baking powder, and salt. Add flour alternately with lemon juice. Beating just until combined. Stir in lemon extract. Bake at 350 degrees for 45 minutes-1 hour or until toothpick inserted comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely before glazing.
  2. In a small bowl, combine lemon juice, meringue powder, and powdered sugar. Stir until smooth. Pour over cake.

Printable Recipe Card

About Lemon Ricotta Poundcake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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