• Prep Time: 15 mins
  • Cooking Time: 60 mins
  • Serves: 12

Classic Ricotta Pound Cake

  • Recipe Submitted by on

 Ingredients List

  • 1 and ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup butter, at room temperature
  • 1 and ½ cups whole milk ricotta
  • 1 and ½ cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract OR 1 tablespoon lemon zest plus 1 teaspoon lemon extract


Preheat oven to 350 degrees.
Grease a 9-inch loaf pan with butter or non-stick spray.
In a bowl, combine flour, baking powder, and salt.
In the bowl of an electric mixer, cream butter, ricotta, and sugar until smooth about 2 minutes.
Add eggs, one at a time. The batter may look curdled at this point. It's okay just keep mixing.
Add the flour mixture and either vanilla extract or lemon zest and extract, depending on which you prefer. Scrap down sides and allow to beat about 30 seconds.
Pour batter into prepared loaf pan.
Bake 45 to 50 minutes. Test cake by inserting a wooden pick into the center. If the pick is clean or has dry crumbs the cake is cooked perfectly.
Allow cake to cool on wire rack 15 minutes before inverting onto serving tray.

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