Moist, light, + just the right amount of sweet, this lemon ricotta pound cake is a dream. The ricotta keeps the crumb soft and tender, while the glaze adds the perfect finish! It’s just the thing for slow mornings or a sweet afternoon pick-me-up. Even better—it holds up beautifully if you want to make it ahead.
Original recipe from Giadzy
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Ingredients
Lemon Ricotta Pound Cake
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar
- 1 cup ricotta cheese (at room temperature)
- 3 eggs (at room temperature)
- 3 teaspoons lemon zest (from 3 lemons)
- 3 tablespoons freshly squeezed lemon juice (from 1 lemon)
- 1/2 teaspoon vanilla extract
- 1 ¾ cup all purpose flour
- 11/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
Glaze
- 1/2 cup powdered sugar
- 1/8 teaspoon kosher salt
- 1 tablespoon freshly squeezed lemon juice (from 1/2 lemon)
Instructions:
- Preheat the oven to 350°F. Butter a 9×5-inch loaf pan and line the bottom and sides with parchment paper.
- In a large bowl, add the butter, sugar, and ricotta cheese. Using a handheld mixer, beat on medium speed until light and fluffy, about 3 minutes.
- Reduce the speed to low and add the eggs one at a time, making sure each is fully incorporated before adding the next.
- Mix in the lemon zest, lemon juice, and vanilla extract until combined.
- Add the flour, baking powder, and salt. Use a rubber spatula to gently fold everything together until just combined—don’t overmix.
- Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan on a rack for 1 hour.
- While the cake cools, whisk together the powdered sugar, lemon juice, and a pinch of salt in a small bowl until smooth.
- Once the cake has cooled slightly, poke a few holes on top using a skewer or toothpick. Drizzle the glaze over the cake and let it set for at least 15 minutes.
- Remove from the pan, slice, and serve.