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Creamy Ricotta Lemon Pound Cake

Creamy Ricotta Lemon Pound Cake - featured image
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A tender and moist lemon pound cake made creamy with ricotta cheese, topped with fresh berries and lightly whipped cream. This easy homemade dessert balances bright lemon flavor with a velvety texture.

Ingredients

Scale
  • 1 cup (8 oz / 250g) whole milk ricotta cheese
  • 1 ¾ cups (7.75 oz / 220g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (4 oz / 115g) unsalted butter, softened
  • 1 cup (7 oz / 200g) granulated sugar
  • 3 large eggs, room temperature
  • Zest of 2 lemons
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (8 fl oz / 240ml) heavy cream (for whipped cream topping)
  • 1 ½ cups (5 oz / 225g) fresh berries (strawberries, blueberries, raspberries)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In another bowl, beat the softened butter and sugar with an electric mixer on medium speed until pale and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Don’t worry if the mixture looks curdled.
  5. Add ricotta cheese, lemon zest, lemon juice, and vanilla extract to the wet mixture. Beat on medium speed until smooth and creamy.
  6. Gently fold the dry ingredients into the wet batter in two additions using a rubber spatula. Stop folding as soon as combined to keep the crumb tender.
  7. Scrape the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, checking at 50 minutes with a toothpick. It should come out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
  9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. Just before serving, whip the heavy cream with 1-2 tablespoons powdered sugar until soft peaks form. Serve dolloped over slices of cake with fresh berries.

Notes

If ricotta is watery, drain it in a fine mesh sieve for 10 minutes before using to avoid sogginess. Use room temperature ingredients for best mixing. Do not overmix after adding flour to keep the cake tender. Check oven temperature with a thermometer for consistent baking. Let cake cool fully before slicing. For dairy-free or vegan versions, substitute ricotta and heavy cream accordingly.

Nutrition

Keywords: ricotta lemon pound cake, lemon dessert, easy pound cake, creamy cake, homemade dessert, lemon cake with berries, whipped cream topping

Find it online: https://breezybake.com/creamy-ricotta-lemon-pound-cake-recipe-easy-homemade-dessert-with-berries/