Our lemon ricotta pound cake is a delicious one-bowl, spring recipe. We recently added ricotta from The Mozzarella House cheesemaking company based in Peabody, MA. It gives this lemon ricotta pound cake a rich flavor, sweetened with just enough sugar to make it a sweet treat.
Serve this cake for dessert or as an addition to your spring brunch table. We love that it makes two loaves, as it will disappear fast!
Mozzarella House in Peabody provides local restaurants and Morrissey Market grocery delivery customers with the best local cheese. We are also carrying the ovoline, the perfect pair for a Caprese sandwich. Look for more options when we head into the summer harvest season with fresh, local tomatoes.
View the full recipe below and add all the necessary ingredients to your next order with our lemon ricotta pound cake collection.
1 & 1/2 sticks butter (softened)
1 1/2 cups sugar (or 3/4 cups coconut sugar)
1 & 1/2 cups ricotta cheese
1 teaspoon vanilla extract
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 & 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon sea salt
Preheat oven to 350°F. Grease two loaf pans with butter, coconut oil, or line with parchment paper.
In a stand mixer, mix the butter and sugar until creamy. Add the eggs one at a time. Add the vanilla, lemon zest, and lemon juice until combined.
Remove the bowl from the stand mixer. Stir in the flour, baking powder, and sea salt until combined (but don’t over-stir).
Pour the batter into the loaf pans evenly. Cook for 55-60 minutes or until a toothpick comes out clean. Let cool for 10 minutes and then remove from pan to cool completely.