As a kid, I was always interested in baking. I knew that if I figured out how to make chocolate chip cookies, I would be able to have any time I wanted –  a kid’s dream! Unfortunately, my first batch ended up tasting extremely salty after I mixed up the salt for sugar. Once I finally mastered how to make cookies, I decided to challenge myself and make a pound cake. I still remember getting the recipe from my American Girl cookbook and following each step carefully. This time I made sure all of the ingredients were the right ones and successfully baked a delicious pound cake. Even when I make them now, I still remember that fond memory. Today, with leftover ricotta on hand, I decided to make an upgrade from regular pound cake to lemon ricotta pound cake topped with whipped cream and fresh berries. Delicious!

ricotta pound cake (11)

ricotta pound cake (16)

ricotta pound cake (17)

ricotta pound cake (9)

Lemon ricotta pound cake
Serves 8
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511 calories
62 g
140 g
25 g
10 g
15 g
173 g
365 g
39 g
1 g
8 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 511
Calories from Fat 224
% Daily Value *
Total Fat 25g
Saturated Fat 15g
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 140mg
Sodium 365mg
Total Carbohydrates 62g
Dietary Fiber 1g
Sugars 39g
Protein 10g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 1/2 cups cake flour
  2. 2 1/2 teaspoons baking powder
  3. 1 teaspoon kosher salt
  4. 3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
  5. 1 1/2 cups whole milk ricotta cheese
  6. 1 1/2 cups sugar, plus 1 tablespoon
  7. 3 large eggs
  8. 1 teaspoon vanilla extract
  9. zest of 1 lemon*
  10. 1 tsp lemon extract**
  11. Whipped cream, optional
  12. fresh berries for garnish
  1. Bake pound cake according to recipe. Top with whipped cream and fresh berries
  1. **For my version, I substituted orange zest for lemon zest and amaretto with 1 tsp lemon extract.
  2. **Top with whipped cream and fresh berries.
Adapted from Food Network
Adapted from Food Network
Cherry on my Sundae

For full recipe click here


**Helpful tips and common mistakes

Pound cake actually got its name from the ingredients. Originally, it was made with a pound each of sugar, butter, flour and eggs. All that butter and sugar produce a moist, dense dessert that’s not overly sweet but just sweet enough. Add ricotta to the mix and you have a lighter cake with still the moist quality. 

I didn’t have oranges on hand so I made this pound cake using lemon zest instead and substituted the amaretto for 1 tsp lemon extract. 

Whipped cream was served with the dessert and finished with fresh berries. I even had a little extra batter to turn them into individual portions. The ricotta pound cake is delicious on its own but the cool cream and fresh berries add extra elements to the dessert to make it extra special. Easy to prepare and stays moist several days later, my kind of dessert!

ricotta pound cake (12)


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