This Lemon & Ricotta Pound Cake is so easy to make and is super moist. I drizzled the top with warm lemon syrup and topped with a white lemon glaze. The triple layers of lemon and the addition of ricotta cheese in this pound cake just screams summer!

If you love lemon, you are going to love this one.

By the way, I recommend eating this cake while it is still warm, and oh my goodness, if you want to go totally over the top… serve it with some vanilla ice cream on the side and sliced strawberries. It is heaven!

Happy baking!

Love Manuela xo

Lemon & Ricotta Pound Cake Recipe

Printable Version

theinspiredhome.com

Author

Manuela Kjeilen

Published

August 2, 2017

Modified

June 21, 2018

Cook Time

30-35 minutes

INGREDIENTS

For the Cake:

1 ¾ cups (195 g) all-purpose flour, sifted
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (225 g) superfine or granulated sugar
4 large eggs, room temperature
1 egg yolk
3 tablespoons grated lemon zest
3 tablespoons fresh lemon juice
14 tablespoons (200 g) unsalted butter, melted and cooled
⅓ cup (80 g) yogurt, at room temperature
¾ cup (150 g) ricotta cheese
1 teaspoon vanilla bean paste

For the Lemon Syrup:

⅛ cup (30 g) sugar
⅛ cup (30 g) lemon syrup

For the Lemon Glaze:

1-2 cups confectioners’ sugar
¼ cup lemon juice
1 teaspoon light corn syrup, optional

DIRECTIONS

For the Cake:

Preheat the oven to 350.F (180.C)
Grease the sides and bottom of 8 or 9- inch springform and line with parchment paper.
Sift the flour, baking powder, baking soda, and salt together in a medium bowl two times and set aside.
Place the sugar, eggs, egg yolk, lemon zest, and lemon juice into a large bowl and whisk until combined.
Add the melted, cooled butter, yogurt, ricotta cheese, and vanilla bean paste and whisk it together until just combined, but not more than 30 seconds.
Sift in the flour mixture one-third at a time, folding gently after each addition until just combined.
Pour the batter into prepared springform.
Bake in the center of the oven for 30-35 minutes or until a cake tester inserted in the center of the loaf comes out clean.
5 minutes before the pound-cake is ready, make the Lemon Syrup.

For the Lemon Syrup:

In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved.
When the pound cake is ready, place on a cooling rack, use a small cake tester and poke holes in the top, and pour or brush the top of the pound cake with the lemon syrup.
Let the cake cool in the pan for 15 minutes.

For the Lemon Glaze:

In a small bowl, whisk together the 1 cup confectioners’ sugar, lemon juice and light corn syrup, warm it for 30 seconds in the microwave. If you like a super thick glaze, add one extra cup of confectioners’ sugar.
With a spoon spread the lemon glaze over the top of the cake, decorated the top with a sliced lemon.
Serve, and enjoy!