Description

A moist, tender, and light lemon ricotta pound cake with a vanilla glaze. This easy one-bowl dessert is ready in 20 minutes and uses simple ingredients like ricotta, lemons, and sugar.

Ingredients

Scale

15 ounces whole milk ricotta cheese
3 large eggs, room temperature
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 cup confectioners’ sugar (for glaze)
2–3 tablespoons whole milk (for glaze)
1/2 teaspoon vanilla extract (for glaze)
Pinch of salt (for glaze)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray and line the bottom with parchment paper.
In a large bowl, whisk together the eggs, sugar, ricotta cheese, lemon zest, lemon juice, and vanilla extract vigorously for about a minute until smooth and pale.
Stir in the flour and baking powder using a rubber spatula. Fold gently just until the flour disappears; do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 40-45 minutes, or until the top is golden brown, edges pull away from the pan, and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, whisk together confectioners’ sugar, vanilla extract, salt, and milk to make the glaze. Adjust milk for desired consistency.
Once the cake is completely cool, drizzle the glaze over the top and let it drip down the sides. Garnish with extra lemon zest if desired.

Notes

Use whole milk ricotta for best texture. Drain watery ricotta in cheesecloth for 10 minutes before using. Ensure ingredients are at room temperature. Do not overmix the batter after adding flour. The cake tastes better the next day as flavors meld. Store in an airtight container at room temperature for up to 3 days. Can be frozen unglazed for up to 3 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: Italian

Nutrition

Serving Size: 1 slice (1/10th of t
Calories: 220
Sugar: 22
Sodium: 150
Fat: 8
Saturated Fat: 4
Carbohydrates: 35
Protein: 6

Keywords: lemon ricotta pound cake, easy dessert, one bowl cake, vanilla glaze, quick baking, gluten-free option, dairy-free option