Lemon Ricotta Pound Cake
Inspired by Giada De Laurentiis
** UPDATE: If you love an olive oil cake, I've since adapted this recipe to use olive oil in place of butter. It's also a one-bowl job: One-Bowl Orange-Ricotta Pound Cake (Simple substitute lemon zest for the orange zest and fresh lemon juice for the orange liqueur.)**
Notes:
Important: You must use a 9x5-inch loaf pan or 10x5-inch loaf pan or something larger for this recipe, or, two 8x4-inch loaf pans, otherwise the batter may spill over into your oven, and the cake will not bake evenly. If you only have an 8x4-inch loaf pan, I would recommend not filling it higher than 3/4 or even halfway to be safe. You can bake off the remaining batter in smaller pans or you can wait till your first loaf is done; then bake off the remaining batter in your cooled and cleaned loaf pan.
I often use three mini loaf pans, because this is a great one for gifting.
Ingredients
Instructions
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Reviews from the Original Source
I want to start by saying that I’m one of those people who typically follows any baking recipe exactly as it is written. That being said, I weighed all of my ingredients and used everything just as the recipe stated. Deep down I wanted to line my pan with parchment paper like Giada does in her orange ricotta loaf recipe but I said, nooooo I can generously grease and flour it. The bottom stuck some and it’s a gift for a friend recovering from surgery.
It tastes delicious but just know that if you do not line it with parchment paper, you’re taking a gamble that it could possibly stick despite a generous, greasing and flouring
This recipe is going to be added to a rotation of things I regularly bake. It is fabulous.
My sister in law requested lemon ricotta and this recipe DELIVERED. I went with 3 tbsp of lemon juice and every bit of the zest from 2 lemons, and the flavor is excellent while subtle. The ricotta made for a really spongey cake and a cool flavor for a loaf cake. To be fair, I waited exactly 8 minutes before turning from the loaf tin and immediately slicing. My wife had several pieces and said, "this recipe is a keeper."
Hello! Do you have a smaller serving of this recipe please?
I made this and it was amazing! I used a little extra lemon zest and the loaf came out perfect! Such an outstanding recipe!
I am wondering if you can use a muffin tin and make muffins? I am going to try it.
This is one of my favorite recipes. Thank you Alexandra! I wanted to write to let you know that I have found tthis recipe as it is made makes two full 9x5 loaf pans. No overflow. Just put equal amounts of batter in each pan and you will have two full size liaves to enjoy and share. You may want to adjust the bake time to lessen it a bit depending on how your oven cooks.
To check doneness while it is nearing the end of the bake time, I just tap the pan very lightly and if I can see a lot or a little jiggle I know it needs more time. Keeping an eye on it if I then jiggle it a few minutes later and it doesn't jiggle I consider it done and when I remove it from the oven then if preferable, you can double check it with a toothpick test.
Looking forward to trying the almond and orange version of this recipe.
Thanks again!
(Metal pan is preferable as glass tends to burn more easily)
Se ve que está muy rica. Explicas todo muy bien gracias por compartir. Lo voy a hacer mañana.
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