Name: Lemon ricotta pound cake recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12
Ingredients: 180g butter, at room temperature; 1 cup caster sugar; 250g ricotta; 3 eggs; Juice and zest of 1 lemon; 2 cups plain flour; 1 tsp baking powder

by Greer Worsley Last updated on 05/28/2021

This zesty lemon cake is so easy to make, and the addition of ricotta keeps it lovely and moist. It’ll keep for a couple days at room temperature. - Greer Worsley

Ingredients

180g butter, at room temperature
1 cup caster sugar
250g ricotta
3 eggs
Juice and zest of 1 lemon
2 cups plain flour
1 tsp baking powder

Method

Step 1

Preheat oven to 160C. Grease and line a 13cm x 24cm loaf tin with baking paper.
Step 2

In a stand mixer, or using hand-held beaters, cream butter and sugar until pale and fluffy. Beat in ricotta, then the eggs one at a time, beating well between each addition. Mix through lemon juice and zest, then add flour and baking powder and fold through until well combined.
Step 3

Pour into prepared tin and smooth down the top. Cook for 40 minutes until a skewer inserted into the centre comes out clean. Check at the 30 minute mark and cover with foil if the top is browning too quickly.
Step 4

Cool in the tin, then turn out and dust with icing sugar before slicing.

Recipe Notes

from Australia’s Best Recipes team

This cake is dense and moist, and it’s important you cook it at a lower than normal temperature, 160C regular or 140C fan-forced. Cooking times may vary so use your skewer.

Recipe and photo by Greer Worsley.