Ricotta Pound Cake Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Generously butter a 9x5-inch loaf pan (or 9-inch Bundt pan) with 1 tablespoon softened butter, then dust with 1 tablespoon flour, tapping out excess. Place the prepared pan on a baking sheet.

Dry ingredients

In a medium bowl whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt until evenly distributed. Set aside.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat 1 cup softened unsalted butter and 1 1/2 cups granulated sugar on medium-high speed for 3–5 minutes until light, pale, and fluffy. Scrape down the bowl as needed.

Add eggs

Reduce mixer speed to medium-low and add the eggs one at a time, beating briefly after each addition until incorporated. Scrape the bowl between eggs. The mixture may look slightly curdled — that’s normal.

Incorporate ricotta and flavorings

Add 1 cup whole-milk ricotta, 1/2 cup whole milk, 2 teaspoons vanilla extract, and 1 tablespoon lemon zest (if using) to the batter. Mix on low speed until smooth and combined, scraping the bowl as needed.

Combine dry and wet

With the mixer on low, add the flour mixture in three additions, mixing just until combined after each addition. Do not overmix; stop when no streaks of flour remain and the batter is thick and homogenous.

Transfer to pan and bake

Spoon the batter into the prepared pan, smoothing the top with an offset spatula. Bake in the preheated oven for 50–60 minutes for a loaf pan (or 40–50 minutes for a Bundt), or until the top is deep golden and a cake tester or toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil after 30–35 minutes.

Cool

Remove the cake from the oven and place the pan on a wire rack. Let cool in the pan for 15–20 minutes, then invert onto the rack and cool completely, about 1–1.5 hours, before dusting with confectioners' sugar and serving. Cooling completely improves texture and slicing.

Chill a medium mixing bowl and whisk or beaters in the fridge for 10–15 minutes if possible. Pour 1 cup heavy whipping cream into the chilled bowl. Add 2 tablespoons confectioners' sugar, 1/2 teaspoon vanilla extract, and a pinch (1/4 tsp) of salt.

Whip on medium-high speed until soft peaks form (about 2–3 minutes). For firmer cream, whip an additional 30–60 seconds until medium peaks form. Do not over-whip to the point of butter. Keep chilled until ready to serve alongside slices of the ricotta pound cake.

Once cake is completely cooled, dust the top lightly with 2 tablespoons confectioners' sugar. Slice with a serrated knife for clean edges. Serve each slice with a generous dollop of house whipped cream. Leftover cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days; bring to room temperature before serving for best texture.