Lemon ricotta pound cake

Deliciously moist Lemon Ricotta Cake is the perfect balance of sweet and tart! It's light, fluffy and has a sweet lemony flavour that goes nicely with tea!

This Classic Ricotta Pound Cake is incredibly moist, buttery, & soft. This pound cake recipe uses whole milk ricotta. Baking

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…

This buttery and sweet cake is a perfect dessert served plain or with some fresh berries and whipped cream on top.

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…

My Italian lemon ricotta cake, made with simple ingredients, is light, fluffy, and full of lemony flavor! Making it perfect for any occasion.

This Lemon Ricotta Cake is a celebration of citrus season! With a rich and creamy texture and a bright, lemony taste, it's an easy-to-make dessert that can also be enjoyed for breakfast. Serve with a dusting of powdered sugar or fresh berries. Freezer-friendly! Yields 8 slices.

A dense pound cake flavoured with ricotta cheese, lemon juice and zest, finished with a tangy lemon glaze...

This lemon ricotta blueberry cake is sweet and tender with a delicate crumb. It can be made with fresh or frozen blueberries and stores well at both room temperature and in the freezer.

This Lemon Ricotta Cake is a celebration of citrus season! With a rich and creamy texture and a bright, lemony taste, it's an easy-to-make dessert that can also be enjoyed for breakfast. Serve with a dusting of powdered sugar or fresh berries. Freezer-friendly! Yields 8 slices.