Ricotta Lemon Pound Cake

Lemon pound cake with grapesWhen I think of Lemon Pound Cake, I think of Spring.  I think of citrus.  I think of coffee and crispy white icing and Starbucks.  Of tea parties and celebrations. Carefree breezy afternoons.

Well, it isn’t Spring and we aren’t at Starbucks having coffee and dessert…  but this delicious Ricotta Lemon Pound Cake sure hits the spot for bringing back those fond memories.  Except now, as always, new memories are to be made.  Memories of warm mornings on the porch drinking coffee,watching one daughter feed doves and dance in the dew, the other daughter (the baby) take in all her surroundings and squeal with delight at nature.


Our guests this weekend will be making their own memories….  Sitting on the porch to their private cottage, sipping coffee and enjoying this special summer treat while watching the deer graze through the dew covered pasture.  Memories to be made of a very special authentic Celtic Elopement ceremony.  Of getting a relaxing massage in our newly remodeled vintage “Spa Trailer”.   Memories to be taken back to families of creative treasures tuck in along the mile long hiking trail.. Memories of miniature donkeys being their tour guide.  I can’t wait for the weekend! Can you?

In the mean time…. make this pound cake.  Pair it with some good Greek yogurt and fresh fruit.  And coffee, of course.

Copied straight from www.twopeasandtheirpod.com (with my pictures added)

Lemon Ricotta Pound Cake with Berries


Yield: Serves 10-12
Cook Time: 45-50 minutes


1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more to grease the baking pan
1 1/2 cups ricotta cheese
1 1/2 cups granulated sugar, plus 1 tablespoon
3 large eggs
1 teaspoon vanilla extract
2 lemons, zested
2 cups mixed berries, fresh or frozen (if using frozen thaw before using)
Whipped cream for serving, optional


1. Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Whisk to combine.
2. Using an electric mixer, cream together the butter, ricotta cheese,  and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs one at a time. Add the vanilla and lemon zest and mix until combined.
3. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared loaf pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
4. Meanwhile, place the mixed berries in a small bowl with the remaining 1 tablespoon sugar. Stir well and set aside until serving time.
5. To serve, slice the pound cake and serve with a spoonful of mixed berries. Top with whipped cream, if desired.
Adapted from Giada De Laurentiis


Becca Morelock

Baker & Innkeeper at Star of Texas Bed and Breakfast