This moist, dense Italian Lemon Pound Cake is made with creamy ricotta, fresh lemon zest, and butter, and ready in about 90 minutes. The tart lemon glaze slowly hardens into a crisp shell over the golden, buttery crust as it cools. I love serving this simple yet elegant cake with afternoon coffee because it stays tender for days.
Why This Classic Works
Most pound cakes rely heavily on butter for moisture, but this Italian version swaps some of that fat for whole milk ricotta cheese. This creates a crumb that is velvety and tender rather than greasy or heavy, giving the cake a distinctively rich texture that melts in your mouth.
The first time I made this, I used cold ricotta straight from the fridge and my batter curdled instantly. I learned the hard way that letting every dairy ingredient come to room temperature is the only secret to getting that perfectly smooth, emulsified batter.
Italian Lemon Pound Cake Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (250g) whole milk ricotta cheese, room temperature
- 2 tablespoons fresh lemon zest (about 2 lemons)
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tablespoons fresh lemon juice
How To Make Italian Lemon Pound Cake
- Prep The Oven: Preheat your oven to 350°F (175°C) and generously grease a 9×5-inch loaf pan with butter or non-stick spray, lining it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined and aerated.
- Cream Butter And Sugar: In a large bowl or stand mixer, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
- Add Wet Ingredients: Beat in the eggs one at a time, scraping down the bowl, then add the ricotta, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine The Batter: Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until no streaks of flour remain.
- Bake The Cake: Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Glaze And Serve: Whisk the powdered sugar and lemon juice together, then drizzle over the cake once it has cooled for at least 15 minutes.
Recipe Tips
- Rub the zest: Massage the lemon zest into the granulated sugar with your fingertips before creaming it with the butter to release the essential oils for a stronger citrus flavor.
- Room temperature is key: Using cold eggs or ricotta will shock the butter and cause the batter to break, leading to a dense or greasy cake.
- Don’t overmix: Once you add the flour, mix only until combined; overworking the gluten will destroy the tender crumb that the ricotta creates.
What To Serve With Italian Lemon Pound Cake
A dollop of lightly sweetened mascarpone cream or whipped cream is the perfect accompaniment to the dense texture of this cake. Fresh berries, such as raspberries or blueberries, also cut through the richness and complement the bright lemon flavor beautifully.
How To Store
Store the cake in an airtight container at room temperature for up to 3 days to keep it moist. For longer storage, wrap individual slices tightly in plastic wrap and freeze them for up to 2 months.
FAQs
- Can I use part-skim ricotta? You can, but whole milk ricotta provides a much richer flavor and better texture, so I highly recommend sticking to the full-fat version.
- Why did my cake sink in the middle? This usually happens if the oven door was opened too early during baking or if the cake was underbaked in the center.
- Can I use bottled lemon juice? Fresh lemon juice is essential for this recipe because bottled juice lacks the bright, floral notes that define a true Italian lemon cake.
Nutrition
- Calories: 345 kcal
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 85mg
- Sodium: 190mg
- Total Carbohydrate: 48g
- Protein: 7g
Try More Recipes:
Italian Lemon Pound Cake
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minutesTender Italian Lemon Pound Cake features fluffy ricotta cheese and zesty lemon for a moist, dense crumb. This easy dessert requires just 20 minutes of prep and stays soft for days. It is the perfect balance of sweet and tart for any afternoon tea or brunch.
Ingredients
1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
3 large eggs, room temperature
1 cup (250g) whole milk ricotta cheese, room temperature
2 tablespoons fresh lemon zest (about 2 lemons)
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
For the Glaze:
1 cup (120g) powdered sugar
2-3 tablespoons fresh lemon juice
Directions
- Prep The Oven: Preheat your oven to 350°F (175°C) and generously grease a 9×5-inch loaf pan with butter or non-stick spray, lining it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined and aerated.
- Cream Butter And Sugar: In a large bowl or stand mixer, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
- Add Wet Ingredients: Beat in the eggs one at a time, scraping down the bowl, then add the ricotta, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine The Batter: Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until no streaks of flour remain.
- Bake The Cake: Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Glaze And Serve: Whisk the powdered sugar and lemon juice together, then drizzle over the cake once it has cooled for at least 15 minutes.
