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Moist Ricotta Lemon Pound Cake Recipe with Fresh Berries Topping

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A moist and tender lemon pound cake made with ricotta cheese, topped with freshly whipped cream and fresh berries. Perfect for any occasion, this cake balances tangy lemon flavor with creamy richness.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (250g) whole milk ricotta cheese
  • 2 teaspoons freshly grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • For the topping:
  • 1 cup (240ml) heavy whipping cream
  • 2 tablespoons powdered sugar
  • Fresh berries (strawberries, blueberries, raspberries or a mix)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy release.
  2. In a large bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In another bowl, beat the softened butter with granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. Fold in the ricotta cheese, lemon zest, lemon juice, and vanilla extract gently with a spatula to keep the batter airy.
  6. Gradually add the dry ingredients to the wet mixture in thirds, folding carefully after each addition. Stop mixing as soon as flour is just incorporated.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. While the cake cools, whip the heavy cream with powdered sugar until soft peaks form, about 3-4 minutes.
  11. Slice the cooled cake, top with a dollop of whipped cream, and scatter fresh berries on top. Serve immediately.

Notes

Do not overmix after adding flour to keep the cake tender and moist. Use room temperature ingredients for best results. Fresh lemon zest is essential for bright flavor. If the cake top browns too fast, tent with foil. Whip cream in a chilled bowl for better peaks. Ricotta should be creamy but not watery.

Nutrition

Keywords: ricotta lemon pound cake, lemon cake, ricotta cake, pound cake recipe, fresh berries topping, whipped cream dessert, easy lemon cake

Find it online: https://prismtaste.com/moist-ricotta-lemon-pound-cake-recipe-with-fresh-berries-topping/