This is hands down my favorite poundcake! I can’t say enough good things about it, except that it’s so moist, rich in flavor, and just plain delicious!
I’ve made it several times ever since I first saw the recipe in “Dolce Italiano” by Gina De Palma. Everyone who takes a bite of this always says the same thing, “OMG this is so good!”
The original version, which I made here, is vanilla based, and it’s truly outstanding.
I also make a lemon flavored version replacing the vanilla with Limoncello and freshly grated lemon peel, it’s citrusy and lovely!
Update on this recipe.
I first posted this 2009, it is now 2020 ( I can’t believe it) and I’m still making this delicious ricotta pound cake. Nothing has changed, it’s still a winner in my books!
I recently made it in my longer loaf pan and as you can see it turned out wonderful.
This time I added one heaping tablespoon of vanilla bean paste into the mix and the result was amazing, but you can’t go wrong with lemon either!
This is one of those recipes that never disappoints a classic and a great dessert to have all year long. Make a nice pot of coffee and share it with your friends and family!
INGREDIENTS:
Adapted from Gina’s recipe
1 1/2 cups of cake flour
2 1/2 teaspoons of baking powder
1 teaspoon of kosher salt
3/4 cup or 6oz unsalted butter, softened
1 1/2 cups fresh whole milk ricotta ( mine wasn’t whole milk & it turned out perfect)
1 1/2 cups of granulated sugar
3 large eggs
1/2 vanilla bean ( I didn’t have any at the time, and believe me it was just as good!)
1 teaspoon of vanilla extract ( I added a little more because I didn’t use a vanilla bean)
Confectioners sugar for dusting
Preheat your oven to 350 degrees F, and position rack in center. Grease and flour a 9-inch loaf pan.
In a medium bowl, sift together cake flour, bak powder, and salt, set aside. With your mixer cream together the butter, ricotta, and sugar on medium speed until smooth, about 2 min’s. Beat eggs in one at a time, scraping down the sides of the bowl after each addition. Split the vanilla bean, scrape out, and beat into the batter along with the extract. On low speed beat in the dry ingredients. Scrape down and beat for 30 seconds more.
Pour batter into prepared pan, smooth down with a spatula. Gently wack pan on counter to remove air pockets. Bake just for 15 min’s, then turn pan 180 degrees to ensure even browning. Lower temp to 325 degrees F and bake till cake springs back lightly, the sides start to pull away, and when it comes out clean in the center, about 25 min’s more.
Ok, here’s a couple of things I noted. Depending on how wet your ricotta is you might have to bake it longer, so drain your ricotta for a while if it’s very wet. This time I added an extra 15 min’s to the time. One other time I made this, I added another 1/2 hour. So just watch it and keep testing for doneness. Cool on a wire rack, then invert, and sprinkle with powdered sugar.
UPDATE IN 2020
I followed the general directions but it took 1/2 hour longer to bake, so don’t stress about that, you’ll know when it’s done, the ricotta wetness definitely affects the time sometimes.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
I have been baking this one for years, over 11 or 12 years, I think. I have baked it in different pans (loaf, 8 inches and 9 inches, cupcakes, spring form) and it’s always come out great. It tastes even better the next day. Nobody has ever disliked this cake! One time I think I added some grated apple and a little lime zest for variation and moisture and it was nice.
I made it again. With olive oil (1/2 cup) and lots of lime juice. Using ‘brown’ flour. Just had to add a little bit more flour – 2 tbsp to reach the right consistency of the dough – just remembered how it was first time around when I made it with butter, following exactly the recipe. WOW, WOW, WOW, OMG, OMG, OMG. Delicious and being olive oil freak I’m truly in heaven. Thank you for the recipe! 🙂
I came across this recipe not so long ago and made it already twice. First time it was lime (juice, lemon zest and lime extract); second with cocoa. Both delicious!!! But I would like to try it with olive oil instead of butter. Anyone tried that?
would love to freeze this. has anyone tried?
In the spring I made Ziti and forgot to put the Ricotta in. I made a triple batch of this cake. I didn’t have cake flour so mine came out a little heavy but still absolutely delicious. I just took the last one out of the freezer and it’s still amazing with berries and whipped cream.
Glad to know it turned out ok with out the cake flour Helen!
im looking for a cake to bake in my italian lamb cake pan do you thing this cake will be right for the pan.
Giovanna, I wouldn’t use this cake recipe, I don’t think it will be sturdy enough for your mold, the ricotta will make it too moist. I would use a straight up pound cake recipe like the one I use in my lamb cake.
should you drain the ricotta from keeping the cake from getting soggy, and do you bake it the samet imes in a convection oven
new to making cakes,
Franco
Franco, Yes you must drain your ricotta if it’s wet, it will affect the outcome for sure. Read the last paragraph on my blog post. I never baked it in a convection oven either so I don’t want to advise on that.
this is amazing. i had leftover ricotta cheese and searched for recipes and found this site. IT WAS MOIST AND SO YUMMY. my husband loved it. it turned out exactly the same as the picture you posted. i will definitely make this again. thanks a lot!
Thank you SO much for posting this recipe.! It was so amazing that the next day I had my order placed for Gina’s book 🙂
I have made this recipe and it was a HUGE success with everyone who tried it….I wanted to know what youd recommend if i wanted to make this recipe as cupcakes? Im making them for a friend for work at her birthday and Ill be using a home made whipped cream / marscapone frosting…..unsure of cooking times! thanks in advance!
Hi! I wanted to let you know I pinned a link to this recipe on pinterest to share this recipe with my girlfriends! Yum!
Just pulled this out of the oven (turned the oven off and left it in the oven while we went for lunch, already 20 minutes beyond due time) came home to the aroma and OMG! Couldn’t wait. Stole a piece today…perfect for Easter tomorrow. Needs nothing but a cuppa Espresso! Very moist even after draining the ricotta – excellent! Thank you. Happy Easter!
The Best pound cake I’ve ever eaten,did not change a thing. Thanks so much will make this over and over I’m sure!!!
This sounds wonderful! I will make it this weekend!! Thanks!!
Anonymous, All I could think of is that it was still too hot, or the ricotta was wet and it needed to cook longer, which happened to me and I noted that in the post. I hope you give it another try because its fabulous!
Hi,
I just tried this recipe and everything was fine till I tried to remove the cake from the pan
it went out in pieces
I just made this but with lemon! OMG! I added 1tsp lemon extract (because I had it), and the juice and zest of 1 lemon. I made my lemon zest pretty big because I wanted the texture of biting into it after it had been sweetened by the cake. SO GOOD!!!!
I made ricotta cookies last night, and I had a lot of ricotta cheese left over. I Googled ricotta pound cake (my daughter wanted a vanilla pound cake to take on a business trip today), and I found this recipe. I just took it out of the oven, and it is fabulous! I made a little cake on the side to taste it. I can’t wait to make the limoncello version. Thank you!!
Judy, I’m so happy you liked it, and I like your idea of the orangecello, yum!
I made this pound cake today and it is just wonderful. I used the limoncello and grated fresh lemon rind. I did bake it a little longer as recommended, but the texture is fine, the aroma out of this world, and the taste sublime. I can’t wait to make other variations – coconut? almond? orange – with orangecello?????
Absolutely love your recipe. I read it and my mouth began to water. I can’t wait to try this one. I know my wife will flip when she tries it.
Marji, So glad you liked it! Sometimes the ricotta can be tricky if it’s too wet, that’s probably why it took longer to cook and a little flat on the top, but it sounds like it all worked out anyway. Thanks for writing me!
I made this yesterday, and it is almost gone–it’s amazing. Great flavor and moistness. The top of mine didn’t come out as pretty, just flat across, and it took longer to cook, I just kept checking it. Thank you so much!
Wow wow wow! This is the BEST Pound Cake EVER! I doubled the Vanilla (yes I am a Vanilla fiend) and tossed in Limoncella on top of that! Sooooooooooooo moist and DELISH! I will never make it any other way. Thank you so much.
I finally got to make this. This has been one of the things I’ve been dying to make. Oh it taste so yummy!!!!! So buttery and rich. I had lemoncello so i used that instead of all the vanilla! Oh this is definatly a keeper!
m, go with the 2 eggs, it couldn’t hurt!
I know I am many months late, but I found this recipe while craving ricotta, haha… and thank goodness I did! I made the cake today, and it is indeed extremely moist! THANK YOU!
For my next try, I was wondering what your thoughts were on reducing the number of eggs (from 3 to 2). The poundcake was delicious, but I found it to have such a pronounced eggy (vs ricotta) flavor… which is ultimately fine with me, but I would love to have a stronger ricotta flavor. Thanks in advance!
I have ricotta at home… came here from Cynthia’s blog. This cake looks divine.
This is so cool…will definetly love to try it..I love ricotta cheese..and pound cake..so this combo will be gr8.
How did I miss this recipe Marie? It looks heavenly. I love having uses for ricotta since I always buy the big container 🙂
You added limoncello? May I second the OMG?!
WOW!!!
You are the endless Queen.
I will forever be endless eating
your pondcake.
Thank God For Proud Italian Cook.
Italian ‘plus’ Southern USA: now this I GOTTA TRY! Thanks! Roz (aka bella)
totally my kinda cake
TOTALLY
Looks lucious. I could go for a slice now. I would Love the lemon flavor version too!
Bookmarking for Easter. Ricotta? Pound cake? what’s not to like?
This is a great pound cake recipe, and yours looks fantastic! I’d love a piece with a cup of tea right now.
YUM!!! But I’d like to give the limoncello version a try!!!!!
You know I am picky about pound cake. But this looks gooooooood! And moist (that is what I am picky about). Love the Limoncello idea too.
Yum. I was looking for a nice cake recipe to go with the homemade ice cream I was planning to make for Easter. I think I will use this one. It’s just different enough to be special for a holiday!
This woould be wonderful with any seasonal fruit to come:D
This looks like a delicious cake, what a unique way to use ricotta! The lemon version sounds great too 🙂
I look forward to trying this, Marie. I’m sure the ricotta makes a very moist, flavorful cake. This is my favorite kind of dessert.
hubby was peeking over mmy shoulder and saw this…I think I will have to make it now 🙂
hope you are well!
It does looks very moist.
Happy Spring to you.
How did I miss this post?
Maybe it was for the best!
I was reading Gina’s book last nt, and it was a toss up between this cake & the zucchini olive oil bundt cake.
I have 2 lonely zucchinis in the fridge, so let’s see what happens!
(I will try not to eat any of it!).
ps. I see you have labels now! yay!
Oh, how I wish I hadn’t promised cookies today. I can almost taste a piece of that lemon pound cake. Ricotta would surely make it melt in the mouth! I’m bookmarking this.
This cake looks perfect! And scrumptious! I need to make this for hubby who adores pound cake – but this looks moister and richer than the old usual!
Looks awesome…I’ve been looking for new ways to use polenta 🙂
This cake looks rich and delicious! The powdered sugar is a nice touch.
Marie – I’ve got your ricotta poundcake in the oven right now. As much as I like your lemon idea, I got inspired to switch it up a bit and make it an orange poundcake since I’m in the middle of making candied orange peels for another dessert. I added 2 tsps. chopped orange peels and 1 T. Cointreau. Will let you know how it turns out. Can’t wait to taste it.
I love a good pound cake and this would be so moist with the ricotta in it. This is going into my recipe file 🙂
Oh, I’ve got Gina’s book and I haven’t made this yet. But I will now! I like the idea for the lemon version with limoncello!
Thanks for this wonderful recipe — Can’t wait to try it. I’m going to make a special stop for Ricotta on my way home tonight!
I have two dinners coming up with friends and family and this is perfect for me to whip up fairly easily and still impress the guests. Thanks for sharing Marie and Happy Spring!
That sounds like I need to make it — soon!
oh yes, Vanilla or Limoncello. I have to try these. Kathy. ps I love how you added those cute butterflies 🙂
This looks like the perfect pound cake! I can’t wait to try it! I think I could find a way to eat this for breakfast, lunch, dinner and dessert if you give me a second . . .
I had a ricotta pound cake recipe and I have no idea where it is now, lol. Thanks for reminding me that I need to make it again…I think I’ll make yours so I don’t have to dig through cookbooks to find mine! Thanks Marie, looks wonderful.
Sounds great Marie. My favorite type of cake, simple and really tasty. With a nice cup of strong coffee, in heaven.
Happy Spring! Great time to be in Chicago! I’ll be there soon.
LL
You can see how moist this is from your wonderful picture! WOW!! I’m making this, I can see this witrh strawberries all over it!!
That looks like a wonderful recipe, Marie 🙂
xox
I am not a ricotta lover, but if it makes a cake that looks/sounds this good, I will have to buy some. Yummy!!!
Love rich lemony poundcake—last week I made a limoncello ricotta cheesecake and it was light and lemony – I will have to add this to my list of lemony desserts!!
OMG, this is the most moist and delicious sounding pound cake I’ve ever seen. I guess ricotta will make whole lots different in the end result.
Cheers,
elra
What a lovely desert, I am quite fond of pound cake and I also happen to have some ricotta in the fridge 🙂
Happy Spring!
This is one of my favorite cakes. It’s so easy and so good. I like the lemoncello idea. II’m trying that next time.
This is perfect Marie! Happy Spring to you too and I’ll have a slice for my coffee please!
There is nothing like a good poundcake and yours looks fabulous, Marie. I am going to try the lemon version — real soon! 😉
Oh Marie that looks just great! I have that very same CB, geesh I haven’t opened it in ages! 😉
I always drain my ricotta before baking it unless it’s a meal. Smart girl! I wish I could say the same about spring over here. We have coats on everywhere, and our temps are still in the low 30’s. Boooo
I have just enough ricotta in the fridge to try this today. I love the limoncello addition, so may go that route. Happy Spring to you too. I love your little butterflies and photo.
This pound cake looks really moist and delicious! How I would love a slice right now with my morning coffee!
I just recently made one for the very first time. Oh, so good!!!!
Guess where I am going……buying ricotta of course!!!!This is just what I feel like today…something sweet and delicate!!!!
I have made this before and it was OMG, amazingly delicious! You’re right, it did take much longer to bake than instructed. Goodness, I am craving it now! Last I made this was for Christmas, and I even made a fresh Raspberry- Strawberry sauce to drizzle on top- SO good! You can see in your pics how moist it is- perfect!
just made your great recipe , I added 1 1/2 toasted black walnuts and lemon extract . finished it with a caramel sauce (butter, sugar, salt, balsamic vinegar and touch of cabernet for the glaze, try it, best pound cae