Lemon Ricotta Cake Recipe

This lemon-flavored buttery pound cake features a delicate,  

tender crumb and ricotta cheese for creaminess.  

Like our "velvet cakes"—white velvet, vanilla velvet, and others—it is moist and almost creamy.  

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Grease and flour a tube or bundt pan. Pre-heat the oven to 325℉.  

Mix cake flour, baking powder, and salt in a separate bowl.   

Mix ricotta cheese, ¼ cup lemon juice, lemon extract,  

and two lemon zest in a separate bowl or measuring cup. Set aside.  

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