Lemon is one of my top five favorite flavors to use when I bake, and I love a good lemon cake.

This Lemon & Ricotta Pound Cake is so easy to make and is super moist. I drizzled the top with warm lemon syrup and topped with a white lemon glaze. The triple layers of lemon and the addition of ricotta cheese in this pound are just perfect for any occasion!

I´m definitely making this lemon cake again for Easter, it´s that good!

Lemon & Ricotta Pound Cake 


For the Cake:

  • 1 ¾ cups (195 g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (225 g) superfine or granulated sugar 
  • 4 large eggs, room temperature
  • 1 egg yolk
  • 3 tablespoons grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 14 tablespoons (200 g) unsalted butter, melted and cooled
  • cup (80 g) yogurt, at room temperature
  • ¾ cup (150 g) ricotta cheese
  • 1 teaspoon vanilla bean paste

For the Lemon Syrup:

  • 1/3 cup (80 g) sugar
  • 1/3 cup (80g) freshly pressed lemon juice

For the Lemon Glaze:

  • 1-2 cups ( 110-220 grams )confectioners’ sugar
  • ¼ cup ( 60 ml) freshly pressed lemon juice
  • 1 teaspoon light corn syrup, or glucose, optional
  • a drop of white food color ( optional this make the glaze more white) 


For the Cake:

  • Preheat the oven to 350.F (175.C)
  • Grease the sides and bottom of 8 or 9- inch springform and line with parchment paper.
  • Sift the flour, baking powder, baking soda, and salt together in a medium bowl two times and set aside.
  • Place the sugar, eggs, egg yolk, lemon zest, and lemon juice in a large bowl and whisk until combined.
  • Add the melted, cooled butter, yogurt, ricotta cheese, and vanilla bean paste and whisk it together until just combined, but not more than 30 seconds.
  • Sift in the flour mixture one-third at a time, folding gently after each addition until just combined.
  • Pour the batter into prepared springform.
  • Bake in the center of the oven for 30-35 minutes or until a cake tester inserted in the center of the loaf comes out clean.
  • 5 minutes before the pound-cake is ready, make the Lemon Syrup.

For the Lemon Syrup:

  • In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved.
  • When the pound cake is ready, place on a cooling rack, use a small cake tester and poke holes in the top, and pour or brush the top of the pound cake with the lemon syrup.
  • Let the cake cool in the pan for 15 minutes.

For the Lemon Glaze:

  • In a small bowl, whisk together the 1 cup confectioners’ sugar, lemon juice, and light corn syrup, warm it for 30 seconds in the microwave. If you like a super thick glaze, add one extra cup of confectioners’ sugar.
  • With a spoon spread the lemon glaze over the top of the cake, decorated the top with a sliced lemon.
  • Serve, and enjoy!





  1. Hi
    Amazing recipe but wanna ask about the cake and the syrup both r hot when I add to each other ?????

  2. Hey
    I made it was heaven…amazing one
    I used cottage cheese instead of ricotta because In Egypt can’t find it all the time
    Next time I’ll made the cheese home then I’ll make the cake again… thanks amillion for the recipe 😉

  3. Julie Malcolm Reply

    HI, I live in Australia and would really love to make this cake but not sure if all the measurements are METRIC cups. I know an American cup is different to ours and don’t want to mess it up.

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