Ricotta lemon pound cake with strawberries

4 servings
15 min
50 min
Very Easy


Number of serving: 4
1 1/2 cups cake flour

2 1/2 teaspoons baking powder

1 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 1/2 cups whole milk ricotta cheese, at room temperature

1 1/2 cups sugar, plus 1 tablespoon

3 large egg, at room temperature

1 teaspoon vanilla extract

zest of 1 lemon

2 tablespoons Amaretto

1 pint strawberries, hulled and quartered


  • Preheat oven to 350 F. Grease a 9 x 5 x 3-inch loaf pan with cooking spray. In a medium bowl whisk the cake flour, baking powder and salt to combine.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, ricotta, and sugar on medium speed until light and fluffy, about 2 minutes.
  • With the machine running, add the eggs one at a time, incorporating each before adding the next.
  • Add the vanilla, lemon zest, and Amaretto and mix until combined. A little at a time, add the dry ingredients, beating just until incorporated.
  • Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes.
  • Let the cake cool in the pan for 10 minutes then turn out and transfer to a wire rack to cool completely.
  • Meanwhile, place the strawberries in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.
  • To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.


Ricotta Lemon Pound Cake with Strawberries, photo 1Ricotta Lemon Pound Cake with Strawberries, photo 2

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