Ricotta Pound Cake

3.50 from 2 votes

A soft, buttery loaf with a tender crumb and a golden crust. This ricotta pound cake mixes up quickly and bakes into a moist, sliceable treat that’s perfect with coffee or fresh berries.

Prep Time20

Cook Time1 15

Total Time1 35

Course: Dessert

Cuisine: American

Servings:

Calories: 326kcal

Author: Leona Konkel

Equipment

9x5 inch loaf pan
electric mixer
digital kitchen scale optional

Ingredients

12 tablespoons unsalted butter (168 grams; softened)
1 ½ cups ricotta cheese (372 grams)
1 ½ cups sugar (300 grams)
3 eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour (180 grams)
2 ½ teaspoons baking powder
½ teaspoon table salt

Instructions

Grease and flour a 9x5-inch loaf pan very well, or line it with parchment paper. Set aside, and preheat oven to 350F.
With a stand or electric mixer, cream together butter, ricotta, and sugar on medium speed for about 2 minutes, until lighter and mostly smooth - small lumps of ricotta are normal.
Add eggs and vanilla one at a time, mixing on low until combined.
Add flour, baking powder, and salt. Mix on low until just combined, scrape down the bowl, and beat on medium for 30 seconds.
Scrape the batter into the prepared pan, filling it between ⅔ and ¾ full (see Notes). Smooth out the batter and tap the pan against the counter a few times to release air bubbles.
Bake in the center of the oven at 350F, for 45-75 minutes (see Notes), until a toothpick inserted into the center - including the crack - comes out clean. The cake should not jiggle if you gently shake the pan. The center crack should look set, not gooey, and the top will be a deep golden brown. Tent with foil if it begins to brown too quickly.
Cool in the pan for 1 hour, then turn out onto a cooling rack.
Cool completely before slicing. A serrated bread knife works well for clean cuts. Store in an airtight container at room temperature. Best within 3 days; good for up to 5.

Notes

Ricotta: I tested both Galbani and Shoprite whole fat ricotta with identical results. Part-skim may work. Moisture levels in ricotta vary; wetter ricotta may increase the bake time. If I'm short on ricotta, I top it off with milk.

Measuring: I weigh the ricotta, sugar, and flour with a digital kitchen scale.

Filling the pan: Fill no more than ¾ full, and closer to ⅔ full if your oven isn't level. If you need to remove a little batter, bake it in a greased and floured muffin cup, filling about ⅔ full. Check the muffin around 15 minutes using the toothpick test.

Pans: Use a shiny metal loaf pan. If using dark metal or glass, reduce the baking temperature to 325F and check for doneness early.

After feedback about overflow, I retested this recipe in 3 pans:

1.5-lb NordicWare (~9.5-inch) - no overflow
Standard old aluminum 9x5-inch pan - no overflow
1-lb Chicago Metallic (8.5x4.5x2.7 inch) - safe, but barely, when using 180g flour (weighed); a few drips when using 210g flour (measured by cups)

Flour weight makes a big difference in the smaller pan. The 180g flour loaf had better texture.

Baking time: This varies between 45-75 minutes. I have never had mine done at 45, but the source recipe did. My cake consistently takes 75. Test with a toothpick through both the crust and into the crack.

Attribution: Adapted from Creative Culinary, who adapted it from the cookbook Dolce Italiano: Desserts from the Babbo Kitchen.

Calorie count is an estimate only.

Updated 2/6/2026

Nutrition