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Meyer Lemon Ricotta Pound Cake (with video)

You don’t need frosting or glaze on this delightful Meyer lemon ricotta pound cake. Sweet and salty, soft and moist, it’s perfect with your coffee in the morning or your favourite tea in the afternoon.

(Oldie But Goodie: This post first appeared on The Unlikely Baker on February 20, 2017. I’ve given it fresh pictures, a shiny new video and an updated recipe. Enjoy!)

Meyer Lemon Ricotta Pound Cake

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Can you smell that? Spring is in the air! Well, at least a preview of spring.

We had a glorious weekend – sunshine and double-digit temperatures. I’m sure the wind chill and gloom will return but hey, for now, smiles all around. So how about we continue with our lemon journey?

Because lemons remind you of warm days and sunshine. And also because I got carried away and bought more Meyer lemons than I know what to do with. Teehee.

So come and bake a Meyer lemon ricotta pound cake with me! It is delicious and I promise it will brighten up your day no matter the season.

No ingredient wasted

Meyer Lemon Ricotta Pound Cake

You might remember from some of my earlier posts that we have a slight bulk buying…situation (really, who can resist grabbing that bag of Meyer lemons when it’s cheaper than buying them by piece? No matter that I end up with 15 extra lemons. Lemons are great. I love lemons).

So we’ve learned to be creative in the use of ingredients and in finding ways to preserve them so they don’t go bad on us.

Related: 22 Delicious Ways to Use Leftover Buttermilk 

Freezing lemon juice and lemon zest

Take lemons, for example. I’ve mentioned when I shared how to make homemade lemon curd that I freeze extra lemon juice and zest. It’s so convenient and that way I have a stash of Meyer lemons months after they’re gone from the stores.

What I do is measure 2 tablespoons of juice, put them in ice cube trays then once they’re frozen, transfer them to Ziploc bags. The zest just goes straight into a smaller bag. And that’s it!

Of course fresh is always best but frozen is not bad at all. Like I said, nothing is wasted in the TUB household.

Related: What to do with Leftover Ricotta Cheese

What to do with extra ricotta cheese

That container of ricotta cheese escaped our notice though. It was a few days past its “Best Before Date” (what does that mean anyway) but I’ve found that unless it smells funky (or funkier, in the case of cheese) or has mold in it, then it’s still good.

Note that this has no scientific basis at all; just nose logic. Like Gandalf (did you get that reference? Let’s be BFFs!).

Check out these delicious goodies made with ricotta cheese:

Related: How to Take Delicious Food Photos

Meyer lemon ricotta pound cake

Anyway, Red didn’t want to make lasagna (which was what that ricotta cheese was for in the first place) so I had to find a way to use it. Enter this Meyer lemon ricotta pound cake.

I already have my go-to Classic Buttermilk Pound Cake Recipe which I am perfectly happy with but this new recipe needed just the right amount of cheese that I had on hand. So off we go.

Lemons vs. Oranges

This recipe was originally made with oranges. It’s a recipe from one of my favourite chefs, Giada De Laurentiis (like this lovely Lemon Ricotta Muffins Recipe) and you can find the original recipe here.

But since, you know, I have a borderline obsession with lemons I made it a lemon cake and it turned out wonderfully!

1 pound cake, 2 pound cakes

Meyer Lemon Ricotta Pound Cake

The texture of this Meyer lemon ricotta pound cake is crumblier than my buttermilk pound cake; it’s also softer. The cake has a nice crunchy crust while the inside remained light and very moist.

It also has the sweetness of Meyer lemons and the saltiness of ricotta cheese. Sweet and salty – always a winner in my books!

Check out this video to see how easy it is!

So now I have two lovely pound cake recipes in my collection: one I can make when I have extra buttermilk, another when I have extra ricotta cheese. Awesome. Watch the video to see how simple it is to make.

Try it! It’s lovely with coffee, tea or on its own. No frosting is needed, it’s delicious.

Meyer Lemon Ricotta Pound Cake

Meyer Lemon Ricotta Pound Cake

Author: Jolina
No frosting or glaze is needed in this delightful Meyer lemon ricotta pound cake. Sweet and salty, soft and moist, it’s perfect with coffee or tea.
5 from 11 votes
Prep Time 15 mins
Cook Time 1 hr
Cooling Time 15 mins
Total Time 1 hr 30 mins
Course Breakfast, Brunch, Dessert, Snack
Cuisine North American
Servings 8
Calories 467 kcal



  • Preheat oven to 350F. Line the bottom and sides of a 9x5 inch loaf pan with parchment paper and generously grease with non-stick cooking spray. Set aside.
  • In a medium bowl, combine 1 1/2 cups flour, 2 teaspoons baking powder and 1 teaspoon salt. Set aside.
  • Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat 3/4 cup butter, 1 1/2 cups ricotta cheese and 1 1/2 cups sugar on medium-high speed until incorporated, 2-3 minutes. The mixture will look like scrambled eggs at this point and that's OK!
  • Switch to low speed and add the eggs one at a time until combined. Then add 1 teaspoon vanilla, 1 teaspoon lemon zest and 2 tablespoons lemon juice.
  • Once your wet ingredients are incorporated, add your flour mixture a little a time until just combined. Do not over beat.
  • Transfer your batter into your pan and bake for 50-60 minutes or until a toothpick inserted in the centre comes out with minimal crumbs (see note 2).
  • Cool in the pan for 10-15 minutes then transfer to a wire rack to cool completely.



  1. You can substitute the same quantity of zest and juice from regular lemons.
  2. If you notice that your cake is getting too brown too fast, you can cover the top loosely with aluminum foil midway and continue baking.


Calories: 467kcalCarbohydrates: 57gProtein: 7gFat: 23gSaturated Fat: 14gCholesterol: 70mgSodium: 334mgPotassium: 204mgSugar: 37gVitamin A: 735IUVitamin C: 1.7mgCalcium: 158mgIron: 1.4mg

Nutritional information are estimates only.

Keyword Afternoon Tea, Easter, Easy, Mother's Day
Tried this recipe?Tag @iamtheunlikelybaker I'd love to see your creations!

Happy baking!

Did you make Meyer lemon ricotta pound cake? How’d you like it? I’d love to hear from you in the comments section below.

If you’re craving for something chocolatey instead, these are perfect!

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Rate the Recipe


Thursday 18th of June 2020

Hi Jolina this was very easy to make and delicious. Thanks for the recipe.


Tuesday 23rd of June 2020

Glad you liked it Jina!


Monday 1st of June 2020

Used regular lemons make your pound cake recipe. Simple. Delicious. Definitely making again.


Tuesday 2nd of June 2020

Hi Ricardo! Glad you liked it. It's definitely one of our favourites.


Wednesday 25th of April 2018

I don't suppose you get a lot of male readers but as a stay at home dad I like making my kids treats like this. I've been baking more lately and I appreciate the video. Even the wife is impressed!


Monday 7th of May 2018

I think that's fantastic Edwin!


Friday 23rd of February 2018

I made this in January. I tripled the recipe and it made 3 beautiful loaves. Yesterday, I made another three but doubled the lemon juice, lemon extract (I have been using that instead of vanilla extract), and zest per loaf. It wasn't as pretty because of the extra liquid but it was still yummy and more lemony. Thanks so much for sharing this great recipe! It is a new family favorite. Also, my photos posted on my Facebook page has caused a lot of conversation about your recipe! Thanks again.


Tuesday 27th of February 2018

I'm so glad you liked it Tiffany! It's one of our favourites too :)


Monday 5th of February 2018

Hi. I made this pound cake yesterday, and guess what, I'm making another today to freeze..It was delish and I must say I used a reg lemon but they are fabulous this season and what better way to use the left over ricotta.. loved this recipe..Thank you for sharing


Thursday 8th of February 2018

Hi Donna! You are most welcome! I'm so glad you liked it :) And yes I agree lemons and citrus fruits are at their best in the winter.