You can freeze with or without the frosting for up to three months. Lemon Ricotta Pound Cake also freezes nicely. I like this method because the cake stays fresh longer (about a week) and you can just grab a cooled slice whenever you’re hungry. You can also slice and refrigerate this pound cake in an airtight container. This pound cake will stay fresh for about three days covered at room temperature. I love to keep cakes this way, especially when guests are around. You can display your pound cake on the counter or table using a domed glass cake stand. There are different ways to store the cake: covered on the counter, in the refrigerator, or in the freezer. The beauty of this pound cake is that it stays moist for days. It’s the star in some of my lightened-up Italian recipes such as Baked Spaghetti, Turkey Spinach Manicotti, and Italian Turkey Lasagna. I like to save the part skim ricotta cheese for cooking rather than baking. Your cake may not be as rich, but you’ll still have the same moist and flavorful cake as you would otherwise. However, in a pinch, part skim ricotta cheese would work. Because you are using the ricotta to replace some of the fat of the butter, whole milk cheese is best. Whenever you bake using ricotta cheese it is best to use whole milk ricotta. To reach the desired consistency, adjust the lemon juice and powdered sugar amounts. The consistency of the lemon glaze should be spreadable but not too runny. All you have to do is whisk these ingredients together and pour over the cooled cake. This simple lemon glaze is uses just powdered sugar, lemon juice, and lemon zest. So I like to keep the glaze simple and mimic the flavors of the pound cake. The lemon ricotta pound cake is the star of this recipe. Let the pound cake cool on a baking rack for 15 minutes before removing from pan. Mix until just combined and pour the batter into the prepared loaf pan.īake the pound cake for about an hour, or until a toothpick inserted in the cake comes out clean. Lastly, add in the dry ingredients: flour, baking powder, and salt. Use a zester to zest the lemon peel, then squeeze in all of the juice of the lemon stir to combine. Mix the ricotta with the butter/sugar mixture for about two minutes. However, if you are using a wetter cheese, or a homemade cheese, you will want to strain it in cheesecloth before adding. If your ricotta cheese is dry, there is no need to strain it ahead of time. You could also use a standup mixer for this. In a large mixing bowl, use a handheld mixer to cream together the butter and sugar. I like to line with parchment just to ensure that my cake comes out clean without leaving any batter behind in the pan. To start, you need to grease a 9 x 5 inch loaf pan with cooking spray and then line with parchment. Read on to see how easy it is to make Lemon Ricotta Pound Cake. To stay moist, the ricotta takes the place of the some of the butter. However, you are still left with a moist and slightly dense cake that is so flavorful. Here, the butter, sugar, flour, and eggs are scaled down. This formula has been tweaked over the years, but the basic components are still the same. Traditional pound cake gets its name from the ingredients: a pound each of flour, butter, eggs, and sugar. If you love all things lemon ricotta, be sure to try my Lemon Ricotta Bundt Cake, or my fan-favorite Italian Lemon Ricotta Cake. It’s also great for gifting and makes a beautiful presentation. All you need is a electric hand mixer, bowl, and a 9 x 5 inch baking pan. This simple recipe comes together fast and is done in one bowl. Plus, it stays moist for days, so you can make it ahead and have for later. When life gives you lemons, make lemon cake! This lemon ricotta pound cake recipe is super easy to make is delicious anytime of the day.