Name: Lemon Ricotta Almond Pound Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup ricotta cheese; 1/2 cup almond flour; 1 tsp lemon zest; 1/2 cup granulated sugar; 3 large eggs; 1/2 cup all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 1/4 cup milk; 1/2 cup powdered sugar (for glaze); 2 tbsp almond milk (for glaze); 1/2 tsp almond extract (for glaze)

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I still remember the warm kitchen light and the smell of sugar and eggs on a Saturday morning. A loaf pan sat cooling on the counter while my aunt sliced a piece and handed it to me, soft and fragrant with lemon and almonds. That small, perfect bite fixed itself in my memory.

I grew up cooking with family cookbooks and a lot of kind encouragement. I’m a lifelong home cook who learned recipes at the counter from relatives and church friends, always favoring dishes that feel like a hug. I test recipes in real weeknight kitchens, aiming for food that’s simple, cozy, and reliable. I focus on family-friendly desserts and dinners that don’t need fancy tools or exotic ingredients. My approach keeps things practical: clear steps, humble pantry staples, and flavors that bring people together. I share this approach openly so others can recreate that same homemade comfort at their table, whether for a quiet afternoon treat or to feed a crowd on a holiday.

Table of Contents

Why this recipe stands out

The Lemon Ricotta Almond Pound Cake brings together bright lemon, pillowy ricotta, and the gentle nuttiness of almond flour in a loaf that feels like an old-fashioned treat with a lighter texture. This cake keeps the dense, buttery soul of a pound cake while adding moisture from ricotta that keeps slices tender for days. It manages to be elegant enough for company and easy enough for a weeknight.

The almond glaze adds a glossy finish and a hit of floral almond extract without overwhelming the lemon. Many readers find the texture surprising rich but not heavy and the flavor profile gives a familiar pound cake a modern lift. When you serve the Lemon Ricotta Almond Pound Cake, people often ask for the recipe right away because it tastes like comfort and refinement at once. For more old-fashioned favorites that pair well with this loaf, see Classic Cakes and Pies.

How this recipe comes together

This loaf mixes simply and bakes predictably. You start by whisking ricotta, sugar, and lemon zest until smooth, then beat in eggs for structure and richness. The almond flour and a bit of all-purpose flour give the cake crumb and a subtle nutty note, while a touch of baking powder gives it lift. Alternating dry ingredients with milk keeps the batter smooth without overmixing.

Pouring the batter into a greased loaf pan and baking it until a toothpick comes out clean yields a golden, fragrant top. After cooling, the almond glaze brings a glossy, sweet finish and a whisper of almond extract. The result is a Lemon Ricotta Almond Pound Cake that slices neatly and tastes like sunshine. The method is forgiving: you can make this batter in one bowl and still come away with a reliable loaf that’s perfect with tea, coffee, or a light dessert wine.

Ingredients

1 cup ricotta cheese
1/2 cup almond flour
1 tsp lemon zest
1/2 cup granulated sugar
3 large eggs
1/2 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup milk
1/2 cup powdered sugar for almond glaze
2 tbsp almond milk for almond glaze
1/2 tsp almond extract for almond glaze

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan.
In a large mixing bowl, combine the ricotta cheese, granulated sugar, and lemon zest. Mix until smooth.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the almond glaze by whisking together the powdered sugar, almond milk, and almond extract in a small bowl until smooth.
Once the cake is done, allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Drizzle the almond glaze over the cooled pound cake and enjoy!

Serving ideas

Serve the Lemon Ricotta Almond Pound Cake in simple, inviting ways that highlight its lemony brightness and almond notes. A thin dusting of extra powdered sugar over the glaze adds a snowy, homemade look. For an elegant afternoon treat, serve slices with a spoonful of lightly sweetened whipped cream and fresh berries raspberries and blueberries pair especially well with the lemon. A scoop of vanilla ice cream alongside a warm slice makes a comforting dessert in cooler months.

For breakfast or brunch, offer slices with coffee or tea; the loaf also complements savory brunch dishes like quiche or a simple egg strata. If you want to present it for a crowd, arrange slices on a platter with small tongs so guests can help themselves. The Lemon Ricotta Almond Pound Cake also holds up as a travel dessert for potlucks; its sturdy slices withstand stacking and still retain flavor. If you prefer to see other classic bakes to pair with coffee service, check more from Classic Cakes and Pies as inspiration.

How to store it properly

Proper storage keeps the Lemon Ricotta Almond Pound Cake moist and flavorful. After the cake cools completely and the glaze sets, wrap the loaf tightly in plastic wrap or store it in an airtight container to prevent it from drying out. At room temperature, the loaf stays fresh for up to three days; refrigeration extends its life to about five days, but let cold slices come to room temperature before serving for the best texture.

If you plan to keep it longer, you can freeze whole or sliced portions. Wrap slices individually in plastic wrap and place them in a freezer-safe bag for up to three months. To thaw, move a wrapped slice to the refrigerator overnight or leave it at room temperature for a few hours. Reheat a slice gently in a low oven or a microwave for a few seconds to restore that just-baked warmth. When you store the Lemon Ricotta Almond Pound Cake correctly, it keeps the ricotta’s moisture and the almond flavor intact, so every slice tastes freshly made.

Helpful tips

A few simple tips make the Lemon Ricotta Almond Pound Cake turn out perfectly every time. First, use full-fat ricotta for the best texture; low-fat ricotta tends to make the crumb drier. Let your eggs come to room temperature before mixing they incorporate more smoothly and yield better structure. Avoid overmixing once you add the flour mixture; stir just until combined to keep the cake tender. If you don’t have almond milk for the glaze, use regular milk or a touch of simple syrup thinned with milk to reach the right consistency.

For extra lemon punch, add another 1/2 teaspoon of lemon zest to the batter or a teaspoon of lemon juice to the glaze. To adapt for nut allergies, substitute 1/2 cup extra all-purpose flour for almond flour and skip the almond extract in the glaze, but note the texture will shift. For more approachable dessert ideas that match this loaf in spirit, take a look at Classic Cakes and Pies for ideas.

Easy twists you can try

Experimenting with the Lemon Ricotta Almond Pound Cake yields delightful variations without complicating the method. Swap the almond extract in the glaze for vanilla for a subtler finish, or fold in a half cup of fresh blueberries or sliced strawberries into the batter for a fruity version. For a citrus mix, replace half the lemon zest with orange zest for a brighter, sweeter aroma.

If you prefer a glaze with texture, stir in finely chopped toasted almonds or slivered almonds after glazing, then press them lightly into the glaze. For a lighter loaf, fold a bit of whipped egg white into the batter just before baking to add lift. Want to make mini loaves? Divide the batter into greased mini loaf pans and reduce bake time by about 10–15 minutes, checking with a toothpick. Each of these changes keeps the basic method the same, so the Lemon Ricotta Almond Pound Cake remains approachable while letting you tailor it to the occasion.

Frequently asked questions

Q: Can I make the Lemon Ricotta Almond Pound Cake gluten-free?
A: Yes. Replace the all-purpose flour with a 1:1 gluten-free flour blend and ensure your baking powder is gluten-free. Almond flour already adds a tender crumb, so the swap usually works well. Bake as directed and check doneness with a toothpick.

Q: Can I use cottage cheese instead of ricotta?
A: Cottage cheese can work in a pinch if you blend it smooth first to mimic ricotta’s texture. Puree cottage cheese in a blender until creamy, then proceed with the recipe. The flavor will be similar but slightly different in texture.

Q: How do I keep the glaze from being too runny?
A: Adjust glaze thickness with powdered sugar; add more powdered sugar a tablespoon at a time until it reaches a pourable but thick consistency. If it’s too thick, thin it with a few drops of almond milk. A properly set glaze should hold a sheen without sliding off the cake.

Q: Can I halve the recipe?
A: Yes. Halve all ingredients and bake in a smaller loaf pan, adjusting time and checking for doneness. Keep an eye on the bake time; smaller loaves often finish sooner.

Q: Does the almond flour make the cake dense?
A: The almond flour contributes tenderness and a light nutty flavor. Combined with ricotta and the small amount of all-purpose flour, the cake stays moist without becoming heavy. The result strikes a balance between classic pound cake heft and a softer crumb.

Conclusion

This Lemon Ricotta Almond Pound Cake serves as an easy, reliable loaf that tastes like a sunny kitchen memory. It balances lemon brightness, ricotta creaminess, and almond nuance in a way that feels both nostalgic and fresh. The recipe’s forgiving technique and simple ingredients make it an excellent choice for bakers who want a dependable treat for brunch, dessert, or a thoughtful gift.

If you enjoy this loaf and want to compare another excellent version or find additional glazing tips, see the detailed version at Lemon Ricotta Pound Cake – This Delicious House. That write-up offers extra photos and variations that pair nicely with the approach shown here, helping you make the Lemon Ricotta Almond Pound Cake exactly the way you like it.

Lemon Ricotta Almond Pound Cake