Lemon Ricotta Pound Cake

Lemon Ricotta Pound Cake – a dense and super moist lemon pound cake topped with a lemon glaze. 

When I think of cake I always think of a layer cake with lots of frosting. I can’t seem to get that out of my head, even after I made a Poppy Seed cake that I absolutely loved. No frosting there. Or this Almond Cake that has no frosting or glaze. Just cake.

So today maybe I can change my way of thinking with this lemon ricotta pound cake. It is super moist, like you want a cake to be. I grew up on box cake mixes, and often times they can be dry. At least the chocolate ones. This pound cake is anything but dry.

Click HERE to get the full recipe.

Lemon is a sign of spring in my opinion. So as soon as they are in season, I make sure to start using them. Even if it is snowing outside, because let’s face it, it is March and that can happen. Lemon Crumble Breakfast Cake by Saving Room for Dessert is the perfect way to enjoy lemon for breakfast! It can still feel like spring inside. Iced Almond Lemon Loaf cake is another favorite to make winter go away.

This lemon ricotta pound cake is pretty easy to throw together. It bakes for about an hour, which is the hardest part. Just waiting! You will want to keep an eye on the cake after about 40 minutes. If it starts to brown too quickly, you can top it with foil.

And because I can not leave well enough alone, I added a tart lemon glaze to the top of the cake. It really brings all the lemon together and makes the cake extra special. This lemon ricotta cake is perfect for dessert or a snack with a cup of coffee or tea in the afternoon.

My mom has a lemon tree in her backyard, and she is looking for new lemon recipes to try. One can only make so many lemon bars, before they are ready for something new. I am going to have to make sure she tries this, because I think even my chocolate loving dad would appreciate this cake!

Today I am sharing this recipe over at Imperial Sugar. Click on Lemon Ricotta Pound Cake to get the full recipe.

**I have an on going relationship with Imperial Sugar for recipe development. I was compensated for my time to create this recipe. All thoughts and opinions are 100% my own.