This Classic Ricotta Pound Cake is incredibly moist, buttery, & soft. This pound cake recipe uses whole milk ricotta. Baking

Inspired by Giada De Laurentiis ** UPDATE: If you love an olive oil cake, I've since adapted this recipe to use olive oil in place of butter. It's also a one-bowl job: One-Bowl Orange-Ricotta Pound Cake (Simple substitute lemon zest for the orange zest and fresh lemon juice for the orange liqueur.)** Notes: Important: You must use a 9x5-inch loaf pan or 10x5-inch loaf pan or something larger for this recipe, or, two 8x4-inch loaf pans, otherwise the batter may spill over into your oven, and…

This Lemon Ricotta Cake is a celebration of citrus season! With a rich and creamy texture and a bright, lemony taste, it's an easy-to-make dessert that can also be enjoyed for breakfast. Serve with a dusting of powdered sugar or fresh berries. Freezer-friendly! Yields 8 slices.

Baking the Limoncello Ricotta Cake on a sunny Saturday afternoon filled my kitchen with warmth and laughter. My partner and kids gathered eagerly, sharing stories as the delightful aroma filled the air, creating cherished family memories we’ll treasure forever.

This healthy pound cake recipe isn't just delicious—it also only requires one bowl to make. For the best cake texture, be sure to beat the sugar and butter together long enough in Step 2 to look creamy—the time it takes to get there varies according to the type of electric mixer you have. Serve with brunch or alongside a cup of coffee in the afternoon.

This buttery and sweet cake is a perfect dessert served plain or with some fresh berries and whipped cream on top.

Inspired by Giada De Laurentiis ** UPDATE: If you love an olive oil cake, I've since adapted this recipe to use olive oil in place of butter. It's also a one-bowl job: One-Bowl Orange-Ricotta Pound Cake (Simple substitute lemon zest for the orange zest and fresh lemon juice for the orange liqueur.)** Notes: Important: You must use a 9x5-inch loaf pan or 10x5-inch loaf pan or something larger for this recipe, or, two 8x4-inch loaf pans, otherwise the batter may spill over into your oven, and…

Simply Suzanne's AT HOME: the best lemon bundt cake!

This lemon ricotta blueberry cake is sweet and tender with a delicate crumb. It can be made with fresh or frozen blueberries and stores well at both room temperature and in the freezer.

Limoncello Ricotta Cake is a light, moist, and flavorful Italian-inspired dessert. Infused with the bright taste of Limoncello liqueur and the richness of ricotta cheese, this cake is perfect for special occasions or as a delightful finish to a family meal. Ingredients For the Cake: 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2