Ricotta Raspberry Pound Cake

1 9x5 loaf
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Ricotta Raspberry Pound Cake
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Helpful Equipment:

mixer pan

A casual pound cake that’s jam-packed with fresh raspberries. Using ricotta makes it dense, rich, and slightly tangy. It’s the kind of simple quick bread that’s dangerous to have around, but don’t worry. It won’t last long!

Adapted from a Food Network recipe.


1 1/2 cups cake flour
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cups unsalted butter
1 1/2 cups whole milk ricotta cheese
1 1/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
2 tablespoons bourbon (optional)
1 pint (6 oz.) raspberries


  1. Preheat oven to 350 degrees and lightly butter a 9×5 loaf pan. In a medium mixing bowl, whisk together cake flour, baking powder, and salt.
  2. With an electric hand mixer or a stand mixer (paddle attachment) cream together butter, ricotta, and sugar until the mixture is light and fluffy. Then add eggs, one at a time. Add vanilla and bourbon last. Add dry ingredients and mix until the batter is just combined. Try not to over mix it.
  3. Pour batter into prepared pan and dot with washed raspberries.
  4. Bake pound cake for 50-60 minutes until the edges are crackling brown and a tester comes out clean from the very center of the cake. Let the cake cool for 10 minutes once you take it out of the oven. Then turn it out of the pan and let it cool further before slicing and serving.

Pound cake keeps fine at room temperature in an airtight container for a day or two or store it in the fridge for longer storage.