This sweet lemon-raspberry pound cake is packed with zingy lemon and fruity raspberries. Ricotta cheese adds a rich flavor and texture without the typical pound of butter used in traditional pound cakes. Enjoy a slice as an easy brunch treat or evening dessert. Source:, August 2020

Carolyn Casner


Recipe Summary

20 mins
4 hrs
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Generously coat a 9-by-5-inch loaf pan with cooking spray.

  • Beat granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy. Beat in eggs, one at a time, until fully incorporated. Reduce the mixer speed to medium-low and beat in ricotta, 3 tablespoons lemon juice, lemon zest and vanilla until combined.

  • Whisk all-purpose flour, whole-wheat flour, baking powder and salt together in a medium bowl. Add to the ricotta mixture and beat on low speed until almost combined. Gently fold raspberries into the batter. Transfer to the prepared pan.

  • Bake until browned around the edges and a cake tester inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges to loosen the cake, then invert onto the rack. Carefully turn the cake right-side up. Let cool completely.

  • Whisk confectioners' sugar and the remaining 2 teaspoons lemon juice in a small bowl until smooth. Brush the glaze on the cooled cake.


To make ahead: Using toothpicks to hold the plastic wrap away from the glaze, loosely wrap the cake and store at room temperature for up to 1 day.

Nutrition Facts

206 calories; total fat 8.4g 13% DV; saturated fat 4.7g; cholesterol 67mg 22% DV; sodium 190mg 8% DV; potassium 101mg 3% DV; carbohydrates 28.3g 9% DV; fiber 2.1g 9% DV; sugar 15g; protein 5.4g 11% DV; exchange other carbs 2; vitamin a iu 291IU; vitamin c 7mg; folate 38mcg; calcium 84mg; iron 1mg; magnesium 19mg; thiaminmg; added sugar 14g.