Comments on: Lemon Ricotta Pound Cake

By: Lynne

Lynne — Sat, 04 Oct 2025 22:42:16 +0000

In reply to Jeannie Koch. Jeannie, that is wonderful, thank you so much! I have a weakness for anything lemon and this recipe is by far one of my favorites. It's simple, but as you said, always delicious. Thank you for taking the time to let me know.

By: Jeannie Koch

Jeannie Koch — Sat, 04 Oct 2025 14:17:15 +0000

This recipe has NEVER NOT come out deliciosa! Depending on how sweet you want it, this plays really well with the ricotta cheese. In the end, it’s all about the clean taste of that “mighty” lemon!

By: Susybaker

Susybaker — Fri, 04 Jul 2025 21:52:03 +0000

The cake is deliciously moist and tender. I baked it in an 8”x8” square pan at 350° as per recipe however after 35 minutes it still needed a lot more baking so I left it in the oven another 20 minutes in which I then turned it up to 375° to bake another 10 minutes. Next time I will bake it at 375° and see how long it takes to bake. I also decided to make a glaze with lemon zest and juice which gave it a nice kick of lemon without it being too strong. Great recipe. I will definitely make it again.

By: Terry Salfi

Terry Salfi — Mon, 08 Jan 2024 02:10:24 +0000

In reply to Lynne. Something went very wrong. It was salty , sunken in the middle, and since I didn’t have cake flour, I followed directions to substitute. It was so bad, I threw it away. I feel so bad.

By: Lynne

Lynne — Sun, 07 Jan 2024 14:31:09 +0000

In reply to Theresa.

Theresa, you can. I haven’t made it with anything other than a metal pan, but I’ve read that when doing so you should decrease the cooking temperature by 25°F because the bottom and sides will brown more quickly than the inside bakes. Also, you should increase the baking time by 5-15 minutes. So, in a nutshell, preheat the oven to 325°F. and bake for a minimum of 60 minutes, checking every 5 minutes or so to see if it’s baked all the way through. If the top is browning too quickly before it’s finished, cover the top lightly with a piece of aluminum foil.
I’d love to hear how it turned out and exactly how long you baked it for, so please return and leave me a comment as other people may be interested in doing the same.
Enjoy!

By: Theresa

Theresa — Sat, 06 Jan 2024 18:41:22 +0000

Can I use a glass loaf pan?

By: Kate R

Kate R — Thu, 24 Aug 2023 21:01:25 +0000

In reply to Sharon. I use Bobs Red Mill 1:1 flour and it is fabulous. You can sub it into any recipe no altering the recipe needed or special gluten free recipes. I make all my favourites that my Grandmother made using this GF flour.

By: Lynne

Lynne — Sun, 16 Jul 2023 14:52:58 +0000

In reply to Pam E. LOL BEST comment EVER!! Thank you, Pam!! I'm so glad the three of you enjoyed it and so appreciate the rating and that you let me know. You absolutely made my Sunday, thank you.

By: Pam E

Pam E — Sat, 15 Jul 2023 20:00:10 +0000

Made this last night (and I’m only going to tell you this because you don’t know me) and it’s gone. 4:00pm. There are only three of us here. This was so good so light and lemony and delicious. The only thing I did was cut sugar to a cup. I was told I can’t make it again until next Monday because that is probably when we should have finished this. 5 stars…

By: Lynne

Lynne — Wed, 17 May 2023 16:05:20 +0000

In reply to Mary Greenway. Thanks, Mary. I hope you enjoy it!