22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook!

Lemon Pound Cake

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

This lemon pound cake is the ultimate dessert for lemon lovers.

Partially sliced lemon pound cake on a plate.

Calling all lemon lovers! This lemon pound cake is a dessert made just for you. The recipe incorporates both lemon zest and lemon juice into the cake batter, infusing the cake with a lovely lemon flavor. But the real magic happens after baking — the cake is generously doused with lemon syrup and then drizzled with a tart lemon glaze, delivering an intense burst of lemon flavor with every bite. The recipe yields two ultra-moist loaves that stay fresh for days on the countertop or can be frozen for later. If you’d like to switch things up, try my popular lemon poppyseed cake and lemon blueberry pound cake variations. A big thank you and shoutout to Karen Tannenbaum, one of my longtime readers, for inspiring this wonderful recipe!

What You’ll Need To Make Lemon Pound Cake

ingredients for lemon pound cake

STEP-BY-STEP INSTRUCTIONS

Start by zesting and juicing your lemons. And be sure you zest the lemons first, otherwise, it will be impossible once they are juiced. The best tool for zesting is a rasp grater but any fine grater will do.
Lemon zest next to halved lemons.Combine the flour, salt, and baking soda in a mixing bowl. I always add dry ingredients in little piles so I don’t forget what I’ve already added.

dry ingredients in mixing bowlWhisk and set aside.

whisking dry ingredients

In another bowl, whisk together the buttermilk, lemon zest, and lemon juice. Set aside.

buttermilk, lemon juice, and lemon zest in bowl

In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes.

creaming butter and sugar

Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.

beating in the eggs

With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture.

Pound cake batter in a stand mixer.

Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well-incorporated.

mixed lemon pound cake batter in mixer

Transfer the cake batter to the prepared pans and smooth with a rubber spatula.

Loaf pan full of lemon pound cake batter.

Bake for 55 to 65 minutes, or until the top is golden and a tester comes out clean.

Set the cakes on a cooling rack, and cool in the pans for 10 minutes.

Two loaf pans of lemon pound cake.

Carefully run a knife along the unlined sides of the pans to loosen the cake from the pan. Using the parchment slings, lift the cakes out of the pans and place onto the rack, leaving the parchment paper in place under the cakes. Let cool for about 1 hour.

When the cakes are almost cool, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.

making lemon glaze

To make the glaze: in a medium bowl, whisk together the confectioners’ sugar and lemon juice. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you’d think, about the consistency of molasses or honey).

how to make lemon glaze

When the cakes are cool, carefully transfer them to serving platters. Gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go.

Finally, spoon the glaze over the top of the cake, letting it drip down the sides.

glazed lemon pound cake

Let the cakes sit for about one hour to allow the glaze to set before serving.

How To Freeze Lemon Pound Cake

The cakes can be frozen without the glaze for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap, or place them in a heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the syrup before the cake is frozen and add the glaze after the cake is thawed.)

Note: This recipe was updated in 2022; to see the original version, click here.

Partially-sliced loaf of lemon pound cake.

You May Also Like

Lemon Pound Cake

This lemon pound cake is the ultimate dessert for lemon lovers.

Servings: Two 8½ x 4½-inch loaves, about 16 servings
Prep Time: 25 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 25 Minutes, plus about 1 hour cooling time

Ingredients

For the Cake

  • 3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk (low-fat is fine) (see note)
  • 2 tablespoons (packed) grated lemon zest (see note)
  • 2 tablespoons fresh lemon juice
  • 2 sticks (1 cup) unsalted butter, softened
  • 2¼ cups granulated sugar
  • 3 large eggs

For the Syrup

  • 2 tablespoons water
  • 2 tablespoons granulated sugar
  • 2 teaspoons fresh lemon juice

For the Glaze

  • 1 cup confectioners' sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat the oven to 350°F and set an oven rack in the middle position. Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray. Line the long sides of the pans with parchment paper “slings” and spray lightly with nonstick cooking spray again.
  2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  3. In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
  5. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well-incorporated.
  6. Divide the thick batter into the prepared pans and smooth with a rubber spatula. Bake for 55 to 65 minutes, or until the top is golden and a tester comes out clean.
  7. Set the cakes on a cooling rack, and cool in the pans for 10 minutes. Carefully run a knife along the unlined sides of the pans to loosen the cake from the pan. Using the parchment slings, lift the cakes out of the pans and place onto the rack, leaving the parchment paper in place under the cakes. Let cool for about 1 hour.
  8. When the cakes are almost cool, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
  9. When the cakes are cool, carefully transfer them to serving platters.
  10. Gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go.
  11. To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the cakes sit for about one hour to allow the glaze to set before serving.
  12. Note: If you’d like to make your own buttermilk, check out the easy method here.
  13. Note: You'll need 4 to 5 large lemons for the entire recipe.
  14. Make-Ahead/Freezer-Friendly Instructions: The cakes can be made up to 1 day ahead of time and stored in a cake dome or airtight container at room temperature. They can also be frozen (without the final glaze) for up to 3 months. After they are completely cooled, double-wrap securely with aluminum foil or plastic freezer wrap, or place them in a heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the syrup before the cake is frozen and add the glaze after the cake is thawed.)

Nutrition Information

Powered by Edamam

  • Per serving (16 servings)
  • Serving size: 1 slice
  • Calories: 313
  • Fat: 7g
  • Saturated fat: 4g
  • Carbohydrates: 59g
  • Sugar: 40g
  • Fiber: 1g
  • Protein: 4g
  • Sodium: 143mg
  • Cholesterol: 51mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

Comments

  • Could I make this as individual cupcakes and turn upside down and glaze? I think it would work, but maybe with half of the baking time. Does that seem right?

    • — Melissa on April 30, 2022
    • Reply
    • Hi Melissa, Yes, these should work as cupcakes. I’d start checking them for doneness at about 18 minutes. And you can still brush tops with the syrup and spoon the glaze on top of that. I’d love to hear how they turn out!

      • — Jenn on May 2, 2022
      • Reply
  • Made this today, a delicious spring dessert!

    • — Sarah on April 27, 2022
    • Reply
  • Followed this recipe to a tee. Super happy with the results!! I did substitute the buttermilk with 3/4 greek yogurt and 1/4 milk. Turned out beautifully. Golden brown tops 🙂

    • — Christina on April 24, 2022
    • Reply
  • The texture of this cake is amazing. Also, the buttery goodness shines! Very nice.

    • — Linda on April 19, 2022
    • Reply
  • Love this cake! Made it without the glaze and it was so yummy too. I’ve also used the base for a chocolate chip cake that had everyone asking for the recipe. So good!

    • — Helen on April 19, 2022
    • Reply
  • I loved this pound cake. It turned out perfectly. All the recipes from this site are terrific.

    • — Bre on April 18, 2022
    • Reply
  • Hey, I’ve made this cake before but this time when I made it the bottom of the cake was sorta wet. I used the Bundt recipe like always and I don’t think I did anything different, do you know why this may have happened?

    • — Jenna on April 17, 2022
    • Reply
    • Hi Jenna, when you say the bottom of the cake, are you referring to the bottom after you turn the cake out onto the rack to cool?

      • — Jenn on April 18, 2022
      • Reply
      • Yes, after I flipped the cake

        • — Jenna on April 19, 2022
        • Reply
        • Did the cake seem underbaked? And also, did you use a cooling rack (not a plate) so air could circulate under the cake?

          • — Jenn on April 20, 2022
          • Reply
          • No, it wasn’t underbaked(tooth pick came out clean) but the cake did taste a little heavy. Also I did put it on a cooling rack.

            • — Jenna on April 20, 2022
          • Jenna, that’s a bit of a head-scratcher. Could some of the syrup have gotten trapped under the cake and contributed to the sogginess?

            • — Jenn on April 22, 2022
  • Can you substitute nonfat greek yogurt for the buttermilk and if so, how much?

    • — Nancy on April 17, 2022
    • Reply
    • Sure, I’d mix 3/4 cup yogurt with 1/4 cup milk to thin it out a bit. Hope you enjoy!

      • — Jenn on April 18, 2022
      • Reply
  • Hi Jen I want to try this recipe but wondered if using cake flour will change the texture of the cake?
    Can you explain the difference between the flours and when is it better to use one over the other?
    Thanks! Love your recipes!!
    Pat

    • — Pat C on April 16, 2022
    • Reply
    • Hi Pat, So glad you like the recipes! I’m concerned that cake flour wouldn’t give this cake enough structure so for the best results, I’d stick with all-purpose. And this article gives a good breakdown of the different kinds of flours and their best uses.

      • — Jenn on April 17, 2022
      • Reply
  • Excellent! Came out perfect, lots of lemon flavor and we loved the glaze. Your pan prep really made it easy to remove. Thanks Jen!

    • — Daryl on April 15, 2022
    • Reply
  • Recipe was not specific when I printed it out without the guiding pictures. I was confused as to where the “butter” mixture went in the recipe when I realized the author was talking about adding the FLOUR MIXTURE into the BUTTER MIXTURE as well as the BUTTERMILK mixture. Because I did not know this prior to mixing, my entire batter curdled and I had to throw it out 🙁

    • — Tiny Sailor on April 14, 2022
    • Reply
    • Most people read recipes before trying, you should try it!!

      • — Tom on July 22, 2022
      • Reply
  • After endless searching for a great lemon pound cake recipe, I finally found your recipe (using the bundt pan) several years ago. It is hands down the best lemon pound cake recipe out there!!!! It’s the number one requested dessert in our family…even from the grandkids – it’s the “birthday” cake request. I was also even able to use this recipe using gluten free flour for one of our “gluten free” grands and it was still delicious. Since finding this recipe years ago, I now always check your recipes first when I need something new. Thank you, thank you, for sharing your talent!

    • — Peggy Sue on April 14, 2022
    • Reply
    • 💗

      • — Jenn on April 14, 2022
      • Reply
  • Made this last night and it was very easy to make and excellent! I ended up adding a few tbsp of cream cheese to the glaze as well because I wanted that cream cheese flavour.

    Will definitely make again.

    • — Michelle Holm on April 13, 2022
    • Reply
  • Hey! I was wondering if I can use the recipe in a cake tin instead of a loaf pan?

    Thanks xx

    • — Katie on April 13, 2022
    • Reply
    • Hi Katie, What size cake tin are you referring to? Thanks for clarifying!

      • — Jenn on April 13, 2022
      • Reply
      • Sorry, thanks! I used a 6 inch pan and it worked well.

        • — Katie on April 17, 2022
        • Reply
        • Glad it worked out! 🙂

          • — Jenn on April 18, 2022
          • Reply
  • Was wondering if I could use Meyer lemons in place of regular lemons.

    • — Linda on April 11, 2022
    • Reply
    • Yep, definitely!

      • — Jenn on April 11, 2022
      • Reply
  • Used this recipe to bake Nordic’s vintage lamb cake. I was deciding between this and another recipe I made 2 days ago. This one wins hands down although I used a different glaze (just a syrup of lemon juice and white sugar). Came out really good. I’m making this cake for a religious community my sister is a member of but, of course, she and I have to eat the test cakes 🙂

    • — Mickey Winfield on April 10, 2022
    • Reply
  • can i use cake flour? also instead of baking soda use baking powder rise more?
    thanks you for recipe and time.

    • — mk on April 10, 2022
    • Reply
    • Hi Mk, I wouldn’t recommend it – sorry!

      • — Jenn on April 12, 2022
      • Reply
  • Hi Jen—MAYDAY- MAYDAY
    I just made this wonderful recipe but inadvertently used baking powder instead of baking soda !! The cake is now baking.
    What will happen?? Should I be resigned to tossing it, or should I proceed with the simple sugar and glaze?? No excuses for me… I’ve been baking for 45 years— this is a first… sooo humbling 😩 Princess Barb

    • — Princess Barb on April 10, 2022
    • Reply
    • Oh no – I’ve made those kinds of mistakes plenty of times! I’m obviously weighing in too late to help, but I suspect the cake didn’t rise as it should have. 🙁

      • — Jenn on April 12, 2022
      • Reply
  • Have decided to use this recipe for my Easter Lamb Cake. Will post results

    • — Mickey Winfield on April 10, 2022
    • Reply
  • This is the, firs time I made your recipe for pound cake, I am 67, worked as a baker 40yrs ago. Little girl you have it going on. My wife has eaten 1 of the loaves,(kidding). I tried to find a recipe that mimicked my mothers mother. She got it from her back on the Feldner farm in Door county WI. Your recipe brought back memories. Thanks

    • — Charlie Richards on April 8, 2022
    • Reply
  • This is amazing. Melt in your mouth delicious.
    thank you for this recipe,
    Diane

    • — Diane Blander on April 4, 2022
    • Reply
  • Just made this! Waiting to cool! Smells wonderful! I see comments that use a Bundt pan. Would I use all the batter for one Bundt pan? Thank you!

    • — Barb on April 3, 2022
    • Reply
    • Hi Barb, Yes this cake can be made in a Bundt, but a lot of readers have had issues with sticking. If you’d like to give it a try, follow these instructions.

      • — Jenn on April 3, 2022
      • Reply
  • I keep making this lemon pound cake. It’s super easy and delicious…

    • — Celia Delgado on April 2, 2022
    • Reply
  • Thank you so much Jenn for this recipe!! I used all purpose Einkorn flour and it did not rise, but it was moist & the taste was still fabulous. 🙂 I’m just learning to bake with Einkorn and I’m not quite sure if the flour was the issue or the baking soda had lost it’s umph. Still, I will definitely be making this again!!

    • — Shakti Cain on April 2, 2022
    • Reply
  • The recipe was recently updated and the correct temp is 350. Sorry for the confusion!

    • — Jenn on March 31, 2022
    • Reply
    • Thank you. Just putting it together now for a luncheon tomorrow. Can’t wait to try it! Rose

      • — Rose on May 16, 2022
      • Reply
  • I only have one loaf pan. Can I bake one and put the other half of batter in the fridge until the 1st one is finished baking? Thanks!

    • — Chelsea on March 31, 2022
    • Reply
    • Sure, Chelsea, that should work. Enjoy!

      • — Jenn on April 1, 2022
      • Reply
  • Hello,

    I only have one loaf pan, could I bake one loaf pan and then wait to bake the second half of the batter until it’s done?

    Or would it be better to use 1 loaf pan and an 8 inch round pan?

    • — Chelsea on March 31, 2022
    • Reply
    • Hi Chelsea, I think you could get away with either option. Hope you enjoy!

      • — Jenn on March 31, 2022
      • Reply
  • We did this amd it turned out amazing wish it had a place to show a picture of it taste so good and moist

    • — Angela large on March 29, 2022
    • Reply
  • 🍋

  • How far in advance of serving can this cake be made?

    • Hi Patty, It keeps nicely for 3 to 4 days. (I’d store it in a cake dome on your counter.)

      • Thank you so much

  • My boo is a lemon dessert lover. I made this recipe and added a ton more glaze to have a thicker layer on top. IT WAS A HIT!! I am not a lemon dessert lover and for me it tasted amazing. So happy I tried this recipe. Something that I did to help infuse the cake more with lemon, before adding the syrup, I took a toothpick and poked a bunch of holes in the cake to have it seep in more. DELICIOUS!!!

  • Girl!
    This cake recipe is perfection 🤩

  • Can I put syrup glaze and the confectioners glaze on at the same time? By the way my husband loves this cake.

    • — Patricia fuqua
    • Reply
    • Sure, Patricia, I think that should work. Enjoy!

  • Excellent! Love the buttery moist texture of the cake and the lemon syrup and glaze over the top good! Can’t wait to share the LOVE with Family and Friends! Thank you, Jen for sharing amazing recipes all year round. SoGrateful xo

  • This is the second Sunday in a row that I’ve made this cake, by popular demand. It is absolutely delicious. I didn’t have buttermilk or yogurt, so I added lemon juice to whole milk. The cake came out great. Based on other comments, I dusted the pan with a little flour and then some sugar. It came out of the pan without problem.

  • This was a hit!
    I doubled the glaze and it was worth it.

    Question, should I be adding the syrup to the top of the cake or the bottom (once flipped out of the pan)?

    • Hi Melina, You brush the syrup over the top and sides. Hope that helps and so glad you enjoyed!

  • Absolutely delicious! I love lemon. Not lemon flavored, but tart, fresh lemon. This cake was moist, sweet, and tart with lots of lemon. I took it to my Bible study group and it was a big hit. Thank you.

  • Jenn, If I want to make the glaze into an icing for the top of two loaf pans of the lemon cake, how would I do that? Making the cake this Sunday. Thank you so much for your recipes. I purchased four of your newest cookbooks for Christmas gifts.

    • Hi Diane, if you want to make the glaze into more of an icing, I’d add less liquid and more sugar. That will help to thicken it up. Also, thanks so much for your support of the cookbooks! 🙂

  • This turned out beautiful and delicious. I recommend greasing AND flouring the pan and then adding the sugar dusting. There is still enough shortening to catch the sugar. I don’t recommend pan sprays for bundt cakes–too uneven and the cake always sticks for me.

  • Wow! I’m quite the amateur when it come to baking, but my wife requested a lemon cake for her birthday so I gave it a shot. These were the best laid out instructions for success I found. The step by step directions, including the slow incorporation of wet and dry ingredients for a smooth batter were simple, yet necessary for best results. Everyone, myself included, raved about the flavor. I will definitely make this one again!

  • Hi, this is my go to lemon cake recipe when one is required, it’s delicious!

    I wondered about potential baking times of baked as a traybake though (8 inch square) and 13 x 9?

    • Hi Craig, I haven’t tried it so can’t say for sure, but I’d start checking around 30 to 35 min for 8-inch square (that will only fit half the recipe) and 40 to 45 for 9×13. Please LMK how it turns out if you try it. 🙂

    • This is the BEST LEMON CAKE I ever MADE. TY TY TY🥳🤪😂

  • Hi Jenn
    I am wondering if I can make this into mini Bundt cakes.

    • Hi Fanny, You can make mini Bundts with this recipe; the baking time will be less so keep a close eye on them!

  • By no means am I a cook. I received a KitchenAid mixer for Christmas and this is what I made first. Absolutely delicious!! Followed the instructions to the letter and it turned out great!! I am so proud of myself. Thank you for sharing!!

  • I just wanted to add that my daughter in law is on an absolute 100% gluten free diet. None ! I made this cake using the recipe with no alterations at all except ONE. I substituted corn flour for the wheat flour. We all thought it was done . . . and was just not quite . . . the very top (would have been brown) layer stayed in the cake pan . . . but the rest was well done and tasted fantastic. I’m sure with your expertise you could find a way around my small problem . . . but even with it’s problem . . . it is good . . . and we’ll eat it anyway. The picture of the cake with bright yellow parts . . . brown parts and the white glaze . . . it is beautiful. Saved a picture it for future use. Thanks for the recipe and placing it here.

    • Dwight. You might be able to make this cake using gluten free flour. I know King Arthur has a version which includes some of the other components needed to make the GF cake rise correctly etc. As you probably know by now, GF cakes etc need more support, so you might try making this recipe in a loaf pan, where more of the cake is held in place by the sides of the loaf pan. Good luck and good for you for trying something new for your GF daughter in law.

      • Thanks for weighing in Mamaro! Dwight, just to add to what Mamaro said, you can find guidance in a note on the bottom of the recipe for making this into 2 loaves instead of a bundt pan. That may work out well for you. 🙂

  • Made this today and it is amazing! I had a little leftover zest, so I sprinkled it on top after putting the glaze on.

  • Hi want to do the 2 loaf pans version. May I bake them at the same time?

    • Yep — enjoy!

  • I baked it a few times and have been getting orders for people for birthdays, etc. and I could go on. I follow it to the “t”, never changing a thing. It is perfect. However, I do go ahead and prepare about 8 lemons and freeze any excess juice and zest. Thank you.

  • I need to thank you for this recipe, I feel it’s long overdue. I have made it several times, and it NEVER fails to wow anyone that gets to enjoy the finished product. The texture of this cake is so light, it defies being an actual “pound cake” and I mean that as a compliment. It has the perfect amount of sweetness and superb lemon flavor.
    I made this recipe today to bring to Christmas breakfast at my in-laws but made a few tweaks, only because I wanted to make it more breakfast friendly, and it worked beautifully. I added dried blueberries and divided the batter into jumbo muffin cups. I had to adjust the temp of my oven (increased to 350) and of course, the baking time (about 45 mins) and they came out PERFECT!!
    I have saved quite a few of the recipes that you have posted and I hope that you continue to share more.
    Wishing you and yours good health and much happiness for the new year!

  • This lemon cake is the ultimate. I made it for my son’s birthday and then everyone else requested it for theirs too! I do a lot of baking and this is simply the best lemon cake I’ve made. Thanks for the recipe. Is this recipe included in your cookbook?

    • So glad you like it! This is not in either of my cookbooks. I actually have a “stamp” in the bottom left corner of the main picture for any blog recipe that is also in one of the cookbooks. See the Peruvian Chicken as an example. Hope that helps and keeps you from printing anything unnecessarily! 😊

  • This recipe is brilliant! Always a crowd pleaser. My question for Jenn is can I somehow incorporate ricotta into this recipe? I need to make an Italian dessert but I adore this recipe. What’s your thought?

    • — Terrie Williams
    • Reply
    • So glad you like it! I wouldn’t recommend using ricotta here — sorry! I believe there are a lot of lemon ricotta cake recipes online if you want to use one of those. I do have a cake that uses ricotta if you’re not married to lemon. You can check it out here. Hope you enjoy whatever you make! 🙂

      • Thank you! ❤️

        • — Terrie Williams
        • Reply

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.