I’m totally addicted to this lemon pound cake with almond glaze.  It is so moist and bursting with bright lemon flavor!

lemon pound cake on cutting board with 1 slice

I just can’t stop with this lemon cake. I’ve made the recipe three times in a week. Well, partially that was because I was testing the recipe to make sure it was just right before sharing it with you. But really, I think I just wanted to keep eating it!

overhead view of cake with almonds on top

My parents have a lemon tree and are always willing to share, because I’ve been going through fresh lemons like crazy. I wanted this pound cake recipe to be bursting with bright lemon flavor, and I think I’ve succeeded. I added plenty of lemon juice and zest to both the cake and glaze, so each bite is full of sweet-tart lemon flavor without being sour or too sweet.

overhead view of pound cake on cutting board sliced with sliced lemon on side

The ricotta keeps the cake extra moist, and the almond flavor is there but subtle. This Lemon Pound Cake with Almond Glaze is a must-make for spring. It would be a perfect addition to your Mother’s Day brunch or dinner, too.


lemon pound cake on cutting board with 1 slice
5 from 2 ratings

Lemon Pound Cake with Almond Glaze

Servings: 8 -10
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
A totally addicting and delicious lemon pound cake topped with an almond glaze. It is so moist and bursting with bright fresh lemon flavor.


For the cake:

  • 1 1/2 cups cake flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tbsp. lemon zest, from about 2 medium lemons
  • 1/2 cup 1 stick unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 3 eggs, at room temperature
  • 1 cup ricotta cheese
  • 1/4 cup freshly squeezed lemon juice
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract

For the almond glaze and topping:

  • 1 cup powdered sugar, sifted
  • 3 tbsp. lemon juice
  • 1/2 tsp. almond extract
  • 1/2 tsp. lemon zest
  • 2 tbsp. sliced almonds, for topping


Make the Cake

  • Preheat oven to 350 degrees F. Spray a loaf pan with cooking spray. Place a piece of parchment paper on the bottom of the pan, letting it hang up and over the sides on the two ends.
  • In a medium bowl whisk together the cake flour, baking powder, salt, and lemon zest. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs and beat until incorporated, about 1 minute. Add the ricotta, lemon juice, vanilla, and almond extract and beat on medium speed, scraping down the sides of the bowl as needed, about 2 minutes.
  • With the mixer on low speed, add the flour mixture and beat until combined, 1-2 minutes.
  • Pour the batter into the prepared cake pan. Bake for 50-60 minutes, until a tester inserted into the center of the cake comes out clean. Be sure to insert the tester all the way down to the bottom of the cake, as the top may be done but the bottom might still be gooey.
  • Let cake cool in the pan on a wire rack for 10 minutes and then remove from pan to cool completely before glazing.

Make the Glaze

  • Whisk together the powdered sugar, lemon juice, almond extract, and lemon zest in a medium bowl. Spoon glaze over the top of the cooled cake. Sprinkle with sliced almonds. Let glaze set for a few minutes before serving.
Serving: 1slice (1/8 to 1/10 loaf), Calories: 449kcal, Carbohydrates: 61g, Protein: 9g, Fat: 19g, Saturated Fat: 11g, Cholesterol: 108mg, Sodium: 173mg, Potassium: 248mg, Fiber: 1g, Sugar: 41g, Vitamin A: 580IU, Vitamin C: 10mg, Calcium: 148mg, Iron: 1mg
Nutrition information is an estimate.
Cuisine: American
Course: Dessert
Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.
Lemon Ricotta Cake with Almond Glaze. This incredibly moist cake is bursting with bright citrus flavor!
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