Orange Ricotta Pound Cake

orance ricotta pound cake recipeThis is my favorite kind of dessert. Easy, complex, flavorful, easy, fresh, delicious, easy. Do you sense a theme with desserts that I like? I want something easy to make. It may surprise you, but people expect me to bring food to things. There are times when I really have it together and plan out what I am going to make and it is no big deal. And there are times when I realize 2 hours before I need to be somewhere that I need to bring something. Crap. When I made this Orange Ricotta Pound Cake, it was a “oh crap, I need to bring something” kind of day. I looked in my fridge, and saw that I had some ricotta that needed to be used, so I googled ricotta cake and this is what I made.

It is all that a cake should be. It is moist and flavorful, and really fresh tasting. I loved it. I had some berries leftover and I whipped some cream and it made this simple cake really elegant.

This recipe comes from the Food Network, it is a Giada recipe. I normally do not read the reviews but I did and I am grateful that I did. I was warned that this cake has a tendency to spill over in the oven. So I made a regular size loaf pan and a mini cake. The baker should get a treat right?

orange ricotta pound cake recipe1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 sticks room temperature butter
1 1/2 cups whole milk ricotta cheese
1 1/2 cups plus 1 Tablespoon sugar
3 eggs
1 teaspoon vanilla
zest of 1 orange
2 Tablespoons Amaretto

powdered sugar

whipped cream

fresh berries

orange ricotta pound cake recipeCream together the butter and ricotta cheese. Add the sugar and beat until light and fluffy.

orange ricotta pound cake recipeAdd the eggs one at at time scraping the bowl after each one is added.

orange ricotta pound cake recipeAdd the orange zest, vanilla, and Amaretto.

orange ricotta pound cake recipeMix the cake flour, baking powder and salt until just combined.

orange ricotta pound cake recipePour the batter into a parchment lined loaf pan that has been coated with cooking spray. Bake in a preheated 350 degree oven for 45 to 50 minutes.

orange ricotta pound cake recipeLet cool in the pan for 10 minutes. Then transfer to a cooling rack and cool completely. Dust with powdered sugar.

orange ricotta pound cake recipeSlice and serve with whipped cream and fresh berries.

orange ricotta pound cake recipe

Orange Ricotta Pound Cake

Yield: 1 loaf

Orange Ricotta Pound Cake - This is the kind of cake that Italians eat for breakfast or in the afternoon with coffee. Simple and perfect.

Ingredients

  • 1 1/2 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 sticks room temperature butter
  • 1 1/2 cups whole milk ricotta cheese
  • 1 1/2 cups plus 1 Tablespoon sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • zest of 1 orange
  • 2 Tablespoons Amaretto
  • powdered sugar
  • whipped cream
  • fresh berries

Instructions

  1. Cream together the butter and ricotta cheese. Add the sugar and beat until light and fluffy.
  2. Add the eggs one at at time scraping the bowl after each one is added.
  3. Add the orange zest, vanilla, and Amaretto.
  4. Mix the cake flour, baking powder and salt until just combined.
  5. Pour the batter into a parchment lined loaf pan that has been coated with cooking spray. Bake in a preheated 350 degree oven for 45 to 50 minutes.
  6. Let cool in the pan for 10 minutes. Then transfer to a cooling rack and cool completely. Dust with powdered sugar.
  7. Slice and serve with whipped cream and fresh berries.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

raspberry orange pistachio ricotta cake slices on a wire rack

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This Post Has 38 Comments

  1. Karin van D.

    That looks delicious as always!

    1. bakedbree

      thanks Karin!

  2. Mama Kelly aka Jia

    That looks so good. I’m sure my Italian ancestors would be horrified but I have yet to make a ricotta cheese cake. I am going to have to remedy that.

    1. bakedbree

      yes, you really do!

  3. Food Frenzy

    Simply delicious looking! A perfect texture with a light dusting of sugar. Yum!

    We invite you to share this post and some of your favorite food posts on Food Frenzy.
    Please check out our community

    1. bakedbree

      thanks! Will do.

  4. Sarah

    That looks almost too pretty to eat….. almost! 😉 I wish I could be your taste-tester!

    1. bakedbree

      come on over!

  5. Michelle

    It looks so refreshing!

    1. bakedbree

      It is refreshing.

  6. Tanya at Ignite Your

    So can’t wait to make this one!! It’s the perfect Sunday afternoon dessert. Thanks for sharing-

    1. bakedbree

      my pleasure Tanya!

  7. Stephanie

    This looks simply divine!

    1. bakedbree

      it was divine.

  8. Mary (Sisters Running the Kitchen)

    yum! This is my kind of dessert! Okay…sometimes I like decadent chocolate desserts like brownies, but my true love is simple desserts like this. Ricotta is a nice touch!

    1. bakedbree

      this was a surprise. So delicate and moist and perfect for spring.

  9. Jun

    It looks heavenly! Thanks for sharing, the step-by-step photos will be helpful!

    1. bakedbree

      I hope that they help!

  10. Susan

    That’s gorgeous and looks delish!!!! will surely try it out!

    1. bakedbree

      I hope you like it Susan!

  11. Sam @ Weekend Getaways

    Delicious…. plus very colorful as well. 😉

    1. bakedbree

      thanks Sam!

  12. Kei

    I’ve been in a food rut for weeks but seeing this pound cake has inspired me. A few scrolls and this is my new favourite food blog. I can’t wait to make this for my friends after writing term papers. Thank you SO much!

    1. bakedbree

      thanks so much Kei!

  13. Caroline

    Any suggestions on what non-alcoholic liquid you’d recommend subbing in for the Ameretto? Do you think almond extract would work? many thanks!

    1. bakedbree

      Leave it out, or add a little almond extract. Or almond coffee syrup might be great too.

  14. cristina

    Does the addition of the Amaretto give it a heavy almond flavor? I want to make this recipe, but want more of the floral, orange to be present. Could I use Cointreau instead of Amaretto?

    1. bakedbree

      You can use whatever you like.

  15. Sharna

    I made this cake today and found that the oven temp was too high and didn’t bake my cake all the way through. The dough was still very wet. I put my cake back in the oven for another 30 mins on 300 degrees.
    The moisture of this cake is lovely though.. Perhaps to bring out more of the orange flavour I will try rubbing the zest into the sugar before adding to the mixture to bring out the oils

    1. bakedbree

      If that is the case, I loosely drape a piece of tin foil over the top to avoid it burning. I would not reduce the oven temperature.

  16. Caroline

    What is the measure for the butter. Your recipe calls for 1 and half sticks of butter. Is that equal to 1 and half pound?

    Thank you

    Caroline

    1. bakedbree

      It is 3/4 cup. A stick is 1/2 cup.

  17. Trent

    Made this yesterday and love it!
    Cooked it in a bunt loaf pan since meatloaf was needed for dinner and its delicious!
    Thanks for posting!

    1. bakedbree

      I love this cake too. I haven’t made it in ages, I need to.

  18. mitchell

    it’s probably the best desert on will have.Thanking for helping us know about it.

    1. bakedbree

      You’re welcome!

  19. catherine allen

    can I freeze this cake?

    1. bakedbree

      I have never frozen it, but I don’t see why you couldn’t.

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