This Orange Ricotta Pound Cake, is probably one of my favourite pound cakes. Super moist, with intense flavours that will leave both your soul and stomach content.
This is my favourite kind of dessert. Easy, flavourful, easy, fresh, delicious, and did I say 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 realise 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 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 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
How to Make // The Steps
Step 1: Cream together the butter and ricotta cheese. Add the sugar and beat until light and fluffy.
Step 2: Add the eggs one at a time scraping the bowl after each one is added.
Step 3: Add the orange zest, vanilla, and Amaretto.
Step 4: Mix the cake flour, baking powder, and salt until just combined.
Step 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.
Step 6: Let cool in the pan for 10 minutes. Then transfer to a cooling rack and cool completely. Dust with powdered sugar.
Step 7: Slice and serve with whipped cream and fresh berries.
Can I Substitute Orange Zest with Lemon Zest?
I know a lot of people prefer lemon to orange in their zesty baked goods. Personally I am a fan of both and alternated between the two but if you are more of a lemon person then don’t you worry, this recipe can be created with lemon zest instead of orange by using the same amount and adding it in the same step while preparing the batter.
How Long can you Store this Cake?
The good thing about pound cakes is they can be stored for up to a week in the fridge. However over the days the cake tends to dry up. So I would recommend storing it in an airtight container in the fridge and consuming it within 3 days after you have baked it. I would not recommend storing it at room temperature as depending on the temperature certain ingredients might go bad sooner.