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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.

Print

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

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.

 

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  1. Karin van D.

    March 6th, 2011 at 4:54 am

    That looks delicious as always!

  2. bakedbree

    March 9th, 2011 at 11:14 pm

    thanks Karin!

  3. Mama Kelly aka Jia

    March 6th, 2011 at 5:50 am

    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.

  4. bakedbree

    March 9th, 2011 at 11:13 pm

    yes, you really do!

  5. Food Frenzy

    March 6th, 2011 at 8:04 am

    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

  6. bakedbree

    March 9th, 2011 at 11:13 pm

    thanks! Will do.

  7. Sarah

    March 6th, 2011 at 9:57 am

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

  8. bakedbree

    March 9th, 2011 at 11:13 pm

    come on over!

  9. Michelle

    March 6th, 2011 at 10:12 am

    It looks so refreshing!

  10. bakedbree

    March 9th, 2011 at 11:13 pm

    It is refreshing.

  11. Tanya at Ignite Your

    March 6th, 2011 at 12:45 pm

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

  12. bakedbree

    March 9th, 2011 at 11:12 pm

    my pleasure Tanya!

  13. Stephanie

    March 6th, 2011 at 4:35 pm

    This looks simply divine!

  14. bakedbree

    March 9th, 2011 at 11:12 pm

    it was divine.

  15. Mary (Sisters Running the Kitchen)

    March 6th, 2011 at 5:39 pm

    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!

  16. bakedbree

    March 9th, 2011 at 11:11 pm

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

  17. Jun

    March 6th, 2011 at 8:54 pm

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

  18. bakedbree

    March 9th, 2011 at 11:10 pm

    I hope that they help!

  19. Susan

    March 6th, 2011 at 11:17 pm

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

  20. bakedbree

    March 9th, 2011 at 11:10 pm

    I hope you like it Susan!

  21. Sam @ Weekend Getaways

    March 7th, 2011 at 3:55 am

    Delicious…. plus very colorful as well. 😉

  22. bakedbree

    March 9th, 2011 at 11:09 pm

    thanks Sam!

  23. Kei

    March 24th, 2011 at 9:01 pm

    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!

  24. bakedbree

    March 27th, 2011 at 8:42 pm

    thanks so much Kei!

  25. Caroline

    March 14th, 2013 at 12:57 pm

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

  26. bakedbree

    March 14th, 2013 at 9:49 pm

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

  27. cristina

    December 2nd, 2013 at 1:34 pm

    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?

  28. bakedbree

    December 14th, 2013 at 5:28 pm

    You can use whatever you like.

  29. Sharna

    May 9th, 2014 at 4:21 pm

    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

  30. bakedbree

    May 12th, 2014 at 10:50 pm

    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.

  31. Caroline

    December 12th, 2015 at 6:33 am

    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

  32. bakedbree

    December 12th, 2015 at 10:51 am

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

  33. Trent

    March 6th, 2017 at 3:24 pm

    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!

  34. bakedbree

    April 1st, 2017 at 11:16 pm

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

  35. mitchell

    March 26th, 2017 at 9:57 am

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

  36. bakedbree

    April 1st, 2017 at 11:11 pm

    You’re welcome!

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