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.

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
- Cream together the butter and ricotta cheese. Add the sugar and beat until light and fluffy.
- Add the eggs one at at time scraping the bowl after each one is added.
- Add the orange zest, vanilla, and Amaretto.
- Mix the cake flour, baking powder and salt until just combined.
- 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.
- Let cool in the pan for 10 minutes. Then transfer to a cooling rack and cool completely. Dust with powdered sugar.
- Slice and serve with whipped cream and fresh berries.
catherine allen
Saturday 1st of December 2018
can I freeze this cake?
bakedbree
Wednesday 5th of December 2018
I have never frozen it, but I don't see why you couldn't.
mitchell
Sunday 26th of March 2017
it's probably the best desert on will have.Thanking for helping us know about it.
bakedbree
Saturday 1st of April 2017
You're welcome!
Trent
Monday 6th of March 2017
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!
bakedbree
Saturday 1st of April 2017
I love this cake too. I haven't made it in ages, I need to.
Caroline
Saturday 12th of December 2015
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
bakedbree
Saturday 12th of December 2015
It is 3/4 cup. A stick is 1/2 cup.
Sharna
Friday 9th of May 2014
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
bakedbree
Monday 12th of May 2014
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.