Go Back
–+ servings
Olive Oil and Ricotta Pound Cake with dark chocolate chunks in a loaf pan.

Olive Oil and Ricotta Pound Cake

Bree Hester
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine Italian
Servings 12 (1 large loaf)
Calories 339 kcal

Ingredients
  

  • 1 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup room temperature butter
  • 1 1/2 cups whole milk ricotta cheese 15 ounce container
  • 1 1/4 cups sugar
  • 1/3 cup extra virgin olive oil
  • Zest from one orange
  • 1 vanilla bean seeded and scraped
  • 3 eggs
  • 1 3.5-ounce dark chocolate bar

Instructions
 

  • Whisk together flour, baking powder, and salt in a bowl. Set aside.
    Whisking flour, baking powder, and salt in a glass bowl for Olive Oil and Ricotta Pound Cake.
  • Beat butter, ricotta cheese, sugar, olive oil, orange zest, and vanilla bean with an electric mixer. (There will be some lumps, not to worry.)
    Mixing the lumpy batter with orange zest for Olive Oil and Ricotta Pound Cake.
  • Add dry ingredients and beat until light, about 3 minutes.
    Adding flour to the wet ingredients for Olive Oil and Ricotta Pound Cake.
  • Add the eggs one at a time, beating well after each addition.
    Beating eggs into the lumpy batter for Olive Oil and Ricotta Pound Cake, with orange zest visible.
  • Cut the chocolate bar into small chunks.
    Cutting a dark chocolate bar into small chunks for Olive Oil and Ricotta Pound Cake.
  • Fold in chocolate. I like to reserve a little to add to the top. I think that it looks pretty.
    Folding chopped dark chocolate into the Olive Oil and Ricotta Pound Cake batter.
  • Pour batter into two loaf pans, (mine came from King Arthur Flour) and sprinkle with the reserved chocolate.
    Pouring Olive Oil and Ricotta Pound Cake batter into two loaf pans, topped with chopped dark chocolate.
  • Bake in a preheated 350-degree oven for 40 to 45 minutes. You can make this into 8 mini loaves, or one large loaf.
    Olive Oil and Ricotta Pound Cake mini loaves with chocolate chips cooling on a wire rack.
  • The baking time will differ, so keep your eyes on it. Cool on a rack for 10 minutes, then remove from the pans and cool completely.
    Olive Oil and Ricotta Pound Cake baked in a wooden loaf mold with dark chocolate chunks.

Nutrition

Calories: 339kcalCarbohydrates: 38gProtein: 7gFat: 19gSaturated Fat: 8gSodium: 258mgFiber: 1g
Keyword cake, Ricotta Pound Cake
Tried this recipe?Let us know how it was!