Delicious Ricotta Orange Pound Cake Recipe

As I present to you this exceptional recipe for Ricotta Orange Pound Cake, I can assure you that every bite of this delightful dessert is worth devouring. The sweet aroma of citrus zest and the rich texture of ricotta cheese mixed with buttery goodness is sure to tantalize your taste buds. This particular recipe will not only delight your senses but also give you a chance to explore the flavors of British cuisine.

With an infusion of orange flavor, this pound cake is perfect for all occasions. Be it a family gathering or a sophisticated dinner party; this cake will undoubtedly please everyone’s palate. The combination of bright citrus and creamy ricotta pairs perfectly with fresh strawberries and powdered sugar.

Inspired by the traditional pound cake recipe, our Ricotta Orange Pound Cake includes a slight twist with the addition of ricotta cheese. You’ll be amazed by how flawlessly the ricotta blends in with the other ingredients to create a luscious texture that melts in your mouth.

So are you ready to spice up your dessert game with this mouth-watering treat? Follow me through each step, and let’s get started on a baking adventure that will leave everyone craving for more!

Why You’ll Love This Recipe

Ricotta Orange Pound Cake
Ricotta Orange Pound Cake

My darlings, may I have your attention, please? I’ve got a recipe that will make your taste buds dance! This recipe has the perfect balance of sweetness and tanginess. Let me tell you why you’ll fall in love with this ricotta orange pound cake.

First off, this cake is packed with flavors that are quintessentially British. The orange zest provides tartness while the whole milk ricotta cheese brings in creamy goodness. The addition of Amaretto gives a nutty and irresistible flavor to this cake. Just by smelling it, you’ll feel like you’re walking through an English garden.

Moreover, this pound cake is incredibly versatile. You can enjoy it for breakfast with a cuppa, or as an afternoon snack or even as a dessert after your meal. Serve it with some juicy strawberries and a sprinkle of powdered sugar to take it to another level.

Let’s not forget that this cake is absolutely stunning. It has a beautiful orange hue and the texture is tender and moist. You can make it in a classic loaf pan or elevate it by using a bundt pan for an even more impressive presentation.

Lastly, my lovely friends, the recipe is simple and easy to follow. With clear instructions, you can whip up this cake in no time! Impress your family and friends with your baking skills without breaking too much of sweat!

In conclusion, there are so many reasons why you’ll love this ricotta orange pound cake. From its tantalizing flavors, versatility, impressive looks to how easy it is to make! You owe it to yourself to give this recipe a try! Trust me; it’ll become one of your favorites!

Ingredient List

 Biting into a slice of sunshine
Biting into a slice of sunshine

Let’s gather the key ingredients for our Ricotta Orange Pound Cake.

For the cake:

  • 2 sticks unsalted butter, at room temperature (plus more for greasing the pan)
  • 1 1/2 cups granulated sugar
  • 2 teaspoons grated orange zest
  • 3 large eggs, at room temperature plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • Powdered sugar, for dusting

For the ricotta mixture:

  • 2 cups whole milk ricotta cheese
  • 3/4 cup granulated sugar
  • 1 tablespoon Amaretto
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • 2 large eggs
  • 1 teaspoon vanilla extract

Pro tip: Make sure to have all ingredients measured out and ready before beginning to mix them together. It will make the process much smoother and less stressful.

The Recipe How-To

 Sweet, zesty, and absolutely divine
Sweet, zesty, and absolutely divine

Step 1. Preheat the oven to 350°F (175°C).

Step 2. Grease a 9×5 inch loaf pan with olive oil, then dust with flour.

Step 3. In a medium mixing bowl, whisk together 2 cups of cake flour, 2 teaspoons of baking powder and *1 teaspoon of kosher salt. Set the mixture aside.

Step 4. In another mixing bowl, using an electric mixer, cream together 2 sticks of unsalted butter room temperature plus extra for the baking pan, until light and fluffy for about 3 minutes.

Step 5. Turn the machine running to add in 1 1/2 cups of sugar light and fluffy for about an extra minute, then mix in 3 large eggs, one at a time, until combined (room temperature eggs preferred).

Step 6. Now beat in 1 teaspoon of vanilla extract and 1/2 cup whole milk ricotta cheese, mix all together until well combined.

Step 7. Reduce the speed of the mixer to low then gradually add in the dry ingredients until just incorporated into the wet ingredients. Be careful not to overmix.

Step 8. Pour batter into greased loaf pan until it’s even.

Bake for about 50-55 minutes, or until toothpick inserted in center comes out clean.

Allow to cool down before removing from the pan then transfer on a serving dish when cooled completely.

Enjoy your freshly baked Ricotta Orange Pound Cake.

Substitutions and Variations

 A slice of cake a day keeps the sadness away
A slice of cake a day keeps the sadness away

My dear culinary comrades, are you already familiar with the Orange Ricotta Pound Cake recipe and looking for a way to jazz it up? Or do you have dietary restrictions or allergies that limit your ingredient choices? Fear not, for I have some substitutions and variations that might suit your fancy.

First off, let’s say you don’t have access to fresh oranges or simply don’t like the strong citrus flavor. You can replace the orange juice and zest in the recipe with lemon juice and zest to create a Lemon Ricotta Pound Cake. The acidic tang of lemon pairs wonderfully with the creamy ricotta cheese and buttery pound cake. Alternatively, you could use grapefruit or lime for a more tropical twist.

If you’re looking for an adult version of this cake, why not add a splash of Amaretto liqueur to the batter? This almond-flavored spirit adds depth and complexity without overpowering the orange and ricotta flavors. You could also use Grand Marnier or Cointreau for an orangey kick.

For those who prefer their desserts less sweet, you can reduce the amount of sugar in the recipe by half or even two-thirds. The ricotta cheese and orange juice still provide some natural sweetness, while the tangy glaze made from powdered sugar and orange juice can be made as thin or thick as you desire. You can also skip the glaze altogether if you’re watching your sugar intake.

If you’re feeling adventurous, try adding some chopped strawberries (about 1 ½ cups) to the batter before baking. Strawberries complement the orange flavor and add a pop of color and texture to the dense cake. Plus, this way you get some fruit in your dessert, so it’s practically healthy!

Lastly, if you want to bake this cake in a different shape than a loaf pan, go right ahead! You could use a bundt pan for a fancier presentation or make individual muffins or cupcakes. Just adjust the baking time accordingly and keep an eye on the top browning too quickly.

Whatever substitutions or variations you choose, I hope this recipe inspires you to get creative and have fun in the kitchen. After all, cooking is an art as well as a science, so don’t be afraid to experiment and make it your own!

Serving and Pairing

 A golden cake with a fluffy cream cheese frosting - what’s not to love?
A golden cake with a fluffy cream cheese frosting – what’s not to love?

Now that your ricotta orange pound cake is fresh from the oven and cooled, it’s time to serve and indulge yourself. I recommend dusting the top of your cake with some powdered sugar, adding a few slices of fresh orange on top, and then serving it with juicy strawberries on the side. The sweetness of the strawberries perfectly complements the tangy orange and creamy ricotta in the pound cake.

This pound cake can be served as a delightful dessert or even as a breakfast treat. It’s perfect for a special occasion, like an intimate gathering with friends or family, or even for a quiet afternoon tea. The versatility of this recipe is one of its greatest attributes.

Pair this decadent cake with a warm cup of tea or coffee for a cozy match made in heaven. The nutty aroma of Amaretto pairs well with the citrusy flavor in this pound cake for those who want to venture out into different flavors. Alternatively, you can switch things up by pairing it with whipped cream infused with vanilla extract.

This recipe also serves well as dessert paired with different wines such as Muscat de Beaumes de Venise, which brings out the sweet notes in the pound cake. Alternatively, a Champagne sparkling wine would also pair wonderfully for adding an elegant touch to your occasion.

Whatever way you decide to serve and pair this dish, it’s sure to end on a high note. Always expect applause when serving up this orange ricotta pound cake that’s refined down to perfection!

Make-Ahead, Storing and Reheating

 Zest up your life with a slice of ricotta orange pound cake
Zest up your life with a slice of ricotta orange pound cake

Making the ricotta orange pound cake ahead of time is a great idea if you are planning to serve it for breakfast or brunch. You can prepare the cake up to two days in advance and store it at room temperature. Simply wrap the cake in plastic wrap then in foil, or place it in an airtight container.

Storing the cake at room temperature will keep it fresh and moist, and the flavors will develop over time. Be sure to keep the cake away from direct sunlight and heat to prevent it from drying out.

If you have any leftover slices of cake, you can store them in an airtight container or covered with plastic wrap in the fridge for up to five days. When reheating the slices, you can microwave them for 10-15 seconds on high, or simply let them come to room temperature before enjoying.

Another option is to freeze the cake slices for later use. To do this, wrap each slice separately with plastic wrap and then with aluminum foil before placing them in freezer bags. The slices can be stored in the freezer for up to three months.

To thaw frozen slices of cake, remove them from the freezer and let them come to room temperature before serving. To reheat frozen slices, you can microwave them on defrost mode for 30 seconds to 1 minute until they are fully heated through.

Remember, storing and reheating your ricotta orange pound cake properly will ensure that it remains fresh and delicious even after several days or weeks.

Tips for Perfect Results

 Layers of fluffy goodness with a hint of citrus
Layers of fluffy goodness with a hint of citrus

As a chef who specializes in British cuisine, I know that following the steps of a recipe is not always enough to get the perfect result. Here are some tips to help you achieve the best outcome for this delightful Ricotta Orange Pound Cake:

1) Take your time to prepare your ingredients:

It’s important to measure all your ingredients accurately, pay attention to room temperature requirements, and use fresh ingredients. Have all your ingredients ready before starting the baking process.

2) Good quality ricotta cheese:

Using high-quality whole milk ricotta cheese is a key ingredient. Avoid low-fat ricotta cheese as it can result in a dry cake texture.

3) Keep an eye on your cooking time:

Pound cakes can be unforgiving when it comes to overbaking. Ensure you check your cake regularly until it’s done. Insert a toothpick into the center of the cake, and if it comes out clean, then it’s ready.

4) Use the right flour:

For this recipe, cake flour produces a lighter and fluffier texture than all-purpose flour.

5) Don’t overmix:

Mixing solely until just combined prevents gluten strands from forming too much and giving the cake a tough texture.

6) Add flavoured drizzle on top:

This recipe allows for personalized variation by providing you with options such as adding Amaretto or substituting the orange for lemon juice. You can also whip up a flavored drizzle using powdered sugar and fresh orange juice or perhaps adorn slices with some juicy strawberries.

7) Let it rest:

After removing from the oven and allowing the cake to cool on a wire rack, let it sit for 10-20 minutes as this helps firm up any remaining crumbly bits.

8) Store correctly:

Keep freshly baked Ricotta Orange Pound Cake covered and refrigerated if having it later – reheat individual slices in the microwave alongside some warm melted butter for 20 seconds.

By following these tips, you will make a perfect Ricotta Orange Pound Cake that your family and guests will love. Enjoy!

Bottom Line

In conclusion, this ricotta orange pound cake recipe is a must-try for anyone looking to indulge in a tasty slice of heaven! With its moist and fluffy texture, hints of citrus, and creamy ricotta center, this cake will undoubtedly leave you and your loved ones feeling satisfied and impressed. Plus, with easy substitutions and variations available, you can personalize the recipe to suit your own taste preferences.

So go ahead, give this recipe a try and let its sweet aroma fill your kitchen with happiness. I promise you won’t regret it! Whether you’re serving it as a dessert at a dinner party or enjoying a slice for breakfast with some fresh strawberries and powdered sugar sprinkled on top, this ricotta orange pound cake is sure to become a household favorite. Happy baking!

Ricotta Orange Pound Cake

Ricotta Orange Pound Cake Recipe

courtesy giada
Course Dessert
Cuisine Italian
Keyword < 4 Hours, Dessert
Prep Time 15 minutes
Cook Time 1 hour
Servings 8 slices
Calories 527.8kcal


  • 1 1/2 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup butter, room temperature, plus more to grease the baking pan
  • 1 1/2 cups whole milk ricotta cheese
  • 1 1/2 cups sugar, plus 1 tablespoon
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 orange, zested
  • 2 tablespoons Amaretto
  • 2 tablespoons powdered sugar, for dusting
  • 2 cups strawberries, hulled and quartered


  • Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
  • Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.
  • Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.
  • To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.


Serving: 206g | Calories: 527.8kcal | Carbohydrates: 66.2g | Protein: 10.2g | Fat: 25.5g | Saturated Fat: 15.4g | Cholesterol: 148.6mg | Sodium: 520mg | Fiber: 1.6g | Sugar: 43.1g

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