Orange Ricotta Pound Cake Recipe

If you haven’t tried it yet, this Orange Ricotta Pound Cake Recipe is an absolute game changer. I love how it’s rich yet light, with that tangy ricotta and bright orange zest dancing together perfectly. When I first made it, I was hooked instantly—and I promise, once you bake it, your family and friends will be asking for more! Stick around because I’ll walk you through all my tips to ensure yours turns out just as amazing (maybe even better than mine!).

this …

Ingredients You’ll Need

The blend of classic pound cake ingredients with ricotta and a splash of amaretto (or another orange-flavored liqueur) is what really seals the deal here. Each ingredient has a special role—making this both rich and fluffy, with just the right tang and sweetness. When shopping, try to use whole-milk ricotta for the best texture and flavor.

• Unsalted Butter: Room temperature is key here to ensure the butter creams beautifully and traps air for a fluffy cake.
• Cake Flour or All-Purpose Flour: Cake flour makes it extra tender, but all-purpose works perfectly fine if that’s what you have.
• Baking Powder: This is your rising hero—freshness matters to get that nice lift.
• Kosher Salt: Just a pinch balances sweetness and enhances all those citrus notes.
• Whole-Milk Ricotta Cheese: Adds moisture and a subtle tang that elevate this pound cake beyond your usual.
• Granulated Sugar: Sweetens without overpowering the orange.
• Large Eggs: Bring structure and richness; adding them one at a time helps create a smooth batter.
• Pure Vanilla Extract: A little background warmth that complements the orange perfectly.
• Orange Zest: Freshly grated for the brightest flavor.
• Amaretto (or Cointreau/Grand Marnier): This optional splash amps up the orange notes with a subtle warmth and nuttiness.
• Confectioners’ Sugar (optional): For a pretty dusting once the cake’s cooled—like the cherry on top.

Variations

One of the best things about this Orange Ricotta Pound Cake Recipe is how flexible it is. I often tweak it depending on the season or my mood—sometimes adding a little zest swap or a different liqueur. You should definitely make it your own!

• Olive Oil Version: I switched out the butter for olive oil one time, and it gave the cake a lovely fruity richness—plus, it’s a one-bowl cake now, making cleanup a breeze.
• Lemon Zest Swap: If you want a twist, use lemon zest instead of orange—it’s still bright but with a different citrus profile.
• Alcohol-Free: Just omit the amaretto or liqueur. I usually add an extra teaspoon of vanilla to keep flavor depth in that case.
• Mini Loaves or Muffins: Makes a cute presentation for gifts or parties. Keeps bake time shorter and sharing easier!

How to Make Orange Ricotta Pound Cake Recipe

Step 1: Prep and Mix the Dry Ingredients

Start by preheating your oven to 350ºF – it’s important to have the right heat before your batter hits the pan. Grease the loaf pan well with butter; trust me, this cake can be sticky, so don’t skimp. Then, whisk together the flour, baking powder, and salt in a medium bowl. This step ensures even baking and that your cake rises properly.

Step 2: Cream Butter, Ricotta, and Sugar

Using a stand or hand mixer, beat the butter, whole-milk ricotta, and granulated sugar together until fluffy and light—usually about 3 minutes. I’ve learned this takes a little patience but is well worth it because it creates such a tender crumb. Your batter will start looking and smelling like pure heaven right here.

Step 3: Incorporate Eggs and Flavorings

With the mixer running on low, add the eggs one at a time, making sure each is fully mixed in before adding the next. This prevents curdling and helps keep the batter smooth. Next, stir in the vanilla extract, freshly grated orange zest, and your choice of amaretto, Cointreau, or Grand Marnier. The aroma at this point will have you wanting to snack on batter (just don’t!).

Step 4: Combine Wet and Dry Ingredients

Add the dry flour mixture a little at a time, folding or mixing gently just until incorporated. This is key—you want to avoid overmixing, which can make the cake tough. Once you see all the flour combined, stop mixing and get ready to fill your pan.

Step 5: Bake with Care

Pour the batter into your well-greased loaf pan, but don’t fill it more than 3/4 full or it could overflow as it bakes. If you have extra batter, bake it in mini loaf pans or muffin tins. Pop the pan in the oven and bake for about 45 to 60 minutes, checking with a toothpick for doneness—it should come out clean and the cake should lightly pull away from the pan’s edges. Mini loaves will take around 35 minutes.

Step 6: Cool and Finish

Let the cake cool in the pan for 10 minutes—this helps it set without sticking—then turn it out onto a wire rack to cool completely before dusting with confectioners’ sugar if you like. Trust me, patience here is rewarded with perfect slicing and presentation.

How to Serve Orange Ricotta Pound Cake Recipe

Garnishes

I often keep it simple with a light dusting of confectioners’ sugar, but sometimes I sprinkle some toasted almond slivers on top for a subtle crunch that pairs beautifully with the cake’s citrus notes. Fresh orange segments or a few edible flowers also make it festive and pretty when I’m serving guests.

Side Dishes

This cake is great just on its own, but if you want to elevate the experience, try pairing it with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries or a drizzle of honey-laced mascarpone complement the orange and ricotta beautifully—my family goes crazy for that combo!

Creative Ways to Present

For special occasions, I like slicing the pound cake into rounds and layering them with whipped cream and berries to make mini trifle-style desserts. Alternatively, serving individual slices with a small pitcher of warm orange glaze on the side always gets compliments—people love the interactive touch!

Make Ahead and Storage

Storing Leftovers

I wrap leftovers tightly in plastic wrap and keep them at room temperature if it’s just a day or two. Beyond that, I pop the wrapped cake into an airtight container in the fridge. That keeps the cake fresh but be sure to allow it to come to room temperature before serving for the best texture.

Freezing

This Orange Ricotta Pound Cake freezes beautifully. I slice it first, wrap each slice tightly in plastic wrap, then store them in a freezer-safe bag. When I want a quick treat, I grab a slice, thaw it at room temperature, and it tastes nearly as fresh as the day it was baked.

Reheating

If you want to warm up a slice, a quick zap in the microwave for 10-15 seconds does the trick without drying it out. For a slightly toasted edge, you can pop slices in a toaster oven at low heat for a couple of minutes—just watch it closely!

FAQs

Final Thoughts

This Orange Ricotta Pound Cake Recipe has become a go-to in my kitchen for good reason. It strikes that perfect balance between comforting and elegant, and the recipe’s forgiving nature makes it easy enough for even less experienced bakers to nail. I love sharing this with friends because it always makes the moment special—whether it’s a chilly morning coffee or a sunny afternoon tea. Give it a try, and I promise you’ll find it’s a keeper in your recipe box, just as it is in mine!

Print