Description

This Orange-Ricotta Pound Cake is a moist, tender, and flavorful dessert that combines the creamy richness of ricotta cheese with bright orange zest and a hint of amaretto. Perfectly baked to golden perfection, this pound cake is ideal for gifting or enjoying with a cup of tea or coffee. The recipe calls for simple ingredients and produces a classic loaf that is both comforting and elegant.

Ingredients

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Cake Batter

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more to grease the baking pan
1 1/2 cups cake flour or all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups whole-milk ricotta cheese
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 orange, zested
2 tablespoons amaretto (or Cointreau or Grand Marnier)

For Serving (Optional)

Confectioners’ sugar, for dusting

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350ºF. Thoroughly grease a 9- or 10 x 5 x 3-inch loaf pan with butter to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a medium bowl, whisk together the cake flour (or all-purpose flour), baking powder, and kosher salt until well combined. Set aside.
Cream Butter, Ricotta, and Sugar: Using an electric mixer, beat the room temperature butter, ricotta cheese, and 1 1/2 cups granulated sugar until the mixture becomes light and fluffy, about 3 minutes.
Add Eggs and Flavorings: With the mixer running, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract, orange zest, and amaretto (or chosen orange-flavored liqueur) and mix until combined.
Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in small batches. Stir gently until just combined to avoid overmixing, which could toughen the cake.
Fill the Pan and Bake: Pour the batter into the prepared loaf pan, filling it no more than 3/4 full to prevent batter overflow. Bake in the preheated oven for 45 to 60 minutes until a toothpick inserted in the center comes out clean and the cake pulls away slightly from the sides of the pan. For mini loaves, bake about 35 minutes.
Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely.
Optional Dusting: Once cooled, dust the cake with confectioners’ sugar if desired before serving.

Notes

Adapted from Giada De Laurentiis, known for her Italian-inspired baking.
If you prefer, you can substitute the butter with olive oil for a different but equally delicious take, making it a one-bowl recipe.
It is critical to use a 9×5-inch or 10×5-inch loaf pan, or two 8×4-inch loaf pans for this recipe. Using smaller or differently sized pans may cause batter overflow and uneven baking.
If using an 8×4-inch pan, fill no more than halfway or 3/4 at most, and consider baking any leftover batter in mini pans or separately after the first loaf is done.
Mini loaf pans work wonderfully for gifting and allow baking in smaller portions (about 35 minutes).

Nutrition

Serving Size: 1 slice (about 1/12 of loaf)
Calories: 320
Sugar: 20g
Sodium: 180mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 6g
Cholesterol: 90mg