Ricotta Orange Pound Cake Recipe

Name: Ricotta Orange Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 2 1/2 teaspoons baking powder; 1 teaspoon kosher salt; 1 1/2 cups whole-milk ricotta cheese; 1 1/2 cups plus 1 table spoon granulated sugar; 3 large eggs; 1 teaspoon pure vanilla extract; 1 orange, zested; 2 tablespoons amaretto Confectioners' sugar, for dusting

Servings: persons

1
Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with butter.
2
In a medium bowl, combine the flour, baking powder and salt.
3
Stir to blend.
4
Using a mixer, cream the butter, ricotta and granulated sugar until light and fluffy, about 3 minutes.
5
With the machine running, add the eggs 1 at a time.
6
Add the vanilla, orange zest and amaretto until combined.
7
Add the dry ingredients, a small amount at a time, until just incorporated.
8
Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 45 to 50 minutes.
9
Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
10
To wrap, return to the pan and dust with confectioners' sugar.
11
Photograph by Gemma Comas

1070

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, 2 1/2 teaspoons baking powder, 1 teaspoon kosher salt, and more.

Yes, Ricotta Orange Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ricotta Orange Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions