Ricotta-Orange Pound Cake with Prosecco Strawberrie

Name: Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 stick sticks unsalted butter, at room temperature, plus more for greasing; 1 1/2 cup cake flour; 2 1/2 tsp baking powder; 1 tsp kosher salt; 1 1/2 cup ricotta cheese; 1 1/2 cup plus 2 tablespoons granulated sugar; 3 large eggs; 2 tbsp amaretto liqueur; 1 tsp pure vanilla extract; 1 tsp finely grated orange zest; 1 lb strawberries hulled and quartered; 2 tbsp Prosecco; 1 Confectioners? sugar, for dusting

Servings: persons

1 1/2 stick sticks unsalted butter, at room temperature, plus more for greasing
1 1/2 cup cake flour
2 1/2 tsp baking powder
1 tsp kosher salt
1 1/2 cup ricotta cheese
1 1/2 cup plus 2 tablespoons granulated sugar
3 large eggs
2 tbsp amaretto liqueur
1 tsp pure vanilla extract
1 tsp finely grated orange zest
1 lb strawberries hulled and quartered
2 tbsp Prosecco
1 Confectioners? sugar, for dusting

1
Preheat the oven to 350.
2
Butter a deep, 9-inch round cake pan.
3
In a bowl, whisk the cake flour, baking powder and salt.
4
In another bowl, beat the ricotta, 1 1/2 sticks of butter and 1 1/2 cups of the sugar at medium-high speed until smooth.
5
Beat in the eggs one at a time until just incorporated, then beat in the amaretto, vanilla and orange zest.
6
Beat in the dry ingredients in 3 batches just until incorporated.Scrape the batter into the prepared pan and bake for 50 minutes, until a toothpick inserted in the center comes out with a few crumbs.
7
Transfer to a rack to cool for 20 minutes; unmold and let cool completely.
8
In a bowl, toss the strawberries with the Prosecco and remaining 2 tablespoons of sugar and let stand at room temperature until juicy, about 30 minutes.Dust the pound cake with confectioners sugar.
9
Cut into wedges and serve with the strawberries.

1162

kcal

Calories

Fat

149

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 13 ingredients. The key ingredients include: 1 1/2 stick sticks unsalted butter, at room temperature, plus more for greasing, 1 1/2 cup cake flour, 2 1/2 tsp baking powder, 1 tsp kosher salt, and more.

Yes, Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis 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 with Prosecco Strawberries by Giada de Laurentiis

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions