Orange Ricotta Pound Cake Recipe

If you’re on the hunt for a cake that’s both rich and bright, moist but with a tender crumb, this Orange Ricotta Pound Cake Recipe is absolutely fan-freaking-tastic. I love this cake because it hits that perfect note between a classic pound cake and something with a fresh, zesty lift from the orange and a delightful creaminess from the ricotta. Trust me—you’re going to want to keep this recipe in your rotation for breakfast, dessert, or really anytime you need a sweet pick-me-up.

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Ingredients You’ll Need

Each ingredient in this Orange Ricotta Pound Cake Recipe plays a role in creating that perfect balance between richness, fluffiness, and bright citrus flare. Here are some pointers on choosing and prepping your ingredients to get the best results!

• Unsalted Butter: Using room temperature butter is key here—it creams better and creates that soft crumb.
• Cake Flour or All-Purpose Flour: Cake flour will make it lighter, but all-purpose works well too if that’s what you have.
• Baking Powder: Essential for giving the cake lift and airiness.
• Kosher Salt: Just a pinch helps balance the sweetness and enhances every flavor.
• Ricotta Cheese: Whole-milk ricotta adds moisture and a subtle tang; fresh ricotta is best if you can find it.
• Granulated Sugar: Sweetens evenly and helps with the cake’s structure and browning.
• Large Eggs: Make sure they’re at room temperature for better mixing and volume.
• Vanilla Extract: Classic flavor booster that complements both orange and ricotta.
• Orange Zest: Freshly zested for maximum flavor—avoid the bitter white pith.
• Amaretto, Cointreau or Grand Marnier: A splash adds depth and a boozy citrus note that makes the cake feel extra special.
• Confectioners’ Sugar (optional): A dusting on top for a pretty finish and a hint of sweetness.

Variations

I love how flexible the Orange Ricotta Pound Cake Recipe is. Sometimes I swap out a few ingredients or add a twist to suit the season or my mood. Feel free to make this your own—here are a few ways I’ve switched it up over time.

• Olive Oil Instead of Butter: I switched to olive oil once and it gave the cake a lovely moist crumb with a slight fruity note, plus it’s a bit lighter.
• Different Citrus Zests: Swap orange zest for lemon or grapefruit zest for a fresh twist depending on what’s in season.
• Seasonal Spice: In colder months, I like to add a pinch of cinnamon or cardamom for warmth that pairs beautifully with the orange.
• Nutty Add-ins: Toasted almonds or pistachios stirred in for texture—they add a surprising crunch.

How to Make Orange Ricotta Pound Cake Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350ºF and greasing your loaf pan really well with butter. I can’t stress enough how important this is—since the batter is rich and moist, a well-greased pan means your cake will release easily after baking. Use either a 9×5 or 10×5-inch pan, or you can split the batter into mini pans if you want that cute individual loaf vibe.

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and kosher salt. This step ensures your baking powder is evenly distributed so the cake rises uniformly. Mixing the dry ingredients separately helps avoid overmixing once you combine everything.

Step 3: Cream Butter, Ricotta, and Sugar

This is where the magic starts—using a mixer, cream the softened butter, ricotta, and granulated sugar on medium speed until the mixture is light and fluffy (about 3 minutes). I discovered this trick when I realized that doing this well gave the cake a tender texture and helped with volume. It takes a bit of patience, but don’t rush this step!

Step 4: Add Eggs, Flavorings, and Dry Mix

With your mixer running, add the eggs one at a time—this helps keep the batter emulsified and prevents it from breaking. Then mix in the vanilla extract, orange zest, and your choice of amaretto or another liqueur for that extra pop of flavor. Finally, add the dry ingredients in small batches, folding carefully just until combined; overmixing can make the cake dense, and you want it light!

Step 5: Bake and Cool

Pour the batter into your prepared loaf pan, but don’t fill it more than 3/4 full to avoid overflow and uneven baking. Bake for 45 to 60 minutes or until a toothpick inserted into the center comes out clean and the cake starts to pull away from the pan edges. I usually check at 45 minutes because ovens vary. Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely. This helps the cake set and makes slicing easier without crumbling.

How to Serve Orange Ricotta Pound Cake Recipe

Garnishes

I usually keep garnishes simple—a generous dusting of confectioners’ sugar is all you really need to make this cake look and taste irresistible. Sometimes, I like to add a few candied orange slices or a light glaze made with fresh orange juice and powdered sugar for a glossy finish.

Side Dishes

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream if you’re serving it as dessert. For brunch, I love serving slices alongside fresh berries or a cup of herbal tea—makes the experience feel so cozy and elegant at the same time.

Creative Ways to Present

For special occasions, I’ve served this cake sliced and layered with mascarpone and fresh orange segments for a light trifle. Another fun idea is to bake mini loaves and wrap them individually in parchment with pretty ribbons — perfect as thoughtful homemade gifts to friends and neighbors.

Make Ahead and Storage

Storing Leftovers

When you’ve got leftovers (which you will, because this cake keeps well!), I recommend storing slices wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. This keeps the cake moist and fresh.

Freezing

I’ve frozen this pound cake multiple times—just slice it first, wrap each slice individually in plastic wrap and place them in a freezer bag. It freezes beautifully for up to 2 months. When you want a treat, just thaw a slice overnight in the fridge.

Reheating

To reheat, I pop the slices in the toaster oven for a couple of minutes to bring back a just-baked warmth and slightly crisp edge. Avoid the microwave if you can, as it can make the cake gummy.

FAQs

Final Thoughts

This Orange Ricotta Pound Cake Recipe holds a special place in my heart as one of those “go-to” cakes that never disappoints, whether it’s for a casual coffee break or a festive gathering. The balance of creamy ricotta and bright orange zest creates a uniquely comforting yet fresh flavor I can’t get enough of. Give it a try—you’ll love the way it feels like a little slice of sunshine wrapped in a buttery, tender cake. I promise, once you’ve made this, you’ll keep coming back for more!

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