Description

This Orange-Ricotta Pound Cake is a moist, tender loaf bursting with fresh orange zest and a subtle hint of amaretto. Combining creamy ricotta cheese with classic pound cake ingredients creates a uniquely rich texture. Perfect for gifting or enjoying with afternoon tea, this recipe delivers a beautifully golden cake with a delicate crumb and irresistible citrus aroma.

Ingredients

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For the Cake

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. Grease a 9- or 10 x 5 x 3-inch loaf pan very well with butter to prevent sticking.
Mix dry ingredients: In a medium bowl, whisk together the cake flour (or all-purpose flour), baking powder, and kosher salt until well combined.
Cream butter, ricotta, and sugar: Using a mixer, beat the unsalted butter, whole-milk ricotta, and 1.5 cups granulated sugar together until the mixture is light and fluffy, about 3 minutes. This step ensures a smooth, airy batter.
Add eggs and flavorings: With the mixer running, add the eggs one at a time, fully incorporating each before adding the next. Then add the vanilla extract, orange zest, and amaretto (or your chosen orange liqueur), mixing until just combined.
Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet batter in small amounts, mixing only until just incorporated to avoid overworking the batter, which could make the cake tough.
Fill loaf pan and bake: Pour the batter into the prepared loaf pan, filling it no more than 3/4 full to avoid overflow. Bake in the preheated oven for 45 to 60 minutes, until a toothpick inserted into the center comes out clean and the cake begins to pull away from the sides of the pan. For mini loaf pans, bake about 35 minutes.
Cool and serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cool, dust with confectioners’ sugar if desired before slicing and serving.

Notes

Adapted from Giada De Laurentiis.
You can substitute olive oil for butter if you prefer a one-bowl preparation and a more olive-oil cake flavor.
Use a 9×5-inch or 10×5-inch loaf pan. If using smaller pans like 8×4-inch, do not fill more than halfway to prevent batter spillover and uneven baking.
If you have extra batter, bake it off in mini loaf pans or muffin tins to avoid waste and create multiple smaller cakes perfect for gifting.
The cake yields one large loaf or three mini loaves, making it an excellent choice for sharing.

Nutrition

Serving Size: 1 slice (approximately 1/12th of the large loaf)
Calories: 310
Sugar: 22g
Sodium: 180mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 5g
Cholesterol: 85mg