If you’re on the hunt for a cake that’s unbelievably moist, bursting with bright citrus flavor, and an absolute crowd-pleaser, then you’ve got to try this Orange Ricotta Pound Cake Recipe. It’s one of those recipes I go back to again and again because it strikes that perfect balance between tender crumb and zesty freshness. Plus, it feels fancy but is super straightforward to make—a total win in my kitchen!
Why You’ll Love This Recipe
- Incredible Moistness: The ricotta cheese keeps the cake soft and tender like nothing else.
- Bright Orange Flavor: Fresh zest and a splash of amaretto bring a lovely citrus aroma and depth.
- Simple Yet Elegant: Minimal ingredients, but the result looks and tastes like you spent hours.
- Perfect for Gifting or Entertaining: I love how easily you can make mini loaves for sharing.
Ingredients You’ll Need
These ingredients come together to create a delicate balance of creamy richness from the ricotta and a lively citrus kick from the orange zest and amaretto. Be sure to use fresh, high-quality ricotta and real orange zest—it makes such a difference!
- Unsalted butter: Room temperature butter is key for that smooth, fluffy batter.
- Cake flour or all-purpose flour: Cake flour yields the softest crumb, but all-purpose works well too.
- Baking powder: Helps the cake rise just right without getting too dense.
- Kosher salt: Just a pinch to balance sweetness and enhance flavors.
- Whole-milk ricotta cheese: I always opt for fresh ricotta with a creamy texture for maximum moisture.
- Granulated sugar: Sweetens the batter and helps with browning.
- Large eggs: Adds structure and richness.
- Pure vanilla extract: A subtle background note that rounds out the flavors.
- Orange zest: I zest right before mixing to keep maximum brightness.
- Amaretto (or Cointreau/Grand Marnier): Adds a lovely almond-citrus aroma, but you can swap for any orange liqueur or leave it out for a non-alcoholic version.
- Confectioners’ sugar: Optional, for a delicate dusting before serving.
Variations
I’ve played around with this orange ricotta pound cake recipe in a few ways, and I encourage you to make it your own! Sometimes switching up the liquor or adding nuts changes the vibe completely and keeps things fresh.
- Olive Oil Substitute: I once swapped butter for olive oil and was blown away by how moist and slightly fruity the cake tasted—plus, it cuts down on prep dishes.
- Lemon Zest: For a brighter, more tart twist, I replace orange zest with lemon zest and it’s equally delicious.
- Almonds or Pistachios: Chopped and folded into the batter for a delightful crunch that contrasts the soft crumb.
- Non-Alcoholic Version: Swap amaretto for freshly squeezed orange juice to keep that citrus punch without alcohol.
How to Make Orange Ricotta Pound Cake Recipe
Step 1: Prep and Mix Dry Ingredients
First, preheat your oven to 350ºF and thoroughly butter your loaf pan—this cake sticks if you skip that step! In a medium bowl, whisk together the cake flour, baking powder, and kosher salt. Mixing these dry ingredients now ensures even distribution of your leavening and seasoning later on.
Step 2: Cream Butter, Ricotta, and Sugar
Using a stand or hand mixer, beat the butter, ricotta, and granulated sugar until the mixture is light and fluffy—about 3 minutes. I love this step because it’s where the batter starts to get that velvety texture that makes this pound cake so special. Don’t rush it; fluffiness here means a tender crumb later.
Step 3: Add Eggs and Flavorings
With the mixer running, add the eggs one at a time, allowing each to fully incorporate before adding the next. Then mix in the vanilla extract, freshly grated orange zest, and amaretto (or your chosen liquor). The alcohol adds depth, but if you’re baking for kids or prefer a sober treat, orange juice works beautifully instead.
Step 4: Fold in Dry Ingredients and Bake
Add the dry ingredients gradually to the wet mixture, stirring just until everything is combined—overmixing will make the cake dense. Pour the batter into your well-greased loaf pan, but don’t fill it higher than ¾ full to avoid batter overflow. Bake for 45-60 minutes, or until a toothpick inserted in the center comes out clean and the cake pulls slightly from the sides.
Once out of the oven, let it cool in the pan for about 10 minutes before transferring to a wire rack. This cooling process helps the cake set perfectly and makes it easier to slice.
Pro Tips for Making Orange Ricotta Pound Cake Recipe
- Room Temperature Ingredients: Bringing butter, eggs, and ricotta to room temp ensures even mixing and prevents curdling.
- Do Not Overmix: Once you add flour, mix only until just combined to keep the cake light and tender.
- Loaf Pan Size Matters: Using the recommended 9×5 inch or larger pan helps the cake bake evenly and prevents batter overflow.
- Use Fresh Orange Zest: Zest directly over the mixing bowl to capture all the fragrant oils.
How to Serve Orange Ricotta Pound Cake Recipe
Garnishes
I love dusting this cake lightly with confectioners’ sugar for a prettier presentation and just a touch of extra sweetness. Sometimes, I zest a little more orange on top and scatter a few toasted almond slivers for a bit of crunch and color contrast.
Side Dishes
This orange ricotta pound cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For brunch, I like serving it alongside fresh berries or a simple mixed greens salad with a light vinaigrette to balance the sweetness.
Creative Ways to Present
For a fancy brunch or afternoon tea, I’ve wrapped mini loaves in parchment paper tied with twine—makes a charming, homemade gift. You can also drizzle a simple glaze made from powdered sugar and fresh orange juice over the top for a shiny finish and extra zing.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature. I find it stays perfectly fresh for about 3 days, which gives you plenty of time to enjoy every slice without rushing.
Freezing
I’ve frozen slices wrapped individually in parchment and foil for up to 3 months. When I’m ready to eat, I just let them thaw at room temp or pop them in a toaster oven for a warm treat that tastes just like fresh.
Reheating
To reheat, a quick zap in the microwave for about 15-20 seconds or warming in a low oven (around 300ºF) for 5-10 minutes works beautifully. This refreshes the cake’s moistness without drying it out.
FAQs
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Can I use all-purpose flour instead of cake flour in this Orange Ricotta Pound Cake Recipe?
Absolutely! While cake flour creates a softer, lighter crumb, all-purpose flour works fine too and will still yield a delicious cake. Just be sure to mix gently to avoid a tough texture.
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Do I have to use amaretto, or can I skip the alcohol?
You can definitely skip the alcohol or substitute it with orange juice if you prefer a non-alcoholic version. The amaretto adds a lovely almond-citrus depth, but the cake is still fantastic without it.
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What’s the best way to prevent the cake batter from spilling over the pan?
Use a 9×5-inch or larger loaf pan and fill it no more than ¾ full. If your pan is smaller, consider baking in mini loaf pans or muffins with the extra batter. This helps avoid messy overflow and ensures even baking.
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Can I make this cake ahead of time?
Yes! It keeps well when wrapped and stored at room temperature for 3 days, and it also freezes beautifully, making it a great make-ahead dessert or gift.
Final Thoughts
This Orange Ricotta Pound Cake Recipe has honestly become one of my favorite “go-to” cakes for any occasion. It’s simple enough to whip up on a weekday but elegant enough to impress guests or delight the family at brunch. I love how the ricotta keeps it so moist, and the orange zest brightens every bite. If you’ve been searching for a cake that feels like home but tastes just a little bit special, I can’t recommend this one enough—give it a try and watch it disappear from your kitchen!
Print
Orange Ricotta Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 large loaf or three mini loaves
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
This Orange-Ricotta Pound Cake is a moist and flavorful loaf cake that combines creamy ricotta cheese with bright orange zest and a splash of amaretto or orange liqueur. With a tender crumb and subtle citrus notes, it’s perfect for breakfast, dessert, or gifting. Adapted from Giada De Laurentiis, this recipe offers an easy, one-bowl preparation and yields a rich cake that pairs beautifully with tea or coffee.
Ingredients
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)
Topping
- Confectioners’ sugar, for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Grease a 9- or 10 x 5 x 3-inch loaf pan thoroughly 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 an electric mixer, beat the room temperature butter, whole-milk ricotta cheese, and 1 1/2 cups granulated sugar on medium-high speed until the mixture is 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 pure vanilla extract, orange zest, and amaretto or your chosen orange liqueur, mixing just until combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, a little at a time, mixing gently until just incorporated. Do not overmix to avoid a dense cake.
- Pour Batter Into Pan: Pour the batter into the prepared loaf pan, filling it no more than three-quarters full to prevent overflow during baking. You can bake extra batter separately in mini pans or muffin tins.
- Bake: Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean and the cake pulls away from the sides of the pan. Mini pans may take about 35 minutes.
- Cool: Allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
- Serve: Before serving, optionally dust the cooled cake with confectioners’ sugar for an elegant finishing touch.
Notes
- Adapted from Giada De Laurentiis.
- If you prefer olive oil cake, try substituting olive oil for butter in this recipe for a one-bowl, easy variation titled One-Bowl Orange-Ricotta Pound Cake.
- Use only a 9 x 5-inch or 10 x 5-inch loaf pan or larger, or two 8 x 4-inch loaf pans, to prevent batter spills and uneven baking.
- If using an 8 x 4-inch loaf pan, do not fill higher than 3/4 full, or even halfway to be safe; bake remaining batter separately in mini pans or after the first loaf is done.
- Three mini loaf pans work well for gifting and smaller portions.
- Ensure butter and ricotta are at room temperature for best creaming results.
- Storage: Wrap cooled cake tightly and store at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (about 1/12 of recipe)
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
