Orange Ricotta Pound Cake

This Orange Ricotta Pound Cake is moist, rich, and brimming with fresh citrus flavor. The creamy ricotta gives the loaf a beautiful tender crumb, while the orange zest and a splash of liqueur brighten each bite. I love turning to this recipe when I want something special but not overly fussy for afternoon coffee or an easy dessert with friends.

I first made this cake when I had an extra container of ricotta to use up. The results were so good my family now begs for it every holiday and it never lasts more than a day.

Ingredients

• Unsalted butter: For a rich flavor base and tender crumb use the best quality you can find and always bring to room temperature for easier mixing
• Cake flour or all-purpose flour: Cake flour gives a slightly lighter texture but both work well sift the flour for extra tenderness
• Baking powder: For height and a fluffier crumb always use fresh baking powder for reliable results
• Kosher salt: Sharpens flavor and balances the sweetness opt for a fine grain to mix evenly
• Whole-milk ricotta cheese: Keeps the cake extra moist and creamy be sure to use full-fat for the best taste
• Granulated sugar: Brings sweetness and helps create that classic pound cake crust check that your sugar is lump-free
• Large eggs: For structure and richness always use room-temperature eggs so they mix in thoroughly
• Pure vanilla extract: Enhances all the other flavors choose a real extract for best flavor
• Orange zested: For bursts of bright fresh citrus flavor pick a heavy thin-skinned orange for juiciest zest
• Amaretto, Cointreau or Grand Marnier: For subtle depth and sophistication select your favorite or use what you have on hand
• Confectioners sugar: For a pretty finishing dusting adds a touch of refinement if desired

Step-by-Step Instructions

Prepare the Pan:

Grease a loaf pan generously with room temperature butter making sure to coat every corner and edge to prevent sticking. Select a 9 or 10 by 5 by 3 inch pan for the best results.

Mix the Dry Ingredients:

In a medium bowl stir together the flour baking powder and kosher salt. Blend thoroughly with a whisk to distribute the leavening evenly and aerate the mixture for a lighter cake.

Cream Butter Ricotta and Sugar:

Using a stand mixer or a good hand mixer beat the butter ricotta and granulated sugar together on medium speed for about 3 minutes. You want the mixture to look pale and fluffy which traps air for a tender crumb. Scrape down the sides often so everything combines well.

Add the Eggs:

With the mixer running add the eggs one at a time letting each fully incorporate before adding the next. This ensures the batter stays smooth and emulsified preventing any curdling.

Blend in Vanilla Orange Zest and Liqueur:

Add the pure vanilla extract the finely grated orange zest and your chosen liqueur. Mix until just combined. These ingredients add layers of flavor without overbeating the batter.

Incorporate the Dry Ingredients:

Reduce the mixer speed to low and add the dry mixture in small batches. Mix only until you see no streaks of flour remaining. Overmixing at this stage can make the cake tough so stop as soon as everything is combined.

Fill and Bake:

Pour the batter into your prepared loaf pan making sure not to fill more than three quarters full. Smooth the top with a spatula for even baking. If there’s extra batter bake it off as muffins. Bake for 45 to 60 minutes. The cake is ready when a toothpick inserted in the center comes out clean and the edges slightly pull from the pan sides.

Cool and Finish:

Let the cake cool in the pan on a rack for 10 minutes. Run a knife around the edges and turn out onto a wire rack to cool completely. Before serving dust with confectioners sugar if desired for a classic finish.

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Ricotta is my secret star in this cake. Its creamy richness keeps the loaf incredibly moist and a little bit fancy. My favorite memories are of my kids sneaking still warm slices after school—it’s that irresistible.

Storage Tips

Store the cooled cake tightly wrapped in plastic or an airtight container. It will keep at room temperature for up to three days. For longer storage refrigerate for up to a week or freeze individual slices for a quick sweet snack anytime. Always let the cake come to room temperature before serving so its texture is soft and wonderful.

Ingredient Substitutions

If you do not have amaretto you can use any orange liqueur like Cointreau or even a bit of rum for a slightly different note. Full fat ricotta is ideal but part skim will work in a pinch. Swap cake flour with all purpose flour but know that cake flour gives the most delicate texture. For a citrus twist try lemon zest instead of orange.

Serving Suggestions

This cake shines with nothing more than a dust of confectioners sugar. If you want to dress it up serve with fresh berries a dollop of whipped cream or even a light citrus glaze. It pairs beautifully with coffee or a light dessert wine making it perfect for brunches and dinner parties alike.

Cultural and Historical Context

Pound cake has a long European heritage as a classic buttery loaf often enjoyed with tea or coffee. Adding ricotta is a nod to Italian baking traditions where the creamy cheese is used in all kinds of sweets. This orange ricotta pound cake blends old world inspiration with American comfort—an adaptable treat for every table.

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When I first tried this cake I skipped zesting the orange to save time the flavor just was not the same. Never skip that zesting step for a bright burst of citrus in every bite. The extra care truly makes all the difference when you are baking something to share.

Frequently Asked Questions

→ What type of flour works best for this pound cake?

Cake flour yields a finer, delicate crumb, but all-purpose flour also works well for a slightly sturdier texture.

→ Can I substitute the amaretto?

Yes. Cointreau or Grand Marnier add a similar fragrant note; orange juice or extract may be used for an alcohol-free version.

→ How do I know when the cake is done?

Insert a toothpick into the center; it should come out clean and the cake will start pulling from the pan edges.

→ Why use ricotta cheese in the batter?

Ricotta makes the cake extra moist and gives the crumb a light, soft texture with a subtle creaminess.

→ What's the best way to serve this cake?

Enjoy plain, with a dusting of confectioners' sugar, or paired with fresh fruit for added brightness.

→ Can I make this in mini pans or a muffin tin?

Absolutely. Adjust baking time—mini cakes take less, about 35 minutes. Watch for doneness with a toothpick.