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Ricotta Orange Poundcake


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  • 1 1/2 sticks unsalted butter at room temperature
  • 1 1/2 cups cake flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 1/2 cups whole milk ricotta cheese
  • 1 1/2 cups plus 1 T granulated sugar
  • 3 large eggs
  • 1 tsp. vanilla
  • 1 orange, zested
  • 2 T Amaretto



Step 1

Preheat the oven to 350. Grease a 9x5x3-inch loaf pan.

In a medium bowl combine the flour, baking powder and salt. Stir to blend.

Using a mixer, cream the butter and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest and amaretto until combined. Add the dry ingredients, a small amount at a time, mixing until just incorporated.

Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 45-50 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. Dust with confectioners' sugar.


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