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Ricotta-Orange Pound Cake


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  • 1 1/2 sticks unsalted butter, at room temperature, plus more for greasing
  • 1 1/2 cups cake flour
  • 2 1/2 TSP baking powder
  • 1 TSP kosher salt
  • 1 1/2 cups fresh ricotta cheese
  • 1 1/2 cups plus 2 TBSP granulated sugar
  • 3 large eggs
  • 1 TBSP Gran Marinier
  • 1/2 TSP pure almond extract
  • 1 TSP vanilla extract
  • 1 TSP finely grated orange zest
  • Orange marmalade (optional)
  • Canned orange slices (optional)


Servings 8


Step 1

1. Preheat the oven to 350 degrees. Butter a deep 9-inch round cake pan. In a bowl, whisk the cake flour, baking powder and salt. In another bowl, beat the ricotta, 1 1/2 sticks of butter and 1 1/2 cups of sugar at medium-high speed until smooth Beat in the eggs one at at time until just incorporated, then beat in the Grand Marinier, almond extract, vanilla and orange zest. Beat in the dry ingredients in 3 batches just until incorporated.

2. Scrape the batter into the prepared pan and bake for 50 minutes, until a toothpick inserted in the center comes out with a few crumbs. Transfer to rack to cool for 20 minutes: unfold and let cool completely.

3. Make a compote with canned orange slices and orange marmalade by heating on the stove. Serve cake with compote and a dollop of whipped cream

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