Ricotta Orange Pound Cake

LeGourmetTV's picture

Oct. 25, 2013

Moist and rich - this everything you could want from a pound cake.


Dry ingredients
Cake flour 1 1/2 Cup (24 tbs) (375 mL)
Baking powder 2 1/2 Teaspoon (12 mL)
Coarse salt 1 Teaspoon
Wet ingredients
Butter 3/4 Cup (12 tbs) , at room temperature (175 ml)
Ricotta 1 1/2 Cup (24 tbs) (375 mL)
Sugar 390 Milliliter (1½ cups (375 mL), plus 1 tablespoon)
Eggs 3 Large
Pure vanilla extract 1 Teaspoon
Zest of orange 1
Pure almond extract 1/2 Teaspoon



1. Preheat oven to 350 degree F or 180 degree C.

2. Grease a 9" x 5" x 3" loaf pan with butter and set aside.


3. In a bowl, combine flour, baking powder, and salt. Mix well.

4. In a separate bowl, cream together butter, ricotta, and sugar for 3 minutes or until light and fluffy.

5. Add eggs 1 at a time and beat after each addition.

6. Mix in the vanilla, orange zest, and almond extract until combined.

7. Gradually add the dry mixture into the wet, a little at a time and stir until just mixed.

8. Pour the batter into the prepared pan and bake for about 45-50 minutes or until a tester comes out clean and the cake is beginning to pull away from the sides of the pan.

9. Allow the cake to cool in the pan for 10 minutes then gently remove from the pan and let cool completely on a wire rack.


10. Slice when completely cooled and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 373Calories from Fat 150

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 264 mg11%

Total Carbohydrates 49 g16.3%

Dietary Fiber 2 g8%

Sugars 32 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet