Ricotta Orange Pound Cake
This pound cake was my first baking project after William was born. I could not wait to get back into the kitchen, especially since I wasn’t able to enjoy sweets while pregnant (and therefore didn’t bake much). The other day, William was fed and napping and I was feeling up to it, so I made this ricotta orange pound cake.
I’ve enjoyed a couple of slices of this cake with a morning cup of coffee, but it’s actually more of a dessert treat than a breakfast treat. It’s incredibly rich and buttery, with a delicious orange flavor. The cake would make a great dessert topped with some fresh strawberries. I’d recommend macerating the strawberries to bring out their juices, by sprinkling them with a little sugar and then letting them sit for a few hours so that they become sweet and syrupy. Or do what I’ve been doing the past few days and just grab a small slice here and there to snack on. 🙂
One year ago: Blueberry Smoothie
Ricotta Orange Pound Cake
Makes one 9 x 5-inch loaf
For the pound cake:
- 1 1/2 cups cake flour
- 2 1/2 tsp. baking powder
- 1 tsp. salt
- 3/4 cup (1 1/2 sticks) butter, room temperature
- 1 1/2 cups whole milk ricotta cheese
- 1 1/2 cups sugar
- 3 large eggs
- 1 tsp. vanilla extract
- 1 tsp. almond extract or 2 tbsp. Amaretto
- Zest of 1 orange
For the orange syrup:
- 1/3 cup freshly squeezed orange juice
- 1/3 cup sugar
- Preheat the oven to 350 degrees F. Butter bottom and sides of a 9 x 5-inch loaf pan; dust with flour, tapping out excess. Line the bottom of the pan with parchment paper.
- In a medium bowl, add the cake flour, baking powder, and salt, and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the mixer still running, beat in the eggs, one at a time. Add the vanilla, almond extract (or Amaretto), and orange zest and mix until combined.
- Add the dry ingredients, a small amount at a time, until just incorporated. Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let cool in the pan for 10 minutes before removing loaf to a wire rack. Place a sheet of parchment paper below the rack.
- While the loaf is cooling, make the orange syrup. In a small saucepan over medium heat, stir together the orange juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat.
- Use a toothpick to poke holes in the top and sides of the warm loaf. Brush the top and sides of the loaf with orange syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
This site contains affiliate links. If you make a purchase through these links, I may receive a small commission. Thank you for supporting Kristine's Kitchen!