Ricotta Orange Pound Cake with Strawberries Recipe

This Ricotta Orange Pound Cake with Strawberries recipe is a moist and creamy recipe, which is made with whole milk ricotta and fresh orange zest. It’s a sophisticated pound cake, ready in about 2 hours (including cooling).

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Ricotta Orange Pound Cake with Strawberries Ingredients

A fresh, vibrant combination for a sophisticated pound cake.

• 1 1/2 cups cake flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3/4 cup (1 1/2 sticks) butter, room temperature, plus more for the pan
• 1 1/2 cups whole milk ricotta cheese
• 1 1/2 cups sugar, plus 1 tablespoon
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 orange, zested
• 2 tablespoons Amaretto
• Powdered sugar, for dusting
• 1 pint strawberries, hulled and quartered

How To Make Ricotta Orange Pound Cake with Strawberries

A step-by-step guide to this incredibly moist and flavorful cake.

1. Prep the Oven and Pan: Preheat the oven to 350°F. Generously grease a 9×5-inch loaf pan with butter.
2. Combine Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt.
3. Make the Cake Batter: In a large bowl using an electric mixer, cream together the softened butter, ricotta cheese, and 1 1/2 cups of sugar on medium-high speed until light and fluffy, about 3 minutes.
4. Add Eggs and Flavor: With the mixer still running, add the eggs one at a time, mixing well after each addition. Beat in the vanilla, orange zest, and Amaretto until just combined.
5. Combine and Bake: Reduce the mixer speed to low and add the dry ingredients to the wet ingredients in a few additions, mixing only until just incorporated. Be careful not to overmix.
6. Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 to 50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
7. Cool the Cake: Let the cake cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
8. Prepare Strawberries and Serve: While the cake cools, place the quartered strawberries in a small bowl and toss with the remaining 1 tablespoon of sugar. Let them sit at room temperature to macerate and release their natural juices.
9. Serve: Once the cake is fully cooled, dust the top with powdered sugar. Serve slices of the cake with a spoonful of the juicy strawberries over the top.

Recipe Tips

• What’s the best ricotta to use? You must use whole-milk ricotta cheese. This is the key to the cake’s moist, rich, and creamy texture. Skim or part-skim ricotta has too much water and will make the cake’s texture grainy or wet.
• Why do I have to use cake flour? Cake flour is milled to be much finer and has less protein than all-purpose flour. This creates a much softer, more tender, and delicate crumb, which is perfect for this rich cake.
• How do I keep my pound cake from being dense? There are two keys: 1) Use room-temperature ingredients (butter, ricotta, eggs), which helps them trap air, and 2) Do not overmix the batter once you add the flour. Mix on low speed only until the flour disappears.
• What does “macerate” the strawberries mean? This is a simple technique where you toss the fruit (strawberries) with a little sugar. The sugar draws the natural moisture out of the fruit, creating a delicious, fresh strawberry syrup.

What To Serve With Ricotta Orange Pound Cake

This cake is perfectly paired with its strawberry topping, but it also goes well with:

• A dollop of fresh whipped cream or mascarpone
• A hot cup of tea (like Earl Grey) or coffee
• A small glass of Amaretto or other dessert liqueur

How To Store Ricotta Orange Pound Cake

• Refrigerate: Because this cake contains a large amount of dairy (ricotta), it must be stored in the refrigerator. Wrap it tightly in plastic wrap or place it in an airtight container. It will last for up to 5 days.
• Serve: This cake tastes fantastic cold, but it’s even better if you let a slice sit at room temperature for 20-30 minutes before serving.
• Freeze: This cake freezes very well. Wrap the unsliced, cooled loaf (without strawberries or powdered sugar) in plastic wrap, then in foil, and freeze for up to 3 months. Thaw in the refrigerator.

Ricotta Orange Pound Cake Nutrition Facts

(Per serving, assuming 12 slices)

• Calories: ~360 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 100mg
• Sodium: 310mg
• Total Carbohydrate: 42g
• Dietary Fiber: 1g
• Sugars: 27g
• Protein: 7g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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