Ricotta Orange Pound Cake with Strawberries Recipe

This Ricotta Orange Pound Cake with Strawberries Recipe is a moist and zesty recipe, which features creamy ricotta cheese and fresh orange zest. It’s an elegant afternoon tea treat, ready in about 1 hour and 45 minutes (including cooling time).

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Ricotta Orange Pound Cake with Strawberries Recipe Ingredients

The 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 to grease pan)
• 1 1/2 cups whole milk ricotta cheese
• 1 1/2 cups sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 orange, zested
• 2 tablespoons Amaretto (almond liqueur)

The Topping

• Powdered sugar, for dusting
• 1 pint strawberries, hulled and quartered (or 3 oranges, cut into supremes)
• 1 tablespoon sugar (for macerating fruit)

How To Make Ricotta Orange Pound Cake with Strawberries Recipe

1. Preheat and Prep: Preheat the oven to 350 degrees F (175°C). Generously grease a 9 by 5 by 3-inch loaf pan with butter.
2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and kosher salt. Stir to combine and aerate the flour.
3. Cream the Base: Using an electric mixer, cream together the room temperature butter, ricotta cheese, and 1 1/2 cups sugar until light and fluffy, about 3 minutes. This step incorporates air for a lighter crumb.
4. Add Eggs and Flavor: With the machine running, add the eggs 1 at a time, mixing well after each addition. Add the vanilla extract, fresh orange zest, and Amaretto until combined.
5. Combine: Reduce the mixer speed to low. Add the dry ingredients a small amount at a time, mixing just until incorporated. Do not overmix, or the cake will be tough.
6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 to 50 minutes. The cake is done when a toothpick inserted into the center comes out clean and the cake begins to pull away from the sides of the pan.
7. Cool: Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely. Once cool, use a mesh sieve to dust the top generously with powdered sugar.
8. Prepare the Fruit: Meanwhile, place the quartered strawberries (or orange segments) in a small bowl with the remaining 1 tablespoon of sugar. Stir and let sit until the juices have released and pooled around the fruit (macerating).
9. Serve: Slice the cake and serve with a spoonful of the macerated strawberries and their juices poured over the top.

Recipe Tips

• Why Ricotta? Ricotta cheese adds moisture and fat without the heaviness of cream cheese. It creates a uniquely tender, almost creamy crumb that stays moist for days.
• Cake Flour is Key: Do not substitute all-purpose flour directly. Cake flour has less protein, which ensures the pound cake is tender rather than bready. If you don’t have it, remove 2 tablespoons of all-purpose flour from 1 cup and replace it with cornstarch.
• Macerating Fruit: Adding sugar to the strawberries draws out the moisture through osmosis, creating a natural, sweet syrup that acts as a sauce for the cake.
• Room Temperature Ingredients: Ensure your butter, eggs, and ricotta are all at room temperature. If they are cold, the batter will curdle and not rise properly.
• Amaretto Substitute: If you prefer not to use alcohol, you can substitute the Amaretto with 1 teaspoon of almond extract or simply omit it for a pure citrus flavor.

What To Serve With Ricotta Orange Pound Cake with Strawberries Recipe

This cake is perfect for brunch or dessert.

• Whipped Cream: Freshly whipped cream complements the berries.
• Hot Tea: Earl Grey or English Breakfast.
• Espresso: The orange and coffee flavors pair well.
• Yogurt: Serve a slice with Greek yogurt for breakfast.

How To Store Ricotta Orange Pound Cake with Strawberries Recipe

• Refrigerate: Because of the ricotta and fresh fruit topping, store the cake in an airtight container in the refrigerator for up to 4 days.
• Room Temperature: The cake (without fruit) can sit out for 2 days in a cool kitchen, covered tightly.
• Freeze: Wrap individual slices of the cake (without fruit/powdered sugar) in plastic wrap and foil. Freeze for up to 3 months.

Ricotta Orange Pound Cake with Strawberries Recipe Nutrition Facts

• Calories: 420
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 350mg
• Total Carbohydrates: 52g
• Dietary Fiber: 1g
• Sugar: 35g
• Protein: 8g

Nutrition information is estimated per slice (based on 10 slices).

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