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Ricotta Orange Pound Cake Recipe

Ricotta Orange Pound Cake

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (59)

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Average Rating:

Total Reviews: 59

Showing 21-30 of 59

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  • on December 15, 2011

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    I've made a few times and like it the best in four small loaf pans; reduce butter by 2 tbl; 2 tbl of fresh OJ instead of the Amaretto; added about 1 cup of dried cranberries. It's very important to use room temp ingredients.

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  • on December 09, 2011

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    This cake is awesome!! It was a hit at my Thanksgiving dinner. I will be making it again for Xmas!! Follow the recipe exactly and you will not be disappointed!

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  • on December 06, 2011

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    This does taste good, but something is wrong with the recipe. I carefully followed all directions. I tested for doneness. The cakes had brown dips in the tops (and I did not open the oven before cakes were done. The cakes are too ugly to give as gifts and too rich for two of us to eat by ourselves. I consider this a waste of my time and money. I enjoy most FN recipes, but not this one.

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  • on November 13, 2011

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    Ok...Here it is plain and simple..I read all the reviews before making this today and I was a little skeptical about how it would come out. However, if you follow the recipe you WILL NOT be disappointed. All it takes is simply following the recipe exactly and you will succeed. I did have to add 10 minutes to the cooking time. But that is true with any recipe because of the differences in our ovens. Not sure what the reviewers were doing to need to add 25 minutes, but it's not this recipe. SO, don't let these other reviewers put you off. This is a recipe to die for (as are most of Giada's recipes and is so awesome. The ricotta makes it so moist and decadent...you will not be disappointed. So, fear not....Bake this cake and ENJOY!

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  • on September 15, 2011

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    Loved it

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  • on September 12, 2011

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    I definitely agree with other reviews that this needs a LOT MORE extra baking time in the oven. When I followed the recipe exactly, the center of the cake was uncooked and completely collapsed. I quickly put it back into the oven and cooked it an additional 20-25 mins, checking every 5 mins to see if it was done. Finally it was baked but the texture was very dense and slightly uncooked in the center. Something is way off in this recipe. The taste was OK but the heavy texture ruined everything. I'm going to try other (hopefully better recipes.

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  • on September 10, 2011

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    I made this using 3 small loaf pans instead of 1 big loaf pan. They came out perfect. I ended up making 12 loaves and handed them out as gifts. I received emails and phone calls from everyone telling me that I have to make this again. Everyone loved it.

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  • on August 13, 2011

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    This cake is amazing. I made it the first time in mini-pans and gave them as gifts to co-workers. I was surprised at the number of compliments I received as everyone loved this cake. I get requests to make it again and again.

    As far as the cooking time, I think it heavily depends on the cake pan size and material. I do the "toothpick" test, and I have never had a problem with undercooking.

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  • on June 30, 2011

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    I made this cake using lemon zest and Limoncello, and used a bundt pan to avoid spillage. The cake came out perfect, tastes amazing, and will be a favorite recipe from now on. Grazie Giada!

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  • on June 17, 2011

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    This cake has a wonderful taste - the orange zest really gives an excellent flavor.
    I do not care for the texture of the finished cake - it is certainly moist but, when cut, it has the look of not being completely cooked. Perhaps the ricotta produces a "heavier" texture. Also, both times I made it, it did not have the nice rise in the middle, which did not give a nice appearance for a pound cake.
    Nevertheless, this is a keeper and I will make it again. Perhaps try a little less ricotta and use a smaller pan to see if I can get more "rise".

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