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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 31-40 of 59

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  • on June 06, 2011

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    READ READ READ BEFORE ATTEMPTING!!!!
    I feel bad because I made this recipe last night and I wish I had read all the comments that I am reading now. COOK FOR ADDITIONAL 15 TO 25 MINUTES depending on your oven. If you know your oven is hotter than usual bake at a little lower temp. (remember when you set the oven at 350 it fluctuate up and down to keep an average of 350. While the outside and edges were nice and crispy, the middle part was COMPLETELY uncooked at 45 minutes (in fact it was so runny that it would have spilled all over had I transferred it to a cooling rack like others did. The cake tastes good, therefore couldn't completely trash it with one star, but I could understand the frustration others had to go through.

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  • on April 28, 2011

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    This was so delicious. I was so upset because I thought I lost this recipe. Love it

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  • on April 23, 2011

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    Best cake ever! My husband loved it and has asked me to make it several times already. There goes his diet!

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  • on April 16, 2011

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    This recipe was DELISH. I decided to make it as a go-to Christmas party gift this year. It is imperative that you use cake flour... A lesson I learned with my first test run. It's moist, flavorful and a definite crowd pleaser. Take the time to zest the orange by hand (with a paring knife. I found that slightly larger orange zest pieces gave it a nice kick.

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  • on April 02, 2011

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    the pound cake was excellent, however I should have used better sense, I could see there was way to much batter in the pan, so it ran all over in my oven. Why do you think this happened?? I certainly would think this recipe was made enough times that you would have put it in a larger bread pan or not used all the batter which does not make any sense..

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  • on March 27, 2011

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    Very good, no other topping needed! Did need to cook it a little longer, just covered with foil (loosely so it wouldn't burn...but was a hit!

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  • on March 12, 2011

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    This cake is fabulous. Very easy to make and delicious, although it did take longer than 45 minutes in my oven so make sure you check yours before removing it from the oven after 45 minutes. I think this would also be good with lime or lemon rind for a variation of flavor but I would definitely make it with orange rind again. Seems like a perfect, light cake for Spring!

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  • on February 23, 2011

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    2 times we tried to make this cake. Both a major flop.
    Definitly needs to cook additional time 15 minutes extra.
    ends that cooked were great. Needs more time. will work-up
    the strenght to try again at later date.

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  • on February 22, 2011

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    Was a little nervous to make this after reading some of the reviews, but I made it as per recipe instructions and it was so moist with a perfect orange flavor. My husband really loved it. Giada doesn't disappoint; it's a keeper.

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  • on February 13, 2011

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    Just the name of the cake tempted me to make it....Ive made it 3 times now and everyone loves it....I made this poundcake for christmas eve dinner and everyone told me it was there favorite dessert! One time i added coconut to the recipe just to try something different and because i love coconut and it turned out great as well
    Thanks Giada!!!!!

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