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Ricotta Orange Pound Cake with Strawberries Recipe

Ricotta Orange Pound Cake with Strawberries

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (249)

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Average Rating:

Total Reviews: 249

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  • on April 09, 2013

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    Regarding previous reviews on baking problems. I made this cake 3 times and it came out different each time. The third try was perfect. Here are my suggestions: Make sure it's a 9 by 5 size pan. Not all pans are created equal. It should hold approx. 6 cups of water. and mine is an old aluminum one. Most importantly , not like most cakes, don't overbeat the eggs and batter. If you notice Giada is not using a KitchenAid mixer and she states mix until incorporated. And yes the batter, initially, looks curdled until the flour is added.This isn't a high rising cake either. It rose to the top in a very flat way. Loved it. Perfectly level. Hope this helps!

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  • on April 07, 2013

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    My friends loved it!!

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  • on March 23, 2013

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    I made this the other night and was so moist and super delicious! My husband loved it and now he's asking for a chocolate version... Can anyone offer help? My first thought was I need cocoa powder...

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  • on March 21, 2013

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    Wow this is now my favorite ricotta pound cake. I have another recipe I was using but the orange zest and Amaretto make this just delicious all the more! There is nothing to change here. Make it just as its written and everyone will be raving and eating it all up! I love the moisture and fine crumb. Two thumbs up!

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  • on March 10, 2013

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    This cake came out great! I did not have ricotta or Amaretto, so I substituted with cottage cheese and dark rum - it came out so moist and delicious! I'm making another loaf today.

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  • on March 06, 2013

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    I chose this cake bc I had a little bit of ricotta to use up. I didn't have the spillover like some others complained about, but the middle did take a bit longer to set and bake, I needed 55 mins. As it sat and cooled for 10 mins in pan as Giada said to do, the center sunk in. I see she didn't show any pictures of her own cake, so maybe this is normal? I didn't like the way it looked bc of that, and when I flipped it over and out onto a rack to cool further, I kept it upside down b/c it looked better than rightside up! Then I sprinkled powdered sugar as she said. The cake is moist and tasty, but unless I have ricotta to use up, I wouldn't go out of my way to make this again.

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  • on February 12, 2013

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    I made this for my sister-in-law's surprise birthday party. It was a huge hit. I followed the ingredients to the letter and had no problem whatsoever. I am not sure why folks are having problems unless they are making substitutions. If you follow GIADA'S DIRECTIONS, YOU WILL NOT HAVE ANY PROBLEMS. I did however, use 2 round 8" pans. I put the strawberries in between the two cakes and covered it with a chocolate ganache. There was not ONE piece left! Thanks Giada! None of your recipes have ever let me down.

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  • on January 02, 2013

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    Giada is my cooking model. I love watching her shows and her directions/recipes are always precise and considerate as she outlines her measurement in cups, sticks specifically which really help. I have made many of her recipes and they all turned out excellent. I cant' wait to make this cake this weekend.
    I love you Giada!!!

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  • on December 29, 2012

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    Great flavor and very moist. I added 1 cup of recotta and 1/2 cup of sour creme. Also, didn't have Amareto, so I substituted it with Grand Marnier. Instead of full teaspn f vanilla, I added 1/2 teaspn of vanilla and 1/2teaspn of almond extract. Also squeezed 1/2 orange juice. Turned out delish!

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  • on December 27, 2012

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    It is the best pound cake that I ever made and the flavor is spectacular

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