Ricotta Orange Pound Cake with Strawberries

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This cake is fantastic! I have never made a pound cake this moist before. If you didn't bake a moist cake with this recipe, you did something wrong. LOVE THE CAKE GIADA!!!! A+

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It drives me a little crazy when people admit to changing a recipe and then give it a bad review. Especially when Baking, since the chemistry of the ingredients and the heat applied have to be just right. I recommend anyone who had a bad result to go back to the original version and try it her way, because this is a fantastic pound cake! The flavors are subtle and delicious together, the cake is moist and carries the fruit topping beautifully. The key to not having a wet center is to check with a toothpick. The top will be browned by 40 minutes in, but it won't burn over the next 10 or 15 minutes of finishing. Cooling time will also finish the proper setting of the cake, so don't be impatient.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This cake is so easy to make that it can be made a hour before company comes. It is moist and has the greatest flavor ever.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This cake had good flavors but it was too dry. I would prefer a much moister pound cake. I'm not sure if it's because I used low-fat ricotta or what, but I think it needed to be soaked in the strawberry juice in order to make you really want to eat it. I made it in a 9" round pan but was really careful not to overbake.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a great cake, but there is too much cake batter for a loaf pan. I used a bundt pan, and changed it so that it baked at 325 for almost an hour. Came out terrific.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've made this a few times, and never had any problems. It's perfectly moist and delicious. I substitute lemon zest for the orange, because although I love orange, my husband does not. I reduce the temperature to 325 and bake it for about 75 minutes, because my oven had a tendency to brown things on both the top and bottom while leaving them raw in the center. It works perfectly this way, and i've never had any problem with it rising too much above the pan. Also, I sliced some strawberries and mixed them into the batter and made muffins, delicious!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was really excited to make this. it smelled so good and i thought it was going to taste really good. The texture to me was off and wasnt at all like a traditional pound cake, It was a waste of me time to make this. very unhappy with the end product.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I followed the recipe exactly using the recommended size loaf pan -- it bubbled over and made a mess of my oven. The cake also required baking for an hour+. I put the cake on a higher rack in the oven and lowered the temperature to 325 for the additional time needed - as suggested in other reviews. It is the best tasting, most flavorful and moist pound cake recipe I've ever had. Next time I will use a bundt pan or oversized loaf pan - and I'm sure it will turn out perfectly.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

i've made this cake several times and i love it. it's super moist and keeps well for days, but make sure you use the right pan for this cake. the first time i made it, i used a glass loaf pan (giada doesn't get specific about the pan and it boiled over. i don't know if the glass types are a little undersized or what, but the next time i used a metal pan and had no problem. i do think you need to bake it a little longer than she says to get it cooked all the way through. it's delicious.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

before making this cake i read the reviews and took the advice
of several ladies. First I cooked it on 325 degrees and at
40 minutes I checked it. Mine was done at 40 minutes with
a nice brown color around the edges. I also placed in
higher in the oven than normal. I also bought the part-skim
ricotta as someone recommended. I strained it but there
was very little liquid. I had some fresh strawberries
on hand and used that instead of the powdered sugar.
I served it also with whipped cream on top. My husband
and I could not quit raving about the taste. It is wonderful.
I will definitely make this again. Oh i almost forgot. I also
cooked mine in a bundt pan and will definitely do it this
way again.