Ricotta Orange Pound Cake with Strawberries

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After readings the reviews, I was certain I would have either overflow problems or bake time issues, even though I am a pretty experienced baker. To my surprise, I had neither. I followed the recipe to a "T" and used the proper sized loaf pan (9x5x3. I agree with one of the other reviewers that some people might be making the mistake of using part-skim ricotta rather than whole milk ricotta. Part-skim ricotta has much more liquid to it and could be causing both problems (overflow and extended bake time with top burning/undercooked center. My cake took 50-55 minutes at 350 degrees. Unbelievable texture and taste. Very moist. I did butter AND flour the pan to make removal easier. Please do not be scared off by the baking issues mentioned in some of the reviews. You would be missing out on an awesome pound cake that most certainly deserves 5 stars!

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I am jumping the gun a bit as I haven't eaten the cake yet (It will go into the freezer for a holiday party later but it smells wonderful, has a great texture and I know it tastes delicious from sampling the tiny bits left on the bottom of the bundt pan I baked it in (instead of a loaf pan.
I baked it exactly 45 minutes and it came out perfectly. I used regular white flour instead of cake flour, 3 T of Cointreau in place of the 2 T. Amaretto and added some lemon zest. I plan to serve it with blueberries and mandarin oranges slices marinated in orange juice and a little sugar.
I've been making pound cakes for holiday gifts for weeks and this recipe will definitely be kept for next year.

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What I love so much about this cake is that you can make modifications if you want to. I substituted the almond liquor for real lemon extract, and I used lemon zest. I also used a bundt cake pan, and added more cooking time to adjust because of the pan I used. I did not have the overflow problems that some had becuase I swapped out and used a different pan. This cake was eaten warm, with the strawberries. Very good cake.

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You defiantly have to lower the temperature! It was too hot at first but luckily I was able to save it and it turned out VERY well. Everybody at the dinner I made his for was really impressed.

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i dropped my temp to 340 and cooked for about 1hr 20min after the first disasterous attempt at 350 and 45min. i did substitute vanilla bean for extract and it was phenomenal. easily versatile with lemon zest or orange zest. have done both ways and was VERY happy both times. this is a definite repeat for my italian/sicilian family!

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I didn't read any comments & reviews before I started to bake. So, I had same problems with other reviews. It took longer than 50 mins. and the batter overflows...but still taste good!

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This recipe is great! The only thing I would change is to flour the pan before pouring in the batter. Depending on your oven, the baking time may be a little longer than stated in the recipe.

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I did the recipe exactly as stated, but it just made too much batter for the pan allotted. either need to reduce recipe or use larger pan or make one loaf and a few muffins. mine overflowed the entire cooking process. Luckily I put a cookie sheet underneath. so instead of taking 45 minutes to cook mine took 1 hour 20 minutes. the top was too done by that time, but my middle keep being runny. but everyone I served it too absolutely loved it. They are still raving about it every time I see them.

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Everyone loved this recipe when I made it for dessert. It took longer than stated, about an hour but was excellent

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I agree with alot of you that it definitely took extra time to bake. I have been baking a long and I followed the recipe but when I check the cake after 50 minutes, it was still wet on the inside. I had to cover the top with foil because the top was geting very brown. But once it did bake, it was very good. I always enjoy Giada's recipes but I think she needs to increase the baking time on this recipe.