Ricotta Orange Pound Cake with Strawberries

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I followed the recipe exactly as directed a

and I think the whole milk ricotta made the

difference. This recipe is now a staple in

my kitchen. It is so moist and tasty. The

orange made it even more special.


Thank you for sharing.


Donna

Boise, Idaho

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Pound cakes are usually so dense, but this one is light and fluffy. I did make a few changes. First, I baked my cake in an angel food pan, so no worries about spills. Secondly, I left out the amaretto in favor of pure lemon extract. I also used lemon zest instead of orange. I topped all off with a light lemon glaze.
I took it to work and it was gone before lunch! Great cake ! I will definitely make it again.

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Now I know why Giada used a cookie sheet under her loaf pan when she baked this cake. I followed her recipe to the T. Nothing more, nothing less,. My cake bubbled over and dripped all over the bottom of my oven.....I had my timer set for 47 minutes and at 45 minutes when the cake bubbled over I took it out and it was not done in the middle, it was still cake batter. The outside crust was done but that is it. I recommend putting this cake in a large loaf pan or a bundt pan with a cookie sheet underneath. As far as baking time, you will have to wing it.

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No sure why anyone had problem. This cake was great!! I followed the recipe the only problem was it took a liitle longer to bake than the recipe called for. I used frozen blackberries with a little sugar and lemon. It was amazing!! I will make this again for sure.

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"Today made these family and they love them..., is the firts time that I use in a ricotta in a cake, the flavor is diferent and delicios, the combination with de strawberry sauce is excellent"

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I substituted eggs for egg whites, Whole Milk for Fatfree Milk, Flour for Whole wheat flour,Butter for I cant believe its not butter, Whole Ricotta for skim,Sugar for Splenda and Ameretto for almond extract.. I made this last night and let me tell you it was soooooo good.... I made a loaf and little cupcakes..Everyone ate them...All I got was alittle sliver..I have been requested to make this for the holidays... The substitutions did not take away from the flavor at all..It was so tasty and moist and the best part was it was not bad for us....

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It seems to me that there are wide differences of opinion about this recipe. Either people loved it or had terrible problems with it. I would be interested in hearing Giada's comments and explanations which would be helpful to those who had a problem. Also helpful for those of us who haven't tried it yet, but are a little afraid to in light of the problems.

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My son isn't a big fan of cake, but he absolutely loved this cake. My family loved this cake so much that they preferred it without the fruit. Definitely a hit and will be making this again.

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This cake was delicious and moist and very easy to make. The cake did take longer to bake than stated on the recipe, and it could have used a slightly deeper pan as it started to flow over the edge a bit. However, the taste was wonderful!

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This cake came out great for me, and the family loved it. It was very dense, however, which is not a negative. I served it with strawberries and drained mandarin oranges.

After reading some of the reviews, I wonder if some of the issues might be caused by using skim or part-skim ricotta cheese instead of the whole-milk called for?

Some supermarkets carry more of the part-skim, so you have to check the label. Part-skim, to me, is more watery than the whole milk.

In any case, draining the ricotta is always a good idea, unless a shop near you carries impastata, a drier ricotta that's used in cannoli.