Ricotta Orange Pound Cake with Strawberries

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I loved this pound cake as did everyone at work. Usually not a big fan of fruity kind of cakes but this was AMAZING. Highly recommend it.

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I made this dessert for a dinner party with my girlfriends. It was SUCH a hit, they were all asking me to send them the recipe the next day. They all took left overs home to their significant others, who also enjoyed! I will 100% make this again and again!!! Thanks Giada!!

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I made this first using lemon zest instead of orange, skipped the Amaretto and baked it at 350F for 45 minutes. The cake was out of this world.

I made this last evening with orange zest, a little bit of orange essence and again, no amaretto. I've been baking for 25 years. My husband says these two are the best cakes I have made... EVER!

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flavor is great. I substitute Grand Marnier for amaretto. However I still need to tweak cooking time as sometimes the middle does not cook all the way through.

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Cover the strawberries & sugar and refrigerate a couple of hours or at least while you bake the cake.

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Very easy and very good. Next time, I will use more orange zest.

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All of my friends rave when I make this cake! Instead of Amaretto, I double the vanilla and use an equal amount of Almond extract. Perfection! It's delicious and even the kids go nuts for it - I serve it with homemade vanilla whipped cream and strawberries and it's been a hit every single time! Giada rocks!

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I just made this and despite a little minor mishap with accidentally throwing 1/2 the eggshell in the batter (I fished it out, but will forewarn tasters in case this was really tasty and super easy. I made it in a bundt pan for presentation and will feature this yummy, light cake at my first book club meeting!

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I RARELY bake. But this sounded too good to pass up. I baked it in my bundt pan which was perfect. Followed directions as indicated. Super moist and delicious! Not too sweet. Giada, you rock and so do your recipes.

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This a go-to-recipe for me. It was perfect the first time I made it and I have probably made it a dozen times since. I am often asked to bring it to functions, everyone loves it. If any of you have spilled batter out of the loaf pan, then you are using the wrong sized pan. I usually cook for 50 mins, just until it starts cracking on top. Go Giada!