Ricotta Orange Pound Cake with Strawberries

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I made this to bring to a book club meeting. It was wonderful and everyone loved it. The fresh orange taste is refreshing . The only changes I made were to add a glaze made with fresh squeezed orange juice and confectioner's sugar and to serve with chocolate covered strawberries. I am sure it would have been delicious with sliced strawberiies but I did it for presentation.

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Absolutely FABULOUS! Easy to make, bake and most of all, everyone loves it! This is a keeper for me to make for many more special occasions. I had to give this recipe out to everyone! And, unlike the review below me, the batter is NOT too much! Think outside the box and bake it in a 9-inch round springform pan and life will be GRAND!!!

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This recipe is totally delicious. One of the best I've ever had. But, ALL the people that said the batter was too much is right. I've tried it 3 times exactly as she has published, and all three times there was WAY too much. The first time, of course, it spilled all over my brand new oven, and I've never been able to completely clean it out. Tastes great, but I would never cook it in my home again.

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Delicious! After reading the reviews about the batter overflowing I simply just made two separate loaves, I was surprised that it didn't really rise that much so I have no clue how other recipes overflowed. Cake was very moist, to the point that people didn't think I cooked it long enough....but I believe those people were only used to eating frozen Sara Lee poundcake and don't know fresh baked goods! I didn't think the strawberries needed extra sugar. Overall great cake and I will definitely make it again!

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Wish I had read the reviews first but I was in a hurry to get baking today. Yes, it's way too much batter for a loaf pan and now that it has overflowed and burned all over the bottom of the oven, I hope the cake tastes way better than my house smells. By the way, left out the liquor and added a bit of orange flavoring for more fresh punch.

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Made it, every guest loved it and gave them recipe.

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Just made this cake and it was fantastic, very moist and delicious. Make sure you use all the ingredients specified in the recipe. I think the reason for the negative reviews, it that they are not using cake flour, the right size loaf pan, etc. This is my go to pound cake recipe. Thank you Giada.

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I was a little worried when I read some of the negative reviews, but the batter seemed fine so I went ahead. It came out great. I did not have oranges and Amaretto liquor, so I left out the zest and used Triple Sec for the liquor. I also added 1/2 teaspoon almond extract. I did not do the berries either.I used my bundt pan because I agree with other reviews that the batter looked like it would be too much for a loaf pan. It is a very yummy, moist cake and will be one of my go to recipes and a great cake to make to impress guests!

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Turned out perfectly! Really freakin' tasty!

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I don't usually see too many responses to reviews on food networks website, but I have a few. Just remember, I'm not being mean, just voicing my opinion... First of all, I agree that the users that had overflow must have either used AP flour or an 8x4in loaf pan instead of a 9x5in. Secondly, Giada did not ruin your Christmas, not making the recipe ahead of time did (and believe me, I've done it many, many times myself! OH, and I love this cake, if you don't like alcohol in your desserts like me, using almond extract works great. I just suggest reducing the amount to 1 tbsp since it's a more concentrated almond flavor.