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Ricotta Orange Pound Cake with Strawberries Recipe

Ricotta Orange Pound Cake with Strawberries

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (249)

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Average Rating:

Total Reviews: 249

Showing 51-60 of 249

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  • on March 26, 2011

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    I followed the recipe exactly and the cake batter bubbled over into my oven...burning batter smell alerted me to the problem. I took cake out of the oven and scooped out roughly 1 cup of batter then returned the cake to oven. Hopefully this will work...smells good anyway.

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  • on February 22, 2011

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    Very, very moist and delicious pound cake. Just wondering if I made it ahead and put it in the freezer how it would be once defrosted? Has anyone tried that?

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  • on February 11, 2011

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    This is an excellent recipe - have made it twice following the instructions - have had no problems. Comes out beautifully. Husband says it's the best he's ever tasted.

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  • on February 03, 2011

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    To the reviewers who's cake spilled over...If you used all purpose flour and added the baking soda that might have been the reason for overflow. Cake flour doesn't have baking soda in it. Just a thought.

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  • on January 23, 2011

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    I followed the recipe just as it was written, except that I used almond extrat rather than amaretto. This is a delicious cake with a wonderful texture. I topped it with strawberries and some fresh whipped cream. Everyone loved it. I was hesitant to try this cake becuase of some of the reviews, but I am very glad I did! The cake will take a minimum of 45 minutes to cook, keep cooking it until a toothpick comes out clean and you will be all set. If it starts to get too dark on top cover lightly with foil.

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  • on January 10, 2011

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    Very nice Recipe. it came out perfect. i put in for 55 minutes at 350.

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  • on January 03, 2011

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    Not sure what went wrong. What a smoky mess when the batter spilled over the loaf pan. What stayed in the pan never cooked right and we had to throw the whole thing out. Should I have used a tube pan instead???

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  • on December 29, 2010

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    I made this dish recently and it was a big hit. I had to cook 15 minutes longer, for a total of 65 minutes. The cake was moist and yummy with a great orange flavor. I loved the strawberries on top.

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  • on December 28, 2010

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    I had great success with this recipe!! The only thing I did not make was the strawberry sauce. It was not mentioned in the magazine article. I will try it next time though.I made the cake twice over the Christmas holiday and my family LOVED it! I even bought the loaf pan at Target to bake it in. It was perfect!! Thank you for sharing a wonderful recipe which I plan to use every year. I'm not even a pro at baking cakes, however I found it simple to make and this recipe was perfect! Beautiful cake... Thanks Giada!!!!

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  • on December 24, 2010

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    GIADA RUINED CHRISTMAS!! I just threw out this uncooked, ridiculous mess about 4-hours before I was supposed to bring it to grandpa's house for Christmas Eve Dessert. It just kept spilling over and NEVER getting done in the middle. I followed the recipe to a T, including the 9x5x3 pan AND the room-temp ingredients. I'm so bummed but I just had to share this experience. Sounds similar to another reviewer a few comments ago. I'm running out to find a dessert to make now, but PLEASE do yourself a favor - try this recipe once before you make it for the actual time you need it. I promise I did everything as instructed and what a NIGHTMARE!!

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