Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Ricotta Orange Pound Cake
Total:
1 hr 15 min
Prep:
30 min
Cook:
45 min
Yield:
6-8 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
30 min
Cook:
45 min
Yield:
6-8 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with butter. In a medium bowl, combine the flour, baking powder and salt. Stir to blend.

Using a mixer, cream the butter, ricotta and granulated sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest and amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated.

Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 45 to 50 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. To wrap, return to the pan and dust with confectioners' sugar.

Photograph by Gemma Comas

More from:

Holiday Gift Guide

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Orange Pound Cake

Recipe courtesy of Ina Garten

Lemon Pound Cake

Recipe courtesy of Gale Gand

Cinnamon Sugar Pound Cake

Recipe courtesy of Damaris Phillips

Chocolate Pound Cake

Recipe courtesy of Trisha Yearwood

Lemon and Raspberry Pound Cake

Recipe courtesy of Ree Drummond

Orange Olive Oil Cake

Recipe courtesy of Melissa d'Arabian

Ricotta Gnocchi

Recipe courtesy of Geoffrey Zakarian

Homemade Ricotta

Recipe courtesy of Ina Garten

Orange Marmalade

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories