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Ricotta Orange Pound Cake

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  • Ricotta Orange Pound Cake

    Ricotta Orange Pound Cake

    1 1/2 c cake flour
    2 1/2 tsp baking powder
    1 tsp kosher salt
    3/4 c (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
    1 1/2 c whole milk ricotta cheese
    1 1/2 c sugar, plus 1 tablespoon
    3 large eggs
    1 tsp vanilla extract
    1 orange, zested
    3 T orange juice
    Fresh fruit

    Preheat the oven to 350 degrees F. Grease a 9x5x3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine. Using an electric mixer, cream together the butter, ricotta, and 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 orange juice until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Serve with fresh fruit.

    Source: Bethany, master baker, from (original source Giada De Laurentiis)