Ricotta Orange Pound Cake

Between Andrew and I, we go through a lot of oranges around here. From throwing them into lunch boxes, squeezing fresh juice in the morning and throwing zest into baked goods we always have a big bag of oranges ready. My favorite oranges are Indian River Oranges.  I tried them for the first time when I was about ten years old. My family was vacationing in Florida and the concierge at our hotel recommended that we stop at by a local orange grove. They had samples of Indian River Oranges out for everyone to try. They were the best oranges I have ever tasted! So fresh, sweet and juicy! Every year since, my family has ordered a large bushel of Indian River Oranges to be delivered to us straight from Florida.

This Ricotta Orange Pound Cake takes my favorite kind of orange and creates this amazing pound cake. It’s so moist, rich, buttery and bursting with amazing citrus flavor. This recipe calls for cake flour, which is essential for creating this tender, buttery pound cake. Don’t be tempted to substitute all-purpose flour for the cake flour, as doing so will make it dry and tough…and nobody wants that!


Ricotta Orange Pound Cake

Yield: 1 9x5-inch loaf

Prep Time: 15 minutes

Cook Time: 50 minutes


For the Pound Cake:
1 ½ cups cake flour
2 ½ teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 ½ sticks) butter, room temperature
1 ½ cups whole milk ricotta cheese
1 ½ cups sugar, plus 1 tablespoon, divided
3 large eggs
1 teaspoon vanilla extract
1 orange, zested
2 tablespoons Amaretto

For the Orange Syrup:
1/3 cup freshly squeezed orange juice
1/3 cup sugar


Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess. Line the bottom with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, ricotta and 1 ½ cups sugar until light and fluffy, about 3 minutes. With the mixer still running, beat in the eggs, one 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 is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
While the loaf is cooling, make the orange syrup in a small saucepan over medium heat. Stir together the orange juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the orange syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.

Source: adapted from Food Network

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27 Responses to “Ricotta Orange Pound Cake”

  1. #
    rumpydog — March 25, 2012 @ 12:16 pm

    Oh that sounds so good! And I’m with you, I love Indian River oranges too!

    • rumpydog replied: — March 25th, 2012 @ 12:20 pm

      I also got a question. A year or so ago I had a piece of a simply wonderful lemon cake in a restaurant. It was a layer cake. It was light with a tangy frosting that was not too sweet. You wouldn’t by any chance have any recipes for a cake like that would you? I haven’t been able to find one.

  2. #
    Bonnie Banters — March 25, 2012 @ 12:23 pm

    This looks and sounds so fabulous! Have to make! In the South, we use White Lily all-purpose flour for baking…it’s a light flour…are you familiar with this flour?

  3. #
    thekalechronicles — March 25, 2012 @ 12:24 pm

    I almost made an orange pound cake yesterday. Maybe I was just waiting for this recipe (it looks great), although I’d swap dark rum for amaretto.

  4. #
    imagesbytdashfield — March 25, 2012 @ 12:34 pm

    OMG you are killing my resolve with these to die for recipes! Cake flour rules for a really good cake.

  5. #
    sixtypercentbaking — March 25, 2012 @ 2:44 pm

    This looks fantastic!

    It kind of reminds me of rum cake (how it looks), which I’ve been trying to find a recipe for. Do you have a recipe for it?

  6. #
    Heidi @ homeingreece — March 25, 2012 @ 3:35 pm

    I love pound cake, but haven’t had it in probably 15 years. I can’t believe that I chose today to start eating really healthy hahaha. This looks amazing!

  7. #
    ChgoJohn — March 25, 2012 @ 5:02 pm

    Ricotta, amaretto, an orange syrup glaze. This really does sound good!

  8. #
    Dianne Noyes — March 25, 2012 @ 5:13 pm

    What can be substituted for the amaretto?

    • Christina replied: — March 27th, 2012 @ 7:46 pm

      You can substitute a teaspoon of almond extract for the amaretto. If you give it a try I would love to hear how it turns out for you! :)

  9. #
    Rufus' Food and Spirits Guide — March 25, 2012 @ 5:52 pm

    I second what John said. Also, ricotta = heaven.

  10. #
    finnegan2749 — March 25, 2012 @ 6:38 pm

    Reblogged this on finnegan2749.

  11. #
    Steve @ The Black Peppercorn — March 25, 2012 @ 7:20 pm

    I Love pound cake! Never made an orange flavoured one. zest gives such a great flavour. Looks delicious

  12. #
    Jenn @ Icing on the Cake — March 25, 2012 @ 8:04 pm

    This looks heavenly. I could really go for some of that right now. Care to send me some?? 😉

  13. #
    leah — March 25, 2012 @ 8:10 pm

    this sounds and looks delicious!

  14. #
    Chung-Ah (@damn_delicious) — March 25, 2012 @ 11:12 pm

    I always have oranges on hand too. I actually buy a box at Costco all for one person! So yes, I will definitely have to try this. And I love that you use cake flour – it creates such a fluffier texture than all-purpose flour.

  15. #
    The Food Hunter — March 26, 2012 @ 12:45 am

    This sounds amazing. Can’t wait to try it

  16. #
    Chica Andaluza — March 26, 2012 @ 3:22 am

    Gorgeous and bought back memories of a very simialr cake my mum used to make when I was a child :)

  17. #
    Villy — March 26, 2012 @ 3:32 am

    I simply love a good pound cake! Best friend of my coffee 😀

  18. #
    Alicia — March 26, 2012 @ 8:33 am

    Do you think I could use blood oranges instead of regular? I purchased some blood oranges from the local produce stand and I’m not quite sure what to do with them.

    • Christina replied: — March 27th, 2012 @ 7:40 pm

      Of course you can use blood oranges! Them me know how it turns out for you! :)

  19. #
    windykitchen — March 26, 2012 @ 8:40 am

    You had me at ricotta cheese and Amaretto.

  20. #
    Amy — March 26, 2012 @ 9:57 am

    I love the idea of adding ricotta to pound cake! And I love anything citrus. This cake looks so moist. Yum!

  21. #
    Greedy Girl — March 27, 2012 @ 11:44 am

    What a beautiful looking cake. Look forward to tasting.

  22. #
    simplydelish — March 28, 2012 @ 4:43 pm

    Yummy, love your pictures! and yes, oranges from Florida are the best. We had some from a local grove when we went and they tasted so fresh and delicious :)

  23. Pingback: Ricotta Orange Pound Cake « Kristine's Kitchen

  24. #
    Vikki B — February 24, 2013 @ 12:26 pm

    I grew up in Brevard county which was next to Indian River county. We had all the oranges and other citrus, seafood and sunshine we could ever want. I have since moved and really miss the “good stuff” from Florida.

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