Ricotta Orange Pound Cake with Strawberries

A friend recently raved about a pound cake that she had just made.  She told me to make it because I wouldn't regret it.  Since I had just gotten some beautiful strawberries, there was ricotta in the frig, I thought, "Why not?!"

Ricotta Orange Pound Cake with Strawberries
adapted from Giada De Laurentiis

1 1/2 cups cake flour
2 1/2 tsp baking powder
1 tsp kosher salt
3/4 cup (1 1/2 sticks) butter, room temperature (additional to grease the pan)
1 1/2 cups whole milk ricotta cheese
1 1/2 cups sugar, plus 1 Tbsp
3 large eggs
1 tsp vanilla extract
1 orange, zested
2 Tbsp Amaretto
Powdered sugar, for dusting
1 pint strawberries, hulled and quartered
Whipping cream

Preheat the oven to 350° F.  Grease a 9 X 5 X 3 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 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 mixture into the prepared pan and bake until a tooth pick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45-50 minutes.  Let the cake cool in the pan for 10 minutes and then transfer to a wire rack to cool completely.  Using a mesh sieve, dust the cooled cake with powdered sugar.

Meanwhile, place the strawberries in a small bowl with the remaining one Tablespoon sugar.  Let sit until the juices have pooled around the strawberries.

Prepare whipping cream, flavoring it with vanilla and Amaretto.

To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.  Add a dollop of whipped cream.


Such goodness shouldn't be readily available in my house.  It is way too easy to grab a piece of pound cake as one walks through the kitchen!  It is delicious even without the strawberries!  I have made it twice and each time it has been perfect.

One must watch the baking time.  Those reviewing had concerns that the time was not accurate.  If your oven is not calibrated correctly, it may require additional baking time...  I did not share the concern but thought I should mention it so that you would be alerted.

I am sending this over to Michael at Designs by Gollum for Foodie Fridays, to Miranda at Mangoes and Chutney for Fat Camp Fridays and to Allison at Sweet Tooth Friday!


  1. How delicious. This sounds better than shortcake!

  2. Oh my... that looks yummy and just the fact that you've made it twice already says it's great:@)

  3. That looks great, fabulous shot. I can see how moist it is. I wish I had seen this last week, I had left over ricotta to use. I made gnocchi with it, but I wasn't thrilled. I would enjoy this much better!

  4. I will be making this! I am always looking for ways to use left over ricotta. We are using strawberries this week!

  5. Yum!!! I have some strawberries and I love desserts. Thank you for visiting My Cozy Corner.

  6. What a wonderful twist on pound cake. Sounds great.

    I'd love to have you share this recipe on Sweet Tooth Friday. http://alli-n-son.com/2011/04/07/jelly-bean-cookies/

  7. Looks sounds and looks absolutely delicious. I'd love some right now!!!!

  8. I've always wanted to make a ricotta pound cake and haven't yet. It looks SO good and I bet it's so moist and delicious. Perfect with strawberries and whipped cream!

  9. I love the versatility of a pound cake...So many toppings to choose from..unlimited flavours...strawberries and cream always a winner! Delicious!

  10. That looks so moist and delicious, Kate. And there's Amaretto in it! Wonderful! Perfect summer dessert.

  11. Hello from Frog Hollow Farm! I've made this recipe many, many times. It's always delicious and works well year round! Ciao, bella!

  12. I have ricotta:) It sounds soo good!

  13. Your recipe sounds great. Love your pictures:)

  14. Love the presentation! This is such a great dessert for those springtime afternoons

  15. You had me at amaretto. Ricotta makes baked goods so moist. Bookmarked!


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