Imagine a dessert so divine, it combines the creamy richness of ricotta, the bright zestiness of orange, and the sweet burst of fresh strawberries in one irresistible cake. This Orange Ricotta Pound Cake isn't just a dessert—it's a culinary experience that will transport you straight to the sun-drenched kitchens of Italy. Whether you're looking to impress guests or treat yourself to a luxurious afternoon treat, this recipe promises to be your new go-to indulgence that's surprisingly simple to create.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 ½ cups ricotta cheese
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp orange zest
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 cups fresh strawberries, sliced
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add ricotta cheese to the butter-sugar mixture and continue mixing until well combined and smooth.
- Incorporate eggs one at a time, beating well after each addition. Mix in vanilla extract and orange zest, ensuring all ingredients are thoroughly integrated.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt to remove any lumps and ensure even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can result in a dense cake.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake is cooling, prepare the strawberries by washing and slicing them into thin pieces.
- Once the cake is completely cool, slice and serve with fresh strawberry slices on top or alongside the cake.
- Optional: Dust with powdered sugar or drizzle with a light orange glaze for additional flavor and presentation.
Tips
- Room Temperature is Key: Ensure all ingredients, especially eggs, butter, and ricotta, are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When incorporating dry ingredients, mix just until combined. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test—if it comes out clean or with just a few moist crumbs, your cake is perfectly baked.
- Strawberry Timing: Slice strawberries just before serving to maintain their fresh appearance and prevent excess moisture.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Flavor Enhancement: For an extra flavor boost, brush the warm cake with a light orange syrup or sprinkle with powdered sugar just before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 12g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 125mg
