Orange Ricotta Pound Cake Recipes

Steps:

• 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 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 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 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. Using a mesh sieve, dust the cooled cake with powdered sugar.
• Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.
• To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.

Steps:

• 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 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 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 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. Using a mesh sieve, dust the cooled cake with powdered sugar.
• Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.
• To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.

Steps:

• Heat the oven to 350ºF. Lightly grease a 9×5" loaf pan or a 10-12-cup Bundt pan (or spray with nonstick cooking spray). If using a loaf pan, line it with parchment paper, leaving about 2" of excess on each side to help you lift the cake out of the pan. If using a Bundt, sprinkle the inside of the pan with sugar, including the center cone.
• In a large bowl, whisk together the eggs, ricotta, and sour cream until combined. Add the oil and vanilla and mix until well blended. Whisk in the sugar, baking powder, salt, and zest until well combined. Using a rubber spatula, fold in the flour until just incorporated.
• Scrape the batter into the prepared pan and smooth the top with the spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 50-65 minutes for the loaf pan, 40-55 minutes for the Bundt, rotating the pan halfway through baking.
• Transfer to a wire rack and let the cake cool in the pan for at least 1 hour before unmolding and slicing.

Steps:

• 350°F (177°C).
• Place oven rack in the center position.
• Grease and flour a 9-inch loaf pan.
• Sift flour, baking powder and salt into a mixing bowl.
• In a large stand mixer bowl, cream together the butter, ricotta, and sugar, then adding eggs, one at a time, allowing each to incorporate before adding the next. Add vanilla.
• Set mixer speed to low, and gradually add the dry ingredients. Once added, allow the batter to mix for 30 seconds or so.
• Pour the batter into the prepared loaf pan, smoothing the batter.
• Bake the cake on the center rack for 15 minutes, then lower heat to 325°F (160°C) and bake about 25-60 minutes more, or until cake springs back from touch and has slightly pulled away from pan sides, and a toothpick comes out clean (baking time is approximate: the amount of water in the ricotta determines the baking time in the end).
• Cool the cake inside the loaf pan for 15 minutes before removing. Allow the cake to finish cooling outside the pan from then on.

Steps:

• 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 the 1 1/2 cups of granulated sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until each is incorporated before adding the next. Add the vanilla, orange zest, and Amaretto and mix until combined. Add the dry ingredients, a small amount at a time, beating just until 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, 45 to 50 minutes. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Using a sieve, dust the cooled cake with confectioners' sugar.
• Meanwhile, place the strawberries in a small bowl with the remaining 1 tablespoon of granulated sugar. Toss to combine, then set aside until the strawberries have released some of their juices.
• To serve, slice the cake and serve topped with a spoonful of strawberries and their juices.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Prepare cake: combine cake mix, eggs, ricotta cheese, oil, orange juice, orange zest, and orange extract in a large bowl. Mix until batter is well combined. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes. Carefully invert onto a serving platter and let cool completely, about 1 hour.
• Prepare glaze: mix powdered sugar, orange juice, and orange zest together in a small bowl. Drizzle glaze over the cooled cake.