Ricotta Pound Cake With Strawberries

Name: Ricotta Pound Cake With Strawberries
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Cuisine: American Italian
Ingredients: 1 1/2 cups cake flour; 2 1/2 teaspoons baking powder; 1 teaspoon kosher salt; 3/4 cup 1 1/2 sticks butter, room temperature, plus more to grease the baking pan; 1 1/2 cups whole milk ricotta cheese; 1 1/2 cups sugar (plus 1 tablespoon); 3 large eggs; 1 teaspoon vanilla extract; 1 orange (zested); 2 tablespoons Amaretto; Powdered sugar (for dusting); 1 pint strawberries (hulled and quartered or 3 oranges, cut into supremes)

10 MINPrep Time

45 MINCook Time

8Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

You must be signed in as a member to print this content

This is a fantastic spring and summer dessert, especially when its dressed up with fresh seasonal strawberries. The ricotta adds a really moist and almost creamy texture to the cake, and the addition of orange zest and a splash of amaretto give it a lot of beautiful and subtle flavor. This one's a favorite for sure!

ricotta pound cake

Ricotta Pound Cake With Strawberries

Servings

Prep Time

10 minutes

Cook Time

45 minutes

Image of Ricotta Pound Cake With Strawberries

Ingredients

1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup 1 1/2 sticks butter, room temperature, plus more to grease the baking pan
1 1/2 cups whole milk ricotta cheese
1 1/2 cups sugar (plus 1 tablespoon)
3 large eggs
1 teaspoon vanilla extract
1 orange (zested)
2 tablespoons Amaretto
Powdered sugar (for dusting)
1 pint strawberries (hulled and quartered or 3 oranges, cut into supremes)

Instructions

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.

Nutrition

Nutrition Serving Size: 8
per serving: Calories; 530

Amount/Serving % Daily Value

Carbs: 66 grams
Protein: 11 grams
Fat: 26 grams
Saturated Fat: 15 grams
Cholesterol: 131 milligrams
Sodium: 500 milligrams
Fiber: 2 grams
Sugar: 45 grams

nut free

vegetarian

1 comment

Joan - Aug 22

Is the amount of ricotta cheese in this pound cake recipe correct? I thought maybe it should be 1 cup. I made this and after 45/50 minutes it was not done. I ended up baking it for another 20 minutes. I have made the other pound cake recipes and they came out fine.
Thank You