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Ricotta Orange Pound Cake

Tender with a hint of citrus, this cake is perfect for every season!
Prep Time15 mins
Cook Time50 mins
Cooling Time15 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: Italian
Keyword: Cake, Dessert, Holiday, Orange, Pound Cake, Ricotta, Summer Desserts
Servings: 8 People
Author: Emily ~ Garlic & Olive Oil


  • 1 ½ c Cake Flour
  • 2 ½ tsp Baking Powder
  • 1 tsp Kosher Salt
  • 1 ½ c Whole-Milk Ricotta Cheese
  • 1 ½ sticks Unsalted Butter at room temperature
  • 1 ½ c Sugar
  • 3 Eggs
  • 1 tsp Vanilla Extract
  • 1 tsp Orange Zest about ½ an orange
  • Powdered Sugar for dusting


  • Preheat oven to 350.  Grease a 9" round cake pan
  • In a small bowl, sift together the cake flour, baking powder and salt.
  • In a large bowl, using an electric mixer, beat the ricotta, butter and sugar until smooth.  Beat in the eggs one at a time.  Beat in the vanilla.  Stir in the orange zest with a spatula.
  • Stir in the dry ingredients in 3 batches just until incorporated (you can use a beater for this step but I find the orange zest gets stuck in my beaters and I want it to stay in the cake).
  • Pour the batter into the cake pan and bake for about 50 minutes or until a toothpick comes out with a few crumbs.
  • Cool on a rack for 15-20 minutes. Remove from pan and leave on rack until completely cooled.  Serve on a pretty cake platter and dust with Powdered Sugar.


You can also make this in a loaf pan if you want a more traditional "pound cake" shape.