Giada's Ricotta Orange Pound Cake

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 289.7
  • Total Fat: 16.6 g
  • Cholesterol: 90.0 mg
  • Sodium: 283.4 mg
  • Total Carbs: 30.2 g
  • Dietary Fiber: 0.4 g
  • Protein: 4.8 g

View full nutritional breakdown of Giada's Ricotta Orange Pound Cake calories by ingredient
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Introduction

Slightly modified version- minus 1/3 butter and 1/4 c sugar. Would NOT recommend substituting part-skim ricotta for whole milk, as the extra liquid will result in cake not baking correctly and overflowing loaf pan, resulting in a not very pretty loaf. Slightly modified version- minus 1/3 butter and 1/4 c sugar. Would NOT recommend substituting part-skim ricotta for whole milk, as the extra liquid will result in cake not baking correctly and overflowing loaf pan, resulting in a not very pretty loaf.
Number of Servings: 14

Ingredients

    1 1/2 c flour
    1 1/2 tsp baking powder
    1 tsp kosher salt
    1 c butter, room temperature
    1 c whole milk ricotta cheese
    1 1/4 c sugar
    3 eggs, room temperature
    1 tsp vanilla extract
    1 orange, zested
    2 tbsp Amaretto

    powdered sugar, for dusting

Directions

Preheat oven to 350 degrees. Lightly butter a 9 x 5 x 3-inch loaf pan. In a medium bowl, combine flour, baking powder and salt.

In another medium bowl, using an electric mixer, cream together the butter, ricotta and sugar until light and fluffy. Add eggs, 1 at a time, mixing in well. Add vanilla, orange zest, and Amaretto until well combined. Add dry ingredients, a little at a time, until just incorporated. Pour mixture into prepared pan and bake until a toothpick comes out clean and cake is beginning to pull away from sides of pan, about 45-50 minutes. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar.

Cake can be served as is, or with fresh fruit for topping.

Number of Servings: 14

Recipe submitted by SparkPeople user CALEKU.

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