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  • Writer's pictureLearning How To Cook

Orange Ricotta Poundcake

This peppy, bright Orange Ricotta Poundcake is brought to you by none other than Vain Foods - makers of some of the best vanilla extracts around. Featured in this recipe is their Tonga Vanilla extracted in Orange Spirits.

Moist and tender because of the addition of ricotta with great zippy flavor thanks to fresh orange zest and incredible vanilla extract - you can't go wrong with this easy-to-make cake. Perfect with a little powdered sugar and whipped cream for your next lazy Sunday afternoon or dinner party.


Orange Ricotta Poundcake

Servings: 10 | Prep Time: 1 Hour, 30 Minutes


1 1/2 cups Cake Flour

2 1/2 teaspoons Baking Powder

1 teaspoon Kosher Salt

3/4 cup Unsalted Butter, softened, plus more to grease baking pan

1 1/2 cups Whole Milk Ricotta Cheese

1 1/2 cups + 1 tablespoon Granulated Sugar

3 Large Eggs

1 tablespoon Vain Tonga Vanilla Extracted in Orange Spirits

1 Orange, zested

Powdered Sugar, for dusting


1. Preheat oven to 350 degrees F. Grease a 9 x 5 x 3-inch loaf pan with

butter. Set aside.

2. In a medium bowl combine the flour, baking powder, and salt. Stir

to combine.

3. 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 one at a time. Add the vanilla and orange zest

and mix until combined. Add the dry ingredients, a small amount at a

time, until just incorporated.

4. 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 55 minutes. Let the cake cool in the pan for 10

minutes then transfer to a wire rack to cool completely.

5. Using a mesh sieve, dust the cooled cake with powdered sugar.

Slice and serve.

Note: To determine if cake is done baking, use an instant-read

thermometer to take the internal temperature of the pound cake - it

should be about 200 degrees.

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