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Orange Ricotta Pound Cake With Strawberries

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When life gives you a bag of delectable oranges….make orange cake!!!

I had actually been wanting to try this recipe of Giada’s for quite some time. So when I stumbled upon the most a-ma-zing bag of oranges at the market this week, as well as a great sale on strawberries, I was stoked to make it happen! I had never actually made a cake (the Italian way) using ricotta before, but had some on hand after making these yummy crostinis, so was excited to give it a try.

Needless to say, Miss “Everyday Italian” knows her desserts. The cake was absolutely amazing!!! Even though it uses a little less than the normal “pound” of butter, the cake was moist, dense, rich, and perfectly flavored with the tangy orange and almond-y Amaretto (or almond extract!). And of course, all the better with the sweet, fresh strawberries and/or oranges on top.

Simple, yet decadent. I will without a doubt be making this again soon.

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Orange Ricotta Poundcake with Strawberries

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 1 review
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 1 poundcake 1x


You’ll love this Orange Ricotta Pound Cake With Strawberries Recipe ! So fresh, delicious and sweet! Quick and easy to prepare!


  • 1 1/2 cups cake flour (not all-purpose)
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 3/4 cup (1 1/2 sticks) butter, room temperature
  • 1 1/2 cups ricotta cheese (whole milk or low fat)
  • 1 1/2 cups sugar, plus 1 tablespoon
  • 3 large eggs
  • 1 tsp. vanilla extract, store-bought or homemade
  • 1 orange, zested
  • 2 Tbsp. Amaretto (or 1 tsp. almond extract)
  • powdered sugar, for dusting (optional)
  • 1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes


  1. Preheat the oven to 350 degrees F. Grease a 9x5x3″ loaf pan (or a bundt pan) with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
  2. 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, orange zest, and Amaretto (or almond extract) until combined. Add the dry ingredients, a small amount at a time, until just incorporated.
  3. 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.
  4. 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.


Recipe adapted from Giada de Laurentiis

Ali’s Tip:

This would also be wonderful topped with a sweet glaze! You could do vanilla, orange, lemon, or branch out with a hint of herbs. Or if you really want to kick it up a notch, try my friend Lisa’s orange bourbon glaze — YUM. :)

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10 comments on “Orange Ricotta Pound Cake With Strawberries”

  1. I’ve always wanted to try one of Giada’s cakes with ricotta. Wish I had stayed around to taste the delicious results!

  2. Yummy photo. :-) Can I have a slice to go with my coffee. lol. Thanks for this post.

  3. What a pretty dessert for Spring. Sounds quite delicious too.

  4. oh, this sounds perfect just the way it is.

  5. This looks lovely… I have been on a ricotta and citrus kick lately, so this sounds like it will feed my obsession a bit more! :)

  6. i really love Cakes and i am always looking for some new cake recipes on the internet.,*”

  7. Absolutelly wonderful!
    The ultimate orange pound cake! This one went straight to my favorites list.
    Thanks for sharing!

  8. Absolutelly wonderful!
    The ultimate pound cake! This one went straight to my favorite’s list.
    It also works as cupcakes, with reduced baking time.
    Thanks for sharing!

  9. I love cakes and I am always trying to get it right.

  10. I cooked for 50 minutes and it appeared to be cooked but the middle was mush! That being said, I salvaged some end pieces and crumbs which were cooked and it was amazing! Should I just cook a little longer next time? I fear the edges would have burned if I did.