Ingredients (~8 slices)
- 2 large eggs
- 1 cup whole-milk ricotta
- 1/2 cup oil (olive oil or a neutral oil)
- 1 1/2 Tbsp orange liqueur (or fresh orange juice)
- 1 cup granulated sugar
- 1 tsp salt (use 1/2 tsp if using table salt)
- Zest of 1 orange
- 1 1/2 tsp baking powder
- 1 cup all-purpose flour
Make the Batter
Preheat your oven to ~350°F. Grease an 8×4-inch loaf pan and line it with parchment paper, leaving some overhang to act as “handles”.
In a large bowl, whisk together the eggs and ricotta until blended.
Add the oil and orange liqueur and whisk until blended.
Add the sugar, salt, and orange zest, and whisk again to combine.
Whisk in the baking powder to incorporate it.
Add the flour all at once. Switch to a spatula and fold the flour in until it is no longer visible. Do not overmix.
Bake the Cake
Pour the batter into the prepared loaf pan and smooth the top.
Bake for ~50-60 minutes. The cake is done when a toothpick or skewer inserted into the center comes out clean, or an instant-read thermometer registers about ~200°F.
Let the cake cool in the pan for at least 30 minutes before using the parchment paper handles to lift it out onto a wire rack to cool completely.
Orange-Ricotta Pound Cake
Ingredients
Ingredients (~8 slices)
- 2 large eggs
- 1 cup whole-milk ricotta
- 1/2 cup oil olive oil or a neutral oil
- 1 1/2 Tbsp orange liqueur or fresh orange juice
- 1 cup granulated sugar
- 1 tsp salt use 1/2 tsp if using table salt
- Zest of 1 orange
- 1 1/2 tsp baking powder
- 1 cup all-purpose flour
Instructions
- Preheat oven to 350°F and grease an 8×4-inch loaf pan with parchment paper overhang.
- Whisk eggs and ricotta until blended.
- Add oil, orange liqueur, sugar, salt, and orange zest; whisk to combine.
- Mix in baking powder.
- Fold in flour gently until just incorporated.
- Pour batter into prepared pan and smooth top.
- Bake 50-60 minutes until toothpick comes out clean or internal temperature reaches 200°F.
- Cool in pan 30 minutes, then transfer to wire rack to cool completely.
