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Orange-Ricotta Pound Cake

prep time:15 minutes
cook time:1 hour
total time:1 hour 15 minutes
This is an incredibly moist, one-bowl pound cake. It uses both ricotta and olive oil for a rich texture that stays moist for days. The entire batter is simply whisked together by hand, no butter-creaming required.
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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 8x4-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.

Notes

Use fresh orange juice if orange liqueur is unavailable.