Orange Ricotta Pound Cake with Strawberries
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Right as I was about to publish this post, I came across this quote, and thought it was so fitting. I have been working hard to “grow” Boxwood Avenue and have found so many people say, “you have to network,” well this quote pretty mush sums up how I feel about that!
“Networking is kinda gross, but making friends is awesome.” -Adam J. Kurtz
I’ve been talking a lot about the friends I’ve made on instagram lately. Yes you read that right: I’ve made friends on instagram. Call me crazy – but I’ve met some absolutely amazing ladies through beautiful little square pictures. One of them is Annie from Zevy Joy, and guess what? She’s here today to share her Ricotta Pound Cake recipe with all of us! Can you say, yum!?
Hello Boxwood Ave friends! My name is Annie from zevy joy. I am excited and honored to share here with you today. Boxwood Ave is one of my favorite sites to visit because Chloe is a complete inspiration with her content and beautiful pictures. We met on Instagram where she has continued to impress with her creativity and kindness . We are both writers for the blog project, Society Letters – Women Being Awesome and I am thrilled that we get to partner up and do this today!
Orange Ricotta Pound Cake is one of my favorite spring/summer recipes. The fresh ripe berries and bright colors look and taste delightful this time of year. This recipe is from my friend Robin, at Two Chums who adapted it from Giada De Laurentiis’ original. I have modified it using what I had on hand and hope that you will enjoy it too!
Orange Ricotta Pound Cake
Here is what you will need:
- 1 ½ cups cake flour*
- 2 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 ½ cups whole milk ricotta cheese
- 1 ½ sticks of butter (room temperature)
- The zest from 1 orange
- 1 ½ cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon of orange extract
- Powdered sugar (for dusting)
- Berries of your choice – preferably macerated with sugar. To macerate the berries combine a teaspoon or two of sugar to your chopped strawberries or raspberries etc… Stir and let sit for a bit until the juices are released.
- Whip cream (optional)
- Set oven to 350 and prep a 9×5 loaf pan with some butter.
- Mix cake flour, baking powder, and salt in a in a bowl and set aside.
- In a large bowl cream butter, ricotta and sugar with a hand mixer. Then, add the eggs each at a time, and continue to blend until fluffy. Next, pour in the orange zest, vanilla and orange extract into the creamed mixture, and mix until combined.
- Finally, combine the dry ingredients into the wet mixture, and mix well, and pour the batter into the loaf pan and bake.
- Bake for approximately 45-50 minutes and test with a toothpick.
Cool the loaf for 10 minutes and transfer to a wire rack, once cooled, sift powdered sugar on top of the cake.
Slice and serve with fresh berries and whipped cream (optional).
*Note: I did not have cake flour on hand so I used AP Flour and for every cup of flour I removed a tablespoon of the flour and replaced it with cornstarch. I sifted the flour and cornstarch to create my own cake flour. This will change the consistency of the cake but still tastes delicious and convenient when you do not have cake flour on hand.
Robin from Two Chums uses Fiori de Sicilia in place of the Orange Extract, which is also a fun variation from the original recipe.
Hope you enjoy this as much as we do at our home, and thanks so much Chloe for having me today!
Annie is just one of those ladies who is genuinely kind. It was no surprise to me that before she became a stay at home mama, she was a schoolteacher – she has the sweetness and kindness that all of our favorite teachers had growing up. If you aren’t following her on instagram or reading her blog, you definitely should fix that, because she will inspire you, there’s no question about that!