Print

Orange-Ricotta Pound Cake


  • Author: Meagan

Description

I love bundt and pound cakes because they always seem to be just as tasty the next day as they are when still warm.  This is directly from ‘Cake Keeper Cakes’, by Lauren Chattman and was a brilliant addition to brunch.


Scale

Ingredients

Orange-Ricotta Pound Cake

3 c. flour

1 1/2 t. baking powder

1/2 t. baking soda

1 t. salt

3/4 c. butter, softened

1 1/2 c. sugar

1 1/2 c. full-fat ricotta cheese

3 eggs

1/4 c. orange juice

1 1/2 t. EACH vanilla AND orange zest

Preheat the oven to 325 and thoroughly butter your bundt pan.  In a medium bowl, whisk together the flour, baking powder, baking soda and salt and set aside.

Using your electric mixer beat together the butter and sugar for a few minutes on high until fluffy, then add in the ricotta, scraping down the sides as needed and beat until the mixture is smooth.  Add in the eggs one at a time, mixing well between each addition and scraping down the sides as needed, then beat in the orange juice, vanilla and zest.  Then, with the mixer on low, slowly add in the dry mix, scraping down the sides between additions and after the last addition, beat it all for about 30 seconds.

Scrape the batter into you prepared pan and bake for about 1 hour and 10 minutes until the the cake is a beautiful golden brown and it bounces back to a light touch.  Cool the cake in the pan for about 15 minutes before turning it out onto a rack or platter to cool completely – but brush the glaze on while it’s still warm!

Glaze – 1/2 c. orange marmalade and 2 t. water


Instructions

In a small pot, stir together the marmalade and water over low heat until the marmalade melts.  Brush and spoon the glaze evenly over the warm cake and then allow the cake to cool completely before serving – enjoy!


  • Category: Cakes, Ricotta, Orange, Bundt
Meagan

Meagan

From Meagan's Kitchen

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.