Orange and Ricotta Pound Cake
PREP TIME: 15 Mins
TOTAL TIME: 1 Hour 30 Mins
SERVINGS: 16
Dessert
What you need:
- 3/4 cup butter, softened
- 1-1/4 cups sugar, divided
- 3 eggs
- 1 container (15 oz.) BREAKSTONE’S Ricotta Cheese
- 2 tsp. almond extract
- 1 tsp. vanilla
- 1 Tbsp. plus 1 tsp. orange zest, divided
- 1-1/2 cups flour
- 2 tsp. baking powder
- 1/4 cup fresh orange juice
How to make it:
- Heat oven to 350°
- Beat butter and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended, about 5 to 8 min.
- Add eggs, 1 at a time, mixing well after each addition. Add ricotta, almond extract, vanilla and 1 Tbsp. orange zest, mixing on low speed until blended.
- Sift flour and baking powder into wet ingredients; stir until incorporated. Pour into greased and floured 9x5-inch loaf pan.
- Bake 55 to 60 min. or until toothpick inserted in center comes out clean.
- Meanwhile, bring orange juice, remaining sugar and orange zest to boil in saucepan; reduce to a simmer. Cook and stir 3 min. or until orange zest is translucent and candied.
- Cool cake in pan 15 min. Loosen cake from sides of pan with knife. Place on wire rack; cool completely. Top with orange syrup.
Recipe Nutrition Facts
(Per Serving) 250 calories, 13g total fat, 8g saturated fat, 0g trans fat, 70mg cholesterol, 170mg sodium, 26g carbohydrate, 0g dietary fiber, 17g sugars, 3g protein, 0%DV vitamin D, 10%DV calcium, 6%DV iron, 0%DV potassium.
*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.