Alexandra's Kitchen · by Alexandra Stafford★ 4.9
Orange and Ricotta Pound Cake
NUTRITION · PER SERVING75M COOK
CAL 100%·PRO 100%
CARBS 448G46% OF CAL
19G FIBER294G SUGAR135G OTHER
FAT 195G46% OF CAL
115G SAT80G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist ricotta pound cake flavored with orange zest and liqueur. Versatile and delicious as an afternoon snack with tea, or served for breakfast, brunch, or dessert.
dessertitalianbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more to grease the baking pan
- 1 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups whole-milk ricotta cheese
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 orange, zested
- 2 tablespoons amaretto (or Cointreau or Grand Marnier)
- Confectioners’ sugar, for dusting (optional)
At a glance
PER SERVING · TIME 75M
CAL 100%·PRO 100%
CARBS 448G46% OF CAL
19G FIBER294G SUGAR135G OTHER
FAT 195G46% OF CAL
115G SAT80G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 2385mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1739mg
- Calcium
- 950mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2385MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.