Chocolate Chip Orange Ricotta Pound Cake

Name: Chocolate Chip Orange Ricotta Pound Cake
Prep time: 30 min
Cook time: 1 h
Total time: 2 h
Yield: 1 loaf
Ingredients: 1 ½ cups all-purpose flour; 2 ½ teaspoons baking powder; 1 teaspoon kosher salt; ¾ cup 1 ½ sticks unsalted butter; 1 ½ cups whole milk ricotta cheese; 1 ½ cups sugar; 3 large eggs; 3 teaspoons vanilla extract; ¼ cup freshly grated orange zest; ¾ cup mini chocolate chips; Powdered sugar

User Reviews

4.8

120 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Additional Time
30 mins
Total Time
2 hrs
Servings
1 loaf
Course
Dessert
Cuisine
American

Chocolate Chip Orange Ricotta Pound Cake

Kian Mendoza

Report

This orange ricotta pound cake is tender, delicious and studded with mini chocolate chips! It's soft and light while being incredibly satisfying at the same time. It's a must try!

Share:

I Made This!

90 people made this

Print

25 people printed this

Save this

72 people saved this

Ingredients

Servings

1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon kosher salt
¾ cup 1 ½ sticks unsalted butter, at room temperature
1 ½ cups whole milk ricotta cheese
1 ½ cups sugar
3 large eggs
3 teaspoons vanilla extract
¼ cup freshly grated orange zest
¾ cup mini chocolate chips, tossed in a pinch of flour
Powdered sugar, for sprinkling

Add to Shopping List

Instructions

Preheat the oven to 350 degrees F. Spray a 9x5 inch loaf pan with nonstick baking spray - I like to use the kind that has flour in it.
In a bowl, whisk together the flour, baking powder and salt.
In the bowl of your electric mixer, beat the butter, ricotta and sugar together until combined, being sure to scrape the bottom of the bowl a few times. Beat for about 5 minutes.
Beat in each egg 1 at a time. Beat in the vanilla extract and the orange zest. Beat the dry ingredients until just combined. Then stir in the chocolate chips with a spatula.
Spread the batter in the greased 9x5 inch pan. Bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean. Cool for 30 minutes, then invert the pan and let the cake cool on a wire rack.
Dust the top with powdered sugar. Slice and serve!