Chocolate Chip Orange Ricotta Pound Cake
User Reviews
4.8
Chocolate Chip Orange Ricotta Pound Cake
Description
Chocolate Chip Orange Ricotta Pound Cake combines tender all-purpose flour, baking powder, and salt with a creamy mixture of unsalted butter, whole milk ricotta, and sugar. Eggs are beaten in one at a time, followed by vanilla extract and freshly grated orange zest which brightens the flavor. Mini chocolate chips tossed in flour fold gently into the batter to prevent sinking. The batter is baked in a greased 9x5 inch loaf pan until a tester comes out clean, creating a golden crust with a soft crumb inside.
The ricotta cheese keeps this pound cake moist and adds subtle richness without heaviness. The orange zest gives a fresh citrus aroma and flavor that complements the sweet chocolate chips. It is best served sliced at room temperature, making it suitable for breakfast, tea time, or dessert.
Dusting the top with powdered sugar adds a light sweetness and decorative finish. Letting the cake cool before slicing helps maintain its structure.
Ingredients
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ cup unsalted butter at room temperature, 1 ½ sticks
- 1 ½ cups ricotta cheese whole milk
- 1 ½ cups sugar
- 3 egg large
- 3 teaspoons vanilla extract
- ¼ cup orange zest freshly grated
- ¾ cup mini chocolate chips tossed in a pinch of flour
- powdered sugar for sprinkling
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!
Notes
- This recipe is slightly adapted from Giada's version, maintaining the moist texture and flavor balance.
User Reviews
Overall Rating
4.8
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