Back
Cranberry-Orange Ricotta Pound Cake
0 from 0 votes

Cranberry-Orange Ricotta Pound Cake

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Course: Breakfast, Cake, Others

Ingredients

  • 1 all-purpose flour 2/3 cups + 2 tablespoons, divided
  • 1 baking powder 3/4 teaspoons
  • 1/2 teaspoon salt
  • 3/4 cup ricotta cheese preferably whole milk/full-fat
  • 1/4 cup sour cream
  • 1 cup sugar
  • 4 egg large, plus 1 egg yolk
  • 2 teaspoons orange zest grated
  • 1 1/2 teaspoons vanilla extract pure
  • 1/2 cup canola oil
  • 1 cup cranberries fresh, chopped
The Glaze:
  • 1 cup confectioners' sugar
  • 1-2 tablespoons orange juice
  • 1 teaspoon orange zest
  • Pinch salt

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees (F). Grease a large loaf pan, line with parchment paper, and set aside.
  2. In a medium-sized bowl combine 1 and 2/3 cups of the flour, baking powder, and salt; mix well to combine; set aside.
  3. In a separate medium-sized bowl whisk together the ricotta, sour cream, sugar, eggs, egg yolk, orange zest, and vanilla.
  4. Chop cranberries and toss them with remaining flour; set aside.
  5. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the oil into the batter, folding from the bottom and up, making sure it’s all incorporated. Fold in the flour coated cranberries.
  6. Pour the batter into prepared pan and bake for 50-55 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  7. Cool cake in pan for 10 minutes, then carefully transfer to a cooling wrack to cool completely.
  8. To make the glaze simply whisk together the ingredients until smooth. Add more juice for a thinner glaze, and more sugar if you need to thicken it up.
  9. Pour glaze over cake right before serving.