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Orange Olive Oil Ricotta Pound Cake


  • 1-1/2 cups cake flour (not all purpose flour)
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup butter (1/2 stick), room temperature
  • 1/3 cup plus 1 tablespoon Blood Orange EVOO
  • 1-1/2 cups whole milk ricotta cheese, preferably at room temperature
  • 1-1/2 cups sugar
  • 3 large eggs, preferably at room temperature
  • 1 teaspoon vanilla extract
  • 1 orange, zested
  • 2 tablespoons Amaretto (or 1 teaspoon almond extract)
  • Powdered sugar, for dusting


Preheat oven to 350. Grease a 9 x 5 x 3 loaf pan. Grab a ruler if necessary; the batter may overflow in anything smaller. Alternatively, try using a bundt pan. Next, stir together the cake flour (not all purpose flour), baking powder and salt in a medium bowl. Set aside. Cream together the Orange Olive Oil, butter, ricotta, and sugar until light and fluffy, about 3 minutes. Whisk in the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 50 minutes. Test with a toothpick; cover with foil if it needs more baking time but is already browned. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Finally, dust the cooled cake with powdered sugar. If desired, serve with fresh fruit or ice cream.

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