One-Bowl, Orange-Ricotta Pound Cake

Name: One-Bowl, Orange-Ricotta Pound Cake
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 1
Cuisine: American
Ingredients: 3 pieces Egg (3 large eggs); 1 ½ cup Ricotta Cheese (1 1/2 cups (364 g) whole-milk ricotta cheese); ¾ cup Extra Virgin Olive Oil (3/4 cup (164 g) oil, anything from extra-virgin olive oil to grapeseed oil); 2 tbsp Orange Liqueur (2 tablespoons (26 g) orange-flavored liqueur such as Grand Marnier); 1 ½ cup Granulated Sugar (1 1/2 cups (300 g) granulated sugar); 1 ½ tsp Kosher Salt (1.5 teaspoon (6 g) Diamond Crystal kosher salt (or half as much by volume Morton kosher salt or fine sea salt)); 1 piece Orange Zest (zest of 1 orange); 2 ½ tsp Baking Powder (2 1/2 (11 g) teaspoons baking powder); 1 ½ cup All-Purpose Flour (1 1/2 cups (192 g) all-purpose flour)

One-Bowl, Orange-Ricotta Pound Cake - Quick Bread (American)

70 minAmerican

Servings1

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Vegetarian
Pescatarian

Steps

1Preheat the oven to 350ºF. Grease one 9×5-inch loaf pan with butter or nonstick spray. Line with parchment paper for easy removal, optional. Alternatively, grease three mini loaf pans.
2In a large bowl, whisk together the eggs and ricotta till blended. Add the oil and liqueur and whisk until blended. Add the sugar, salt, and zest, and whisk again to combine. Add the baking powder and whisk again to incorporate. Add the flour and use a spatula to incorporate until it is no longer visible.
3Pour the batter into the prepared pan or pans and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 50 to 60 minutes (or longer; about 35 minutes for mini pans). If you have an instant-read thermometer, it should register about 200ºF. Let the loaves cool completely in their pans, then turn out onto a rack. Do not wrap until completely cool.