When you want a cake that feels special enough for company but comes together easily enough for a casual weekend afternoon, this Ricotta Orange Pound Cake with Strawberries is the perfect answer. The ricotta cheese in the batter creates an incredibly moist, tender crumb that stays fresh for days, while fresh orange zest infuses every bite with bright citrus flavor that tastes like sunshine. Unlike traditional dense pound cakes that can be heavy, the ricotta lightens the texture while keeping it rich and satisfying. The cake has a beautiful golden crust and a fine, velvety interior that practically melts on your tongue. Topped with fresh strawberries macerated in orange juice and a little sugar, plus a dollop of sweetened whipped cream, this cake becomes an elegant dessert that looks like it came from an Italian bakery. It’s perfect for spring and summer when strawberries are at their peak, wonderful for Mother’s Day or Easter brunch, and versatile enough to serve at afternoon tea or as a dinner party finale. The best part is that the cake actually improves after a day as the flavors meld and the moisture from the ricotta keeps it tender.
Serving Quantity: Serves 10-12 people
Cooking Time:
- Prep time: 20 minutes
- Baking time: 60 minutes
- Cooling time: 30 minutes
- Total time: 1 hour 50 minutes
Nutrition Information (per serving):
- Calories: 385
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 115mg
- Sodium: 220mg
- Total Carbohydrates: 48g
- Fiber: 1g
- Sugars: 28g
- Protein: 8g
- Calcium: 12% of daily value
- Vitamin C: 35% of daily value
- Iron: 8% of daily value
Ingredients for Cake
- 1 and a half cups of unsalted butter at room temperature
- 2 cups of granulated sugar
- 1 cup of whole milk ricotta cheese at room temperature
- 4 large eggs at room temperature
- 2 teaspoons of vanilla extract
- Zest of 2 large oranges
- 3 tablespoons of fresh orange juice
- 3 cups of all purpose flour
- 1 tablespoon of baking powder
- Half teaspoon of baking soda
- 1 teaspoon of salt
- Half cup of whole milk at room temperature
Ingredients for Topping
- 1 pound of fresh strawberries hulled and sliced
- Quarter cup of granulated sugar
- 3 tablespoons of fresh orange juice
- 1 tablespoon of orange zest
- 1 cup of heavy whipping cream
- 2 tablespoons of powdered sugar
- Half teaspoon of vanilla extract
- Fresh mint leaves for garnish
- Additional orange zest for garnish
Preparing Your Pan
This recipe works best in a 10-inch bundt pan or tube pan, though you can also use two 9-inch loaf pans. The bundt pan creates a beautiful presentation with the strawberries arranged in the center hollow. Generously butter every nook and cranny of your pan, paying special attention to the decorative ridges if using a bundt pan. Dust the buttered pan with flour, tapping and rotating to coat all surfaces, then tap out the excess. This double coating of butter and flour ensures the cake releases cleanly. For extra insurance, you can use a baking spray that contains flour. Don’t skip this step or you risk your beautiful cake sticking to the pan. Preheat your oven to 325 degrees and position a rack in the center.
Bringing Ingredients to Room Temperature
This step is crucial and cannot be skipped or rushed. Room temperature ingredients emulsify properly and create a smooth, even batter. Cold eggs and butter won’t blend smoothly and can create a dense, uneven cake. Take the butter, ricotta, eggs, and milk out of the refrigerator at least 2 hours before baking, or preferably the night before. If you’re short on time, place the eggs in a bowl of warm water for 10 minutes. Cube the butter and microwave it for just 5 to 10 seconds to take the chill off, but don’t melt it. Let the ricotta sit at room temperature. Room temperature butter should leave an indent when pressed but not be greasy or melted.
Creaming Butter and Sugar
In a large mixing bowl, beat the room temperature butter with an electric mixer on medium speed until it’s smooth and creamy, about 2 minutes. Add the sugar and increase the speed to medium high. Beat for a full 5 minutes until the mixture is very light, fluffy, and pale in color. It should look almost white and have increased significantly in volume. This extensive creaming incorporates air into the batter which helps the cake rise and creates a tender texture. Don’t shortcut this step. Scrape down the sides of the bowl several times to ensure everything gets properly creamed. The mixture should look almost whipped and feel light when you touch it.
Adding Ricotta and Eggs
Add the ricotta cheese to the creamed butter and sugar. Beat on medium speed until completely incorporated and smooth, about 1 minute. The mixture might look slightly curdled but that’s normal. Add the eggs one at a time, beating well after each addition until it’s fully incorporated before adding the next. Take your time with this step. After all the eggs are in, beat for another minute until the mixture is smooth and homogeneous. Add the vanilla extract, orange zest, and orange juice. Beat until combined. The orange zest should be evenly distributed throughout and you should smell the beautiful citrus aroma.
Mixing Dry Ingredients
In a separate large bowl, whisk together the flour, baking powder, baking soda, and salt. Whisk thoroughly for at least 30 seconds to evenly distribute the leavening agents throughout the flour. This is your insurance against getting pockets of baking powder that create bitter spots or tunnels in your cake. Sifting is ideal but whisking works well too. Some people like to sift the flour mixture twice for the finest crumb, which is worth doing if you have time and want the most luxurious texture.
Combining Wet and Dry
With your mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with the milk in two additions. Start and end with the flour. This means add a third of the flour, mix just until almost incorporated, add half the milk, mix briefly, add another third of the flour, the remaining milk, and finally the last of the flour. Mix only until each addition is just incorporated. Don’t overmix or you’ll develop the gluten in the flour and create a tough, dense cake. A few small lumps are fine. Stop the mixer and finish incorporating everything with a spatula, scraping the bottom and sides of the bowl to make sure there are no pockets of flour hiding.
Baking the Cake
Pour the batter into your prepared pan. Smooth the top with a spatula. Tap the pan firmly on the counter several times to release any large air bubbles trapped in the batter. Place the pan in the preheated oven and bake for 55 to 65 minutes. The cake is done when it’s golden brown on top, pulling away from the sides of the pan slightly, a toothpick inserted in the center comes out clean or with just a few moist crumbs, and the top springs back when lightly pressed. The exact time depends on your oven and the pan you’re using. Start checking at 55 minutes. If the top is browning too quickly before the center is done, tent loosely with aluminum foil.
Cooling and Unmolding
Remove the cake from the oven and place the pan on a wire cooling rack. Let it cool in the pan for exactly 15 minutes. This allows the cake to firm up enough to hold its shape but it’s still warm enough to release from the pan. After 15 minutes, run a thin knife around the edges and center tube if using a bundt pan. Place a serving plate or cake stand upside down on top of the pan. Hold both the plate and pan firmly together and flip them over in one smooth motion. Gently lift the pan straight up. The cake should release cleanly. If any bits stick, carefully press them back into place while the cake is still warm. Let the cake cool completely on the rack before adding toppings, at least 30 minutes.
Macerating the Strawberries
While the cake is cooling, prepare your strawberries. Hull and slice them into quarters or thick slices depending on their size. Place them in a bowl and sprinkle with the quarter cup of sugar, 3 tablespoons of orange juice, and tablespoon of orange zest. Toss gently to combine. Let the strawberries sit at room temperature for at least 30 minutes, stirring occasionally. The sugar will draw out the natural juices from the berries and combine with the orange juice to create a beautiful syrupy sauce. The strawberries will soften slightly and become intensely flavored. You can do this up to 2 hours ahead. The longer they sit, the more syrup develops.
Making Fresh Whipped Cream
Pour the cold heavy cream into a large mixing bowl. Make sure both the cream and bowl are very cold. Add the powdered sugar and vanilla extract. Using an electric mixer with the whisk attachment, beat on medium speed for about a minute, then increase to high speed. Beat until the cream forms soft peaks that gently fold over when you lift the whisk, about 3 to 4 minutes total. Don’t overbeat or you’ll end up with butter. The whipped cream should be thick and billowy but still soft and spoonable. You can make this up to a few hours ahead and keep it refrigerated, giving it a quick whisk before serving if it’s deflated slightly.
Assembling and Serving
Place your completely cooled cake on a serving platter or cake stand. If using a bundt cake, the hollow center is perfect for filling with the macerated strawberries. Spoon the strawberries and their syrup into the center, letting some cascade down the sides for a beautiful, abundant look. If using a loaf cake, arrange the strawberries on top. Dollop the whipped cream over and around the strawberries. You can also serve the whipped cream on the side so people can add their own. Garnish with fresh mint leaves and a sprinkle of orange zest for color and freshness. Cut slices and serve each one with extra strawberries and cream spooned alongside.
Make-Ahead Strategies
This cake is perfect for making ahead because it actually improves with time. Bake the cake up to 2 days ahead. Once completely cooled, wrap it tightly in plastic wrap and store at room temperature. The ricotta keeps it moist and it won’t dry out. Don’t add the topping until just before serving. Macerate the strawberries up to 2 hours before serving and keep at room temperature. Whip the cream up to 4 hours ahead and refrigerate. Assemble everything right before serving for the freshest presentation. You can also freeze the unfrosted cake for up to 3 months. Wrap it very well in plastic and then foil. Thaw at room temperature before unwrapping and serving.
Flavor Variations
Make it lemon ricotta cake by substituting lemon zest and juice for the orange. Top with blueberries instead of strawberries. Create an almond version by replacing the vanilla with almond extract and adding half a cup of ground almonds to the batter. Make it chocolate by adding half a cup of cocoa powder to the dry ingredients and reducing the flour by half a cup. Use lime zest and juice for a more tropical flavor, and top with mango instead of strawberries. Add a teaspoon of cardamom to the batter for warmth and complexity. Fold in half a cup of chocolate chips for chocolate orange pound cake.
Storage Instructions
Store leftover cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. The cake stays moist thanks to the ricotta. Store any leftover strawberries and whipped cream separately in the refrigerator. The whipped cream will deflate as it sits but is still delicious. The strawberries will continue to release juice. Don’t store the assembled cake because the strawberry juice will make it soggy. Add fresh toppings to each slice as you serve it. Bring refrigerated cake to room temperature before serving for the best flavor and texture. Cold dulls the orange flavor.
Serving Suggestions
This cake is perfect for afternoon tea served with hot tea or coffee. It makes an elegant brunch centerpiece alongside quiche and salad. Serve it for dessert after a light dinner of grilled fish or chicken. It’s beautiful on a dessert buffet at showers or parties. Individual slices on pretty plates make lovely plated desserts. Serve with additional fresh berries and a mint sprig for restaurant-quality presentation. A scoop of vanilla ice cream or gelato alongside is never wrong. Drizzle with honey for extra sweetness. Dust with powdered sugar instead of whipped cream for a simpler presentation.
Tips for Success
Room temperature ingredients are absolutely essential. This cannot be stressed enough. Cream the butter and sugar for the full 5 minutes. This creates the light texture. Don’t overmix once you add the flour. Mix just until combined. Use fresh orange zest. Bottled zest doesn’t have the same vibrant flavor. Zest before juicing. It’s much easier when the orange is whole. Prepare your pan thoroughly. A stuck cake is heartbreaking. Use whole milk ricotta, not part-skim. You need the fat for proper texture. Fresh ricotta from the deli is better than tub ricotta but both work. Don’t open the oven door until the minimum baking time. Temperature fluctuations can cause sinking. Test for doneness properly. The toothpick should come out clean or with just a few crumbs. Let it cool in the pan for exactly 15 minutes. Too short and it falls apart. Too long and it sticks. Room temperature cake tastes better than cold cake. The flavors are more pronounced. Fresh strawberries at peak season make the biggest difference. Winter berries are pale substitutes. Macerate the strawberries. This step creates the delicious syrup that soaks into the cake. Fresh whipped cream is essential. Canned whipped topping doesn’t compare. Don’t skip the orange zest garnish. It adds beautiful color and aroma. This cake travels well. It’s perfect for potlucks and picnics. The orange and strawberry combination is classic for a reason. Don’t change it unless you’re sure. Slice with a serrated knife for clean cuts through the tender crumb. Make extra whipped cream. People always want more than you think.
