Here’s a recipe for a Chocolate Chip Orange Ricotta Pound Cake that’s rich, moist, and bursting with citrus and chocolate flavors. The addition of ricotta cheese makes this cake incredibly tender, while the orange zest adds a bright, refreshing twist. Perfect for dessert, breakfast, or an afternoon treat!
Ingredients:
For the Pound Cake:
- 1 1/2 cups (190g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (250g) whole-milk ricotta cheese
- Zest of 1 large orange (about 1 tablespoon)
- 1/4 cup (60ml) fresh orange juice
- 1 teaspoon vanilla extract
- 1 cup (175g) semi-sweet chocolate chips
For the Optional Glaze:
- 1/2 cup (60g) powdered sugar
- 1–2 tablespoons fresh orange juice
- 1/2 teaspoon orange zest (optional)
Instructions:
Make the Pound Cake:
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
- Add eggs and ricotta: Beat in the eggs, one at a time, followed by the ricotta cheese. Mix until smooth and creamy.
- Add orange flavor: Stir in the orange zest, orange juice, and vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in chocolate chips: Gently fold in the chocolate chips until evenly distributed.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Make the Optional Glaze:
- In a small bowl, whisk together the powdered sugar, orange juice, and orange zest (if using) until smooth. Adjust the consistency by adding more juice (for a thinner glaze) or more sugar (for a thicker glaze).
- Drizzle the glaze over the cooled pound cake. Let it set for a few minutes before slicing.
Tips:
- For extra chocolate flavor, use mini chocolate chips or add a handful of chopped dark chocolate.
- If you don’t have ricotta, you can substitute it with an equal amount of sour cream or Greek yogurt.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Enjoy this decadent and citrusy Chocolate Chip Orange Ricotta Pound Cake!
