1-Getting started with this Orange Ricotta Pound Cake is simple and fun. Begin by preheating your oven to 350°F and preparing a 9×5-inch loaf pan with butter or nonstick spray. This step sets the stage for even baking and easy removal.

2-In a large bowl, whisk together the eggs and ricotta until they’re well blended. Then, add the oil and orange liqueur or juice, whisking again to combine everything smoothly. This creates a creamy base that makes the cake so moist.

3-Next, mix in the sugar, salt, and orange zest to infuse that bright flavor. Add the baking powder and whisk it in before folding in the flour with a spatula. Be gentle to avoid overmixing, which keeps the texture light.

4-Pour the batter into your prepared pan and bake for 50 to 60 minutes. For mini pans, check at about 35 minutes. Use a toothpick or thermometer to confirm it’s done at around 200°F internally. Let it cool fully in the pan before moving to a rack.