Orange pound cake with dark chocolate chips, a very simple dessert, perfect for breakfast and every break of the day. Fragrant and very soft, with orange juice and zest, and creamy ricotta in the batter… the pound cake stays soft even for 3-4 days if stored in a dome-shaped container. Try this recipe, it’s easy and quick to make, but really very delicious!
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- Difficulty: Easy
- Cost: Low Cost
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 287.46 (Kcal)
- Carbohydrates 39.42 (g) of which sugars 19.63 (g)
- Proteins 6.06 (g)
- Fat 12.87 (g) of which saturated 2.90 (g)of which unsaturated 8.07 (g)
- Fibers 0.58 (g)
- Sodium 29.32 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 3 eggs
- 3/4 cup sugar
- 5 oz ricotta
- 1/2 cup vegetable oil
- 1 packet baking powder
- orange zest
- orange juice (about 2 tbsp)
- 1/2 cup dark chocolate chips
Tools
- Pound Cake Pan
- Parchment Paper
- Grater
- Citrus Juicer
- Electric Mixer or stand mixer
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Preparation
Weigh the chocolate chips and place them in the freezer inside a container.
With the help of an electric mixer (or a stand mixer), beat the eggs with the sugar and the grated zest of an untreated orange.
When the mixture is fluffy and frothy, add the ricotta and the vegetable oil, continuing to mix with the beaters.
Gradually add the sifted flour along with the baking powder.
Finally, pour in the juice squeezed from about half an orange (2 tbsp). Mix until you get a smooth and fairly thick batter.
Now add the chocolate chips and distribute them with a spatula, keeping about a tablespoon aside.
Pour the batter into a pound cake pan, previously lined with parchment paper. Sprinkle the surface with the chips set aside (1).
Place the pound cake in a static oven at 347°F and bake it for about 45 minutes. Check the cooking with a toothpick, as the times vary depending on the oven and the pan used.
At the end, remove from the oven and let the cake cool well on a rack (2).
The orange and chocolate chip pound cake is ready, before serving you can sprinkle with a little powdered sugar if you wish.
Tips and Variations
You can replace the oil with melted and cooled butter (120 g).
You can replace the ricotta with the same amount of Greek yogurt.
You can increase or decrease the amount of chocolate chips to your taste.
With the same doses, you can make a bundt cake or a classic round cake (24 cm pan).
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