Ricotta olive oil pound cake from Dinner in One: Exceptional & Easy One-Pan Meals (page 233) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    Can substitute melted butter for olive oil.

  • Lisadimarco on February 11, 2026

    This is a favorite in my household. No sooner do i make it and it’s gone. I baked it in 2 small loaf pans.

  • stef on January 06, 2025

    This cake has a lovely dense moist texture with a hint of orange. I brushed it with Grande Mernier sugar syrup after baking. Served with french vanilla ice cream.

  • jenmacgregor18 on April 15, 2024

    The texture is lush and beautiful. And it’s a nice looking cake. Mine didn’t taste much like orange. 1tsp of zest wasn’t much. I added a bit of orange oil and even then we didn’t get much orange flavor. I would add a bit more.

  • MollyPellecchia on February 10, 2024

    One of the easiest, quickest (and almost no clean-up) cakes I’ve ever baked. Definitely a repeat. Moist, beautiful crumb, orange peel was subtle.

  • Lepa on March 08, 2023

    This is an outstanding cake. I used meyer lemons for the zest. The flavor was delicate and the texture was dreamy. I have too many cookbooks so I rarely repeat recipes but this deserves many repeats.

  • Emily Hope on December 02, 2022

    Delicious cake--super moist and tender. Very easy to put together -- in the oven in under 15 minutes. I replaced 100 grams of the AP flour with freshly milled pima soft wheat to good effect, and backed off the sugar just a bit. There was a discrepancy between the volume and weight measurements for the oil (97 grams would have been closer to 1/2 cup not 3/4) -- I went with the 3/4 cup and that seemed fine(but also given how moist it was the other way would probably have been fine too!)

  • dianev on November 16, 2022

    I made this in a loaf pan lined with parchment and it baked perfectly. Flavored with zest of one lemon and one orange. Good taste but a very heavy cake. We ate it with a little spiced cranberry jam on the side which complemented the flavor beautifully.

  • Nancy402 on September 17, 2022

    One of the best cakes I’ve ever made. Moist and flavourful. Delicious all on ts own. Dusting the Bundt pan with sugar instead of flour worked like a charm.

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