Peach-Ricotta Pound Cake


This peach-ricotta pound cake is fruity and delicious. The ricotta cheese helps keep it moist, and the peaches add fresh summer flavor. Using vanilla extract lets the spices shine through, while almond extract provides a stronger flavor that pairs well with the peaches.

peach ricotta pound cake
Photo: Sonia Bozzo
Active Time:
10 mins
Total Time:
1 hr 50 mins
Nutrition Profile:


  • ¾ cup granulated sugar

  • 6 tablespoons unsalted butter, softened

  • 3 large eggs

  • ¾ cup part-skim ricotta cheese

  • 2 tablespoons grated orange zest (from 2 oranges)

  • 2 tablespoons orange juice plus 1 teaspoon, divided

  • 1 teaspoon vanilla or almond extract

  • ¾ cup whole-wheat flour

  • ¾ cup all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • ½ teaspoon ground ginger

  • ½ teaspoon ground cinnamon

  • 2 medium peaches, chopped

  • 3 tablespoons confectioners' sugar

  • 1 tablespoon toasted sliced almonds


  1. Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom and 2 long sides with parchment paper, leaving 2 inches overhanging on each side.

  2. Beat sugar and butter in a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer on medium-high speed until creamy, about 5 minutes. Beat in eggs, one at a time, until incorporated, scraping down the sides of the bowl between each addition. Add ricotta, orange zest, 2 tablespoons orange juice and vanilla (or almond extract); beat on medium-low speed just until combined, about 1 minute. Add whole-wheat flour, all-purpose flour, baking powder, salt, ginger and cinnamon; beat on low speed until almost combined, about 1 minute. Fold peaches into the batter. Spoon the batter into the prepared pan and spread evenly.

  3. Bake until starting to brown around the edges and a wooden pick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a wire rack for 10 minutes. Run a knife around the edges to loosen, then invert the cake onto the rack. Carefully turn it right-side up. Let cool completely, about 30 minutes.

  4. Whisk confectioners' sugar and the remaining 1 teaspoon orange juice in a small bowl until smooth. Spoon the glaze onto the cake and immediately sprinkle with almonds.

To make ahead

Wrap airtight and store at room temperature for up to 3 days.


9-by-5-inch loaf pan; parchment paper

Nutrition Facts (per serving)

263 Calories
11g Fat
36g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 10
Serving Size 1 slice
Calories 263
% Daily Value *
Total Carbohydrate 36g 13%
Dietary Fiber 2g 7%
Total Sugars 21g
Added Sugars 17g 34%
Protein 7g 14%
Total Fat 11g 14%
Saturated Fat 6g 30%
Cholesterol 80mg 27%
Vitamin A 485IU 10%
Vitamin C 5mg 6%
Vitamin D 13IU 3%
Vitamin E 1mg 4%
Folate 43mcg 11%
Vitamin K 2mcg 2%
Sodium 158mg 7%
Calcium 193mg 15%
Iron 1mg 6%
Magnesium 59mg 14%
Potassium 162mg 3%
Zinc 1mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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