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Ricotta Orange Pound Cake
3/4 cup unsalted butter, at room temperature, plus more to grease baking pan
1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups whole milk ricotta cheese
1 1/2 cups plus 1 tablespoon sugar
3 large eggs
1 teaspoon vanilla extract
1 orange, zested
2 tablespoons amaretto
Powdered sugar for dusting
Heat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan with butter.
In medium bowl, mix flour, baking powder and salt. Stir to blend.
Using a mixer, cream butter, ricotta and sugar until light and fluffy, about 3 minute.
With machine running, add eggs, 1 at a time.
Add vanilla extract, orange zest and amaretto until mixed.
Add dry ingredients, a small amount at a time, until just incorporated.
Pour batter into prepared pan and bake until a wooden pick comes out clean and cake pulls away from sides of pan, 45 to 50 minutes.
Let cool in pan for 10 minutes, then transfer to rack to cool completely.
To wrap, return to pan and dust with powdered sugar.
Yield: 6 to 8 servings
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