Ricotta Orange Pound Cake
Yield: 6 to 8 servings
- 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 + 1 tablespoon granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 orange, zested
- 2 tablespoons amaretto
- Powdered sugar for dusting
- Heat oven to 350 degrees F. Butter a 9 x 5 inch loaf pan.
- 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 minutes.
- With machine running, add eggs, one 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.