Ricotta Orange Pound Cake
Serves: 12
  • 1½ cups cake flour
  • 2½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • ¾ cup (1½ sticks) butter, room temperature, plus more to grease the baking pan
  • 1½ cups whole milk ricotta cheese
  • 1½ cups sugar
  • 1 orange, zested
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons Amaretto (or ½ tsp almond extract)
  1. Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter.
  2. In a medium bowl combine the flour, baking powder, and salt. Stir to combine; set aside.
  3. In bowl of electric mixer, measure out sugar and rub orange zest into sugar with fingertips. Add butter and cream together until fluffy, about 3 minutes. Add ricotta and continue to cream, until well incorporated and light, about 2 minutes or so.
  4. With the machine running, add the eggs 1 at a time, mixing one full minute after each. Add the vanilla and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated.
  5. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.
Recipe by Laura's Sweet Spot at http://laurassweetspot.com/2012/07/11/ricotta-orange-pound-cake/