Recipe courtesy of Giada De Laurentiis

From: Food Network Magazine

Ricotta Orange Pound Cake

Name: Ricotta Orange Pound Cake
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 6-8 servings
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more to grease the 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 table spoon granulated sugar; 3 large eggs; 1 teaspoon pure vanilla extract; 1 orange, zested; 2 tablespoons amaretto Confectioners' sugar, for dusting

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Level: Easy
Total: 1 hr 15 min

Prep: 30 min
Cook: 45 min

Yield: 6-8 servings

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Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more to grease the 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 table spoon granulated sugar

3 large eggs

1 teaspoon pure vanilla extract

1 orange, zested

2 tablespoons amaretto Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with butter. In a medium bowl, combine the flour, baking powder and salt. Stir to blend.
Using a mixer, cream the butter, ricotta and granulated sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest and amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated.
Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 45 to 50 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. To wrap, return to the pan and dust with confectioners' sugar.

Photograph by Gemma Comas

Recipe courtesy Giada De Laurentiis for Food Network Magazine

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