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Recipe courtesy of Giada De Laurentiis

From: Food Network Magazine

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Total:: 1 hr 15 min
Prep:: 30 min
Cook:: 45 min

Yield:: 6-8 servings

Level:: Easy

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

My Private Notes

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