Ricotta Orange Pound Cake

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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

  1. 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.
  2. 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.
  3. 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.

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