Ricotta Orange Poundcake

Ricotta Orange Poundcake
Ricotta Orange Poundcake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    sticks unsalted butter at room temperature

  • 1 1/2

    cups cake flour

  • 2 1/2

    tsp. baking powder

  • 1

    tsp. kosher salt

  • 1 1/2

    cups whole milk ricotta cheese

  • 1 1/2

    cups plus 1 T granulated sugar

  • 3

    large eggs

  • 1

    tsp. vanilla

  • 1

    orange, zested

  • 2

    T Amaretto

Directions

Preheat the oven to 350. Grease a 9x5x3-inch loaf pan. In a medium bowl combine the flour, baking powder and salt. Stir to blend. Using a mixer, cream the butter and 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, mixing 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, 45-50 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. Dust with confectioners' sugar.

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