Ricotta Orange Poundcake
- 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
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.