Ricotta Orange Pound Cake

Giada recipe

Photo by Tara E.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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

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.

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