Ricotta Orange Pound Cake

Ingredients

• 2.5 teaspoons double-acting baking powder 
• 1.5 cups cake flour 
• 2 tablespoons amaretto confectioners' sugar for dusting
• 3 large eggs 
• 1 teaspoon kosher salt 
• 1  orange zest 
• 1.5 cups whole-milk ricotta cheese 
• 1.5 cups table spoon granulated sugar 
• 0.8 cup butter unsalted plus more to grease the baking pan at room temperature
• 1 teaspoon vanilla extract pure

Equipment

• bowl
• frying pan
• oven
• blender
• loaf pan
• toothpicks

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.
3. Add the vanilla, orange zest and amaretto until combined.
4. Add the dry ingredients, a small amount at a time, until just incorporated.
5. 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.
6. 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.
7. Photograph by Gemma Comas