Orange Ricotta Pound Cake

Ingredients:

• 165g unsalted butter, room temperature, plus extra for greasing the pan
• 1.5 cups cake flour
• 2.5 tsp baking powder
• 1 teaspoon of salt
• 1.5 cups whole milk ricotta
• 1.5 tbsp. + 1 tbsp. sugar
• 3 large eggs
• 1 tsp vanilla extract
• Zest of 1 orange
• 2 tbsp Amaretto
• Powdered sugar, for dusting

Preparation:

1. Preheat oven to 350°F (175°C). Grease a 9 x 5 x 3-inch loaf pan with butter. In a medium bowl, whisk together the flour, baking powder, and salt.
2. Using a mixer, beat the butter, ricotta, and sugar until fluffy, about 3 minutes. With the mixer running, add the eggs one at a time. Add the vanilla extract, orange zest, and Amaretto. Fold in the dry ingredients, a little at a time, and knead the dough.
3. Pour the batter into the prepared pan and bake until a toothpick inserted into the cake 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 wire rack to cool completely. To seal, return the cake to the pan and dust with powdered sugar.