Edit: I posted this weekend last year. I recently made it with lemons instead of oranges and WOW. YOU GUYS. It was soooooo good. So I’m reposting, to share again!
By special request, and the fact I had nothing else ready to post today, here is the recipe for the Ricotta Orange Pound Cake I made over the weekend. This cake was SO EASY! And oh my gosh, the flavor is fantastic, the cake has just the right consistency…. You can’t ask more of cake. You can probably tell I used my springform pan and it worked beautifully.
Ricotta Orange Pound Cake
Adapted from Laura’s Sweet Spot
1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
1 1/2 cups whole milk ricotta cheese
1 1/2 cups sugar
1 orange, zested (OR lemon)
3 large eggs
1 teaspoon vanilla extract
2 tablespoons Amaretto (or 1/2 tsp almond extract) (I used the almond extract)
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 combine; set aside.
In bowl of electric mixer, measure out sugar and rub orange zest into sugar with fingertips. Add butter and cream together until fluffy, about 3 minutes. Add ricotta and continue to cream, until well incorporated and light, about 2 minutes or so.
With the machine running, add the eggs 1 at a time, mixing one full minute after each. Add the vanilla and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated.
Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.
Et voila! Enjoy!