The Master of All Pound Cakes

One of the main hits during our Fondue Night was the Ricotta Orange Pound Cake.  Not only was it excellent dipped in Creme Brulee Fondue, but I couldn't help but think this would be the perfect brunch addition, or weekend breakfast while curled up on the couch with some coffee.

Picture Source

Ingredients

*  1 1/2 cups cake flour
*  2 1/2 tsp baking powder
*  1 tsp 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
*  3 large eggs
*  1 tsp vanilla extract
*  1 orange, zested
*  2 TSP Amaretto
*  (Optional)  Powdered sugar, for dusting
*  (Optional)  Fruit of your choice for topping/garnish

Directions

1.  Preheat oven to 350.  Grease a 9x5x3 inch loaf pan with butter.  In a medium bowl combine the flour, baking powder, and salt.  Stir to combine.

2.  Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes.  With the machine running, add the eggs one 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.

3.  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 45-50 minutes.

4.  Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. 

5.  (Optional) Using mesh sieve, dust the cooled cake with powdered sugar.  (Optional) Top or garnish with fruit.

Note for baking at high altitude:  We suggest using approximately an extra 1/4 cup flour and maybe 2 TSP water.

-------------------Good Book and Cuddly Pet not included---------------------

Recipe source here.