Ricotta Orange Pound Cake

• 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

1. Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with butter.
2. In a medium bowl, combine the flour, baking powder and salt.
3. Stir to blend.
4. Using a mixer, cream the butter, ricotta and granulated sugar until light and fluffy, about 3 minutes.
5. With the machine running, add the eggs 1 at a time.
6. Add the vanilla, orange zest and amaretto until combined.
7. Add the dry ingredients, a small amount at a time, until just incorporated.
8. 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.
9. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
10. To wrap, return to the pan and dust with confectioners' sugar.
11. Photograph by Gemma Comas

unsalted butter, cake flour, baking powder, kosher salt, wholemilk, sugar, eggs, vanilla, orange, sugar

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/ricotta-orange-pound-cake-recipe.html (may not work)