Ricotta Orange Pound Cake with Strawberries

• 1 1/2 cups cake flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more to grease the baking pan
• 1 1/2 cups whole-milk ricotta cheese
• 1 1/2 cups plus 1 tablespoon granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• Zest of 1 orange
• 2 tablespoons Amaretto
• Confectioners sugar, for dusting
• 1 pint strawberries, hulled and quartered

1. Preheat the oven to 350F.
2. Grease a 9 x 5 x 3-inch loaf pan with butter.
3. In a medium bowl, combine the flour, baking powder, and salt.
4. Stir to combine.
5. Using an electric mixer, cream together the butter, ricotta, and the 1 1/2 cups of granulated sugar until light and fluffy, about 3 minutes.
6. Add the eggs one at a time, beating until each is incorporated before adding the next.
7. Add the vanilla, orange zest, and Amaretto and mix until combined.
8. Add the dry ingredients, a small amount at a time, beating just until incorporated.
9. 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, 45 to 50 minutes.
10. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
11. Using a sieve, dust the cooled cake with confectioners sugar.
12. Meanwhile, place the strawberries in a small bowl with the remaining 1 tablespoon of granulated sugar.
13. Toss to combine, then set aside until the strawberries have released some of their juices.
14. To serve, slice the cake and serve topped with a spoonful of strawberries and their juices.

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

Taken from www.epicurious.com/recipes/food/views/ricotta-orange-pound-cake-with-strawberries-376614 (may not work)