Ricotta Orange Pound Cake

From Giada De Laurentis--Food Network Magazine
Makes 6 to 8 servings
Total Time: 1 hour 15 minutes

3/4 c. unsalted butter, at room temperature, plus more to grease the baking pan
1 1/2 c. cake flour
2 1/2 tsp. baking powder
1 tsp. kosher salt
1 1/2 c. whole-milk ricotta cheese
1 1/2 c. plus 1 Tbsp. granulated sugar
3 large eggs
1 tsp. pure vanilla extract
1 orange, zested
2 Tbsp. amaretto
Powdered sugar, for dusting

Preheat the oven to 350 degrees. Grease a 9 x 5 x 3 inch loaf pan with butter. In a medium bowl, combine the flour, baking powder and salt. Stir to blend.

Using a mixer, cream the butter, ricotta and granulated sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 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.

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. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. Then dust with powdered sugar.