Moist and rich - this everything you could want from a pound cake.
1½ cups (375 mL) cake flour
2½ tsp (12 mL) baking powder
1 tsp (5 mL) coarse salt
¾ cup (175 ml) butter, room temperature
1½ cups (375 mL) ricotta
1½ cups (375 mL) sugar, plus 1 tablespoon
3 large eggs
1 tsp (5 mL) pure vanilla extract
1 orange, zested
½ tsp pure almond extract
Preheat oven to 350ºF (180ºC). Grease a 9" x 5" x 3" loaf pan with butter.
In a bowl whisk together the flour, baking powder, and salt.
Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. Cream in the eggs 1 at a time. Mix in the vanilla, orange zest, and almond extract until combined.
Stir in the dry ingredients,in two additions, until just mixed. Pour the batter into the prepared pan and bake until a tester comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Allow the cake cool in the pan for 10 minutes then gently remove the cake from the pan and let cool completely on a wire rack. Let cool completely before slicing.
Yield: Serves 10 to 12.