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Orange Ricotta Pound Cake

October 5, 2012

I keep a fairly steady supply of this bread–everyone in my family loves it. The orange flavoring is just the right amount and comes from the zest of one orange, which you can see throughout the cake. It’s best straight out of the oven, but also makes for a great afternoon pick-me-up with a cup of hot tea. You might notice that the recipe calls for cake flour instead of regular all-purpose flour. Use cake flour, it makes a big difference.


1 ½ cups cake flour

2 ½ tsp baking powder

1 tsp kosher salt

1 ½ sticks butter, room temperature

1 ½ cups ricotta

1 ½ cups sugar

3 eggs

1 tsp vanilla

1 orange, zested

2 tbsp Amaretto (optional)

Preheat oven to 350°. Cream the butter, ricotta and sugar together until fluffy. Add the eggs one at a time, then the vanilla, orange zest and Amaretto. Next add the dry ingredients in and stir until just combined. Do not over mix. Pour batter into a greased loaf pan and bake for about 50 minutes, or until a toothpick comes out clean. Let the cake cool for a bit before removing it from the pan. Cool completely on a wire rack.

Recipe from here.

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