Ricotta Orange Pound Cake
Moist and rich - this everything you could want from a pound cake.
Ingredients
| Dry ingredients | ||
| Cake flour | 1 1/2 Cup (24 tbs) (375 mL) | |
| Baking powder | 2 1/2 Teaspoon (12 mL) | |
| Coarse salt | 1 Teaspoon | |
| Wet ingredients | ||
| Butter | 3/4 Cup (12 tbs) , at room temperature (175 ml) | |
| Ricotta | 1 1/2 Cup (24 tbs) (375 mL) | |
| Sugar | 390 Milliliter (1½ cups (375 mL), plus 1 tablespoon) | |
| Eggs | 3 Large | |
| Pure vanilla extract | 1 Teaspoon | |
| Zest of orange | 1 | |
| Pure almond extract | 1/2 Teaspoon |
Directions
GETTING READY
1. Preheat oven to 350 degree F or 180 degree C.
2. Grease a 9" x 5" x 3" loaf pan with butter and set aside.
MAKING
3. In a bowl, combine flour, baking powder, and salt. Mix well.
4. In a separate bowl, cream together butter, ricotta, and sugar for 3 minutes or until light and fluffy.
5. Add eggs 1 at a time and beat after each addition.
6. Mix in the vanilla, orange zest, and almond extract until combined.
7. Gradually add the dry mixture into the wet, a little at a time and stir until just mixed.
8. Pour the batter into the prepared pan and bake for about 45-50 minutes or until a tester comes out clean and the cake is beginning to pull away from the sides of the pan.
9. Allow the cake to cool in the pan for 10 minutes then gently remove from the pan and let cool completely on a wire rack.
SERVING
10. Slice when completely cooled and serve.
Recipe Summary
Nutrition Facts
Serving size
Calories 373Calories from Fat 150
% Daily Value*
Total Fat 17 g26.2%
Saturated Fat 10 g50%
Trans Fat 0 g
Cholesterol
Sodium 264 mg11%
Total Carbohydrates 49 g16.3%
Dietary Fiber 2 g8%
Sugars 32 g
Protein 8 g16%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
