While unpacking mounds of boxes, organizing everything, and finding all the missing furniture we needed to set-up our new place, my craving for pound cake grew larger and larger. I had it ALL planned out in my head! The first night in our new place I was going to make this recipe as soon as we were done eating dinner. Let's just say that didn't happen... Good 'ol Irene got in the way, which knocked out our power. All that matters is that in the end, I got to make my pound cake. And by golly, here it is!!!
This recipe is just EVER so slightly adjusted from the Giada recipe I have in one of her cookbooks. I have to say that the small adjustment I made didn't have any negative effect on the recipe. Try this citrus spin on the traditional pound cake. :)
Orange Ricotta Pound Cake
1 1/2 cups cake flour2 1/2 tsp baking powder
1 tsp salt
3/4 cup butter (room temp)
1 1/2 cups ricotta
1 1/2 cups sugar
3 eggs
1 tsp vanilla
1 1/2 tsp almond extract
zest of one large orange
Preheat the oven to 350.
Grease a 9x5x3 loaf pan and set aside until needed.
In a bowl or stand mixer, cream butter, ricotta, and sugar together until light and fluffy (this will take a few minutes). One by one, add the eggs while still mixing. Next add the vanilla, almond extract, and zest to the batter.
In a separate bowl, combine the flour, baking powder, and salt and stir together.
Slowly pour the flour mixture into the wet ingredients just until combined, careful not to over beat the batter.
Pour the batter into the loaf pan and bake for 45-55 minutes, or until light golden brown and a toothpick inserted comes out clean. Let stand for about 10 minutes and remove from pan and allow to cool completely.
Serve with whipped cream, orange slices, or whatever you like. It can stand alone just fine as well if you'd prefer. :) I really don't think you can go wrong with a homemade pound cake!
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