Pound Cake Snob

 I have a problem. I am a pound cake snob. I can't stand a dry pound cake, and one with a bland, boring flavor. I can tell by looking at it if it is worth tasting! I've tried a lot of recipes and this is by far my favorite and that is why I'm posting it for you to try.   I don't know about you but I love Ricotta cheese. I love the creamy, thick texture, so, I knew this pound cake would be a winner. Let me say that it is amazing! The ricotta cheese gives it the moist dense texture and the orange gives it a great freshness.. with a hint of Amaretto for an almond flavor, you are going never going to make a regular pound cake again and you may even become a pound cake snob just like me! 







Ricotta Orange Pound Cake with Strawberries

Giada De Laurentiis


Ingredients:

• 1 1/2 cups cake flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3/4 cup (1 1/2 sticks) butter room temperature, plus more to grease the baking pan
• 1 1/2 cups whole milk ricotta cheese
• 1 1/2 cups sugar, plus 1 tablespoon
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 orange, zested 
• 2 tablespoons Amaretto
• Powdered sugar, for dusting
• 1 pint strawberries, hulled 

Directions:

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

Using an electric mixer, cream together the butter ricotta, and 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 mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes.



 Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve dust the cooled cake with powdered sugar.

Meanwhile, place the strawberries in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.

To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.