Ingredients
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature (plus extra for greasing the pan)
1 1/2 cups cake flour (or all-purpose flour)
1 1/2 cups whole-milk ricotta cheese
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 orange
2 tablespoons amaretto (or Cointreau or Grand Marnier)
Confectioners’ sugar, for dusting (optional)
Instructions
Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Generously grease a 9×5-inch loaf pan with butter, ensuring all sides are coated.
Mix Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add Ricotta and Eggs:
Incorporate the ricotta cheese into the butter mixture, mixing until smooth. Add the eggs one at a time, beating well after each addition.
Flavor the Batter:
Stir in the vanilla extract, orange zest, and amaretto (or your choice of liqueur). Mix until the flavors are well combined.
Combine Wet and Dry Mixtures:
Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to ensure a tender cake.
Bake the Cake:
Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with confectioners’ sugar if desired.
Enjoy.