Moist and rich - this everything you could want from a pound cake. br br Ingredients br 1½ cups (375 mL) cake flour br 2½ tsp (12 mL) baking powder br 1 tsp (5 mL) coarse salt br ¾ cup (175 ml) butter, room temperature br 1½ cups (375 mL) ricotta br 1½ cups (375 mL) sugar, plus 1 tablespoon br 3 large eggs br 1 tsp (5 mL) pure vanilla extract br 1 orange, zested br ½ tsp pure almond extract br br br Method: br Preheat oven to 350ºF (180ºC). Grease a 9" x 5" x 3" loaf pan with butter. br br In a bowl whisk together the flour, baking powder, and salt. br Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. Cream in the eggs 1 at a time. Mix in the vanilla, orange zest, and almond extract until combined. br Stir in the dry ingredients,in two additions, until just mixed. Pour the batter into the prepared pan and bake until a tester comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Allow the cake cool in the pan for 10 minutes then gently remove the cake from the pan and let cool completely on a wire rack. Let cool completely before slicing. br Yield: Serves 10 to 12.