Ricotta lemon pound cake with strawberries

Ingredients

• 1 1/2 cups cake flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 1/2 cups whole milk ricotta cheese, at room temperature
• 1 1/2 cups sugar, plus 1 tablespoon
• 3 large egg, at room temperature
• 1 teaspoon vanilla extract
• zest of 1 lemon
• 2 tablespoons Amaretto
• 1 pint strawberries, hulled and quartered

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Preparation

• Preheat oven to 350 F. Grease a 9 x 5 x 3-inch loaf pan with cooking spray. In a medium bowl whisk the cake flour, baking powder and salt to combine.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, ricotta, and sugar on medium speed until light and fluffy, about 2 minutes.
• With the machine running, add the eggs one at a time, incorporating each before adding the next.
• Add the vanilla, lemon zest, and Amaretto and mix until combined. A little at a time, add the dry ingredients, beating just until incorporated.
  
• Pour the batter 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 turn out and transfer to a wire rack to cool completely.
• 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.

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