Giada's Ricotta Orange Pound Cake

From Food Network Magazine

3/4 cup unsalted butter, room temp.
1 1/2 cups cake flour
2 1/2 tsp. baking powder
1 tsp. kosher salt
1 1/2 cups whole-milk ricotta cheese
1 1/2 cups (plus 1 Tbsp) granulated sugar
3 large eggs
1 tsp. pure vanilla extract
1 orange, zested
2 Tbsp. amaretto
Confectioners' sugar (for dusting)

1. Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan with butter. In a medium bowl, combine the flour, baking powder, and salt. Stir to blend.

2. Using a mixer, cream the butter, ricotta, and granulated 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.

3. Pour the batter into the prepared, greased, pan, and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 45 to 50 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. To wrap, return to the pan and dust with confectioners' sugar.