Orange-and-Ricotta Pound Cake

I found this recipe online and modified it. The original recipe called for orange zest and a liquor, stuff that often I just don't have on hand unless I make a special shopping trip (my kiddos are not big citrus fans) we do however always have frozen OJ on hand and a small arsenal of baking extracts. The recipe turned out amazing! Its soft, moist, fluffy and OH so YUMMY!

3/4 cup soft unsalted butter 

1 1/2 cups flour 

2 1/2 teaspoons baking powder

1 teaspoon salt

1 1/2 cups whole-milk ricotta cheese

1 1/2 cups sugar

3 large eggs

2 teaspoon pure vanilla extract

¼ cup frozen Orange Juice

2 Teaspoons almond extract

1. Preheat the oven to 350ºF. Grease pans a 9-by-5-by-3-inch loaf pan or a few smaller pans. In a 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 and almond extract until combined. Add the dry ingredients, a small amount at a time, until just incorporated.

3. Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 45 to 50 minutes or about 35 minutes for mini pans. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.