Ricotta Olive Oil Pound Cake

Preheat the oven the 350ºF. Butter a standard large loaf pan (5″ by 10″).

Sift together the flour, baking powder and salt in a bowl. Whip together the butter, ricotta, sugar, olive oil, vanilla and almond extract in a separate bowl with an electric mixer. Add the dry ingredients to the wet and beat until nice and airy. Add the eggs into the mix.

Pour the batter into your pan and bake for 45-55 minutes or until you can put a toothpick into the cake and it comes out clean. Allow the cake to cool for around 15 minutes in the pan and then transfer to a wire rack to completely cool.