One Bowl Ricotta Olive Oil Pound Cake

Ingredients

• Unsalted butter, shortening, or nonstick cooking spray, for the pan
• 1½ cups (300 grams) sugar, plus more for the pan if using a Bundt pan
• 3 large eggs, at room temperature
• 1 cup (250 grams) whole-milk ricotta cheese, at room temperature
• ½ cup (123 grams) sour cream or plain whole-milk yogurt, at room temperature
• ¾ cup (97 grams) extra-virgin olive oil
• 1 Tbsp. vanilla extract
• 2½ tsp. (10 grams) baking powder
• 1 tsp. (5 grams) fine sea salt
• 1 tsp. finely grated orange or lemon zest
• 1½ cups (192 grams) all-purpose flour

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