One-Bowl Ricotta Olive Oil Pound Cake

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

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

Directions at epicurious.com

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