Ricotta lemon pound cake recipe with strawberries

Ingredients

• 1 1/2 cups cake flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 1/2 cups whole milk ricotta cheese, at room temperature
• 1 1/2 cups sugar, plus 1 tablespoon
• 3 large egg, at room temperature
• 1 teaspoon vanilla extract
• zest of 1 lemon
• 2 tablespoons Amaretto
• 1 pint strawberries, hulled and quartered