Ricotta Pound Cake, Gluten-Free

Note: This recipe uses my gluten-free flour mix:
Jeanne's Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum

(you can also use the gluten-free flour mixture of your choice--just be sure it contains xanthan gum. Or, you can add 1/4-1/2 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the cake)

Special Equipment Needed

-a stand mixer is always nice, but a hand mixer will do
-9x5 loaf pan or a 10 C bundt pan

1 1/2 C Jeanne's Gluten-Free All-Purpose Flour Mix
2 1/2 tsp baking powder
1 tsp kosher salt (the big grain salt)
3/4 C (1 1/2 sticks) unsalted butter, softened
1 1/2 C granulated sugar
1 1/2 C whole milk ricotta
3 large or extra large eggs
1 tsp vanilla extract
Optional: 1/2 vanilla bean
extra butter and tapioca flour for pan

Preheat oven to 350 degrees
-butter and flour loaf or bundt pan
-in a small bowl, mix together flour, baking powder and salt; set aside
-in bowl of mixer, beat butter until light and fluffy
-add ricotta, continue to beat
-add sugar, continue to beat until light and fluffy
-add vanilla extract
-cut open vanilla bean, scrape out seeds into this mixture, beat (discard shell of bean)
-add eggs, one at a time, beating after each addition
-beat this a little longer, so it's light and fluffy
-with mixer on low, beat in dry ingredients
-mix until just combined, do not over mix

-pour batter into prepared pan
-thump pan on counter to release any trapped air bubbles

-bake at 350 degrees for 50 minutes to 1 hr--until a tester comes out clean
-cool in pan for about 5 minutes and then turn out onto a wire rack to cool completely