I actually made this about a month ago, but haven’t had a chance to bring its greatness to you yet. I love ricotta, and I love lemon, so this is a recipe tailor-made for me. First of all, it’s super easy—just blend everything together, throw it in a pan, and call it a day. But secondly, it can do double duty as both a breakfast and a dessert.
This is the perfect antidote to holiday food excesses. It’s light and sweet and tart, so a great alternative to all of the heavy, rich desserts we’re usually consuming this time of year. It would be great to have on hand for company to just snack on whenever they want.
If I had any complaints about this recipe, they would probably be about the texture, which can be a little dry, but since it’s pound cake that’s really more the nature of the beast. It’s good on its own, but even better with some tea or coffee.
I had some overflow batter, so I greased up a ramekin and baked little individual pound cakes. Next time I think I’d use a few more ramekins and do shallower mini cakes, or else it can get a little bread-y. [Read more...]