We had leftover ricotta from making lasagna so I looked around on the Internet and found http://www.callmepmc.com/classic-ricotta-pound-cake/ . It was DELICIOUS! Rich, buttery, moist, mmmmm. I used almond extract as we were having a glass of amaretto with it for dessert.
I made this with a pint container of ricotta that I'd bought for something else. Since I used more ricotta than the recipe called for, it took 65 minutes to get (mostly) cooked. The edges puffed over the loaf pan, browned a bit, and one edge fell off when I de-panned it. I had to eat it.
As medtran said, this is a DELICIOUS cake! I had a little rum extract to get rid of (couldn't taste it), and added some vanilla.
WOW!!!
Gave most of it away, but saved a little for Dad and me.
