Ricotta pound cake

QSis

Grill Master
Staff member
Gold Site Supporter
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.

Thanks, Karen!

Lee

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