This pound cake was amazing. It was so moist and perfectly flavored with hints of almond and lemon! The kids and I absolutely loved it. Devon even bartered away one of his precious mechanical pencils for his brother’s last slice. When I first saw this pound cake on the blog, Mike’s Table I knew it wouldn’t be long before I gave it a try. He called it lemon and ricotta pound cake but from my title you can see I took a different route.
I did make two slight but big flavor changes to the recipe. I used almond extract (1/2 tsp) in place of the vanilla and added some lemon extract (1/4 tsp) which Mike has listed as optional. (Hilary, it was all your yummy almond and citrus posts that inspired my changes! Thx!)I also baked four mini loafs instead of one large one. (Have you read Peabody’s reasons for using mini loaf pans? Reason numbers 2 and 8 are right on the money!) This recipe is definitely a keeper. I’ve already bought more ricotta for another try only this time I’m going with orange and almond. Mmmmm!