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!
A fantastic combo! That cake must taste heavenly!
ReplyDeleteCheers,
rosa
Looks beautiful and moist! Yumminess!
ReplyDeleteI don't think I've had the almond/lemon combo before, but it sounds wonderful!
ReplyDeleteIngrid,
ReplyDeleteThat cake looks heavenly. All you need is a little limoncello...
Mimi
That last photo is gorgeous Ingrid! It makes me want to go make that pound cake right now!
ReplyDeleteGreat job and I can't wait to see your next post ;-)
We really enjoy pound cake and yours looks GREAT.
ReplyDeleteIngrid, these look so moist and yummy and mini loaves are so fun!!!
ReplyDeleteThat looks so light and fluffy!
ReplyDeleteLooks amazing, sounds amazing... lemon, ricotta, and almond, what's not to love?
ReplyDeleteWoW! That looks really yummy! I will have to check out the reasons to use a mini loaf pan instead, whicj also means I will have to go and buy mini loaf pans ;)
ReplyDeleteOooo! I bet that WAS amazing! Looks great!
ReplyDeleteThis sounds yummy, and you can just see how moist it is!!
ReplyDeleteI thought those looks familiar (remembering Hilary's post). They look delicious! I love using mini loaf pans too. My reasons: more crust to cake ratio, easy to give away and quicker baking times!
ReplyDeletethis gorgeous cake is pretty much the definition of moist and soft. looks luscious, ingrid!
ReplyDeleteCan I recommend? In pastry school we made a lovely almond cake- we buttered the pan it was baked in very generously and pressed sliced almonds all along the pan, so they stuck to the butter. Then poured the batter in, topped with sliced almonds and baked it like that. When we turned it out, it had a crisp, toasted almond crust. We dusted it with powdered sugar, and it was so delicious and pretty.
ReplyDeleteTotally just a thought, but it would be a great technique for this cake!
Oh my dear friend Ingrid,
ReplyDeleteHow I love your cakes!!!
This is another beautiful cake...Lovely!!!
Oh my gosh...this looks so delicious...and beautiful!!! I cannot wait to try this...!!!
ReplyDeleteThanks!!!
michelle
This looks so good! I think I'll try them this weekend!
ReplyDeleteoh my gosh, so yummy! i seriously don't need a dessert cookbook when i have your tasty blog!
ReplyDeleteI have a serious addiction to just about anything almond with anything else. I can't wait to try this.
ReplyDeleteSo glad to hear about the mini loaf pans... I always have a gooey center problem. That sounded weird but you know what I mean...
I forgot to say how funny the bartering is!
ReplyDeleteI am totally nuts over anything flavored with almond (pun intended). I've been staring at a container of ricotta cheese and I think you inspired me. I love pound cakes and bundt cakes more than traditional cakes with frosting. This is perfect with morning coffee. Thanks, Ingrid!
ReplyDeleteThis looks so incredibly moist. I love almond extract in baked goods, I think it's such a nice change from the usual vanilla flavor!
ReplyDeleteThis looks really good Ingrid! So dense and super moist. I had a lemon cake the other night with hints of almond in it and it was just delicious! I love the flavor combo.
ReplyDeleteThis sounds just lovely Ingrid. The moistness is apparent and its so pretty too. Almond lemon, ricotta, yum. I make ricotta cookies with lemon that we like, so I know we'd enjoy these.
ReplyDeleteWhat a lovely rich pound cake! I love your addition of almond extract too, it sounds like it would compliment the other flavors perfectly!
ReplyDeleteLooks so lovely and moist - yum!
ReplyDeleteLook at how moist that cake is! I love almond and lemon flavors. I know I would love this.
ReplyDeleteI love almond flavor. It is always my choice for frosting when making decorated sugar cookies! The cake looks amazing!
ReplyDeleteIngrid, I LOVE pound cake. Slice it up, I'm coming over!!
ReplyDeleteThis does look like the most perfect and moist pound cake. Love the flavors!
ReplyDeleteLove cakes made with ricotta! They are always so moist and this one is no exception as I can tell from your great photos! Almond and lemon would be super flavors!
ReplyDeleteYum! Ingrid...that pound cakes looks so moist and delicious! love the flavor combos
ReplyDeleteN loves lemon cakes and I should so make this for her for breakfast one day. Thanks Ingrid!
ReplyDeleteThis looks so lovely, what a fabulous combination. The ricotta must make this cake so moist - along with the touch of lemon it sounds like the perfect cake.
ReplyDeleteMmmm, that looks delicious!
ReplyDeleteOh Ingrid, those flavors sound so good in this cake. I made a ricotta pound cake about 2 years ago and not only is it an absolutly delicious cake, but it's been one of my most googles pages according to my stats. I love the flavors you added. I might have to revisit this cake thi holiday season!
ReplyDeleteIngrid, you know me - I was composing a comment on how FABULOUS this looks before I even saw your mention of me and my endless almond and lemon cakes ;)
ReplyDeleteThis is one to try for me!
I have GOT to get some mini loaf pans! And SO funny about the mechanical pencils - I've forgotten how important those are in a kid's life!
ReplyDeleteThis would be so incredible tucked in amongst a juicy fruit trifle ! : )
ReplyDeleteGood call on the almond extract- this sounds amazing!
ReplyDeleteOh MAN, first of all... did I call you Irene? Because I am always tempted to do that and then double check myself because I KNOW it is Ingrid! Hahaha! Sorry! SEcondly... I am IN LOVE with this recipe. Just bookmarked it... this is exactly the kind of thing my boyfriend and I would love!
ReplyDeleteI would barter like 5 mechanical pencils and some cash for a slice of that, dont you love how boys work things out?
ReplyDelete