Very tasty... Dense.... The recipe needs to do a better job on cooking time. I have never seen a recipe with the cooking time more confusion. If this was tightened up I would make it again BUT at this time I can not recommend this recipe. I would suggest you look at other reviews because they gave it 5 stars which is impressive
I made this in a slice tin and will put lemon frosting on it but I have done a taste test and it is soft and moist - so good in fact it may not last long enough for me to frost. It is actually beautiful as a warm cake and could be jazzed up in any way to make a fab dessert . Great way to use up ricotta too.
I was searching for a desert recipe for my home made ricotta cheese; something relatively simple that I could make with ingredients that I had on hand. So I came to food.com and found this absolute GEM! Seriously, this recipe yielded the best pound cake EVER! It was so good, in fact, that I couldn't resist the urge to pour myself a cold glass of milk to go along the cake. I've not felt the need to do that since I was about 10 years old. I don't know if it was my fresh ricotta or the Madagascar Bourbon Vanilla that I used but either way it was amazing. The fact that it required so few ingredients and such ease to prepare just put this recipe over the moon. The only tricky part was the baking. But as the recipe stated very clearly the length of time was dependent upon how much moisture was in the ricotta. In the future I will make sure to drain my ricotta well.
Really moist ( don't overbake..keep checking after 40 mins ) and delicious! I used Part Skim Milk Ricotta because I couldn't find the whole milk variety ( I live on Maui, so we take what we can get! ) but it was still very rich and moist. Also, I used salted butter, but omited 1/2 teaspoon of the salt.