My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. What a lovely desert, I am quite fond of pound cake and I also happen to have some ricotta in the fridge , OMG, this is the most moist and delicious sounding pound cake I’ve ever seen. I just made this but with lemon! Read the last paragraph on my blog post. I have ricotta at home… came here from Cynthia’s blog. It was so amazing that the next day I had my order placed for Gina’s book . I love your little butterflies and photo. Needs nothing but a cuppa Espresso! IT WAS MOIST AND SO YUMMY. Her third cookbook, Tortellini at Midnight, is out now. I could go for a slice now. Great time to be in Chicago! I see you have labels now! I recently made it in my longer loaf pan and as you can see it turned out wonderful. Looks awesome…I’ve been looking for new ways to use polenta . It’s just different enough to be special for a holiday! This is the BEST Pound Cake EVER! Now add your baking powder and any flavors you want and fold them through. I can’t wait to make the limoncello version. One of Italy's best loved cakes is an extremely simple, moist, and fluffy pound cake, or as they like to incorrectly call it, “plum cake.” It's as simple as can be: no icing or strong flavorings; perhaps just a shower of confectioners' sugar over the top if anything; a cake that is often eaten for breakfast (yes! The best thing about the pound cake is its name, which makes it all the more easy to remember the traditional recipe: a pound of each ingredient (flour, sugar, butter, and eggs). This is perfect Marie! This is a great pound cake recipe, and yours looks fantastic! Love rich lemony poundcake—last week I made a limoncello ricotta cheesecake and it was light and lemony – I will have to add this to my list of lemony desserts!! Absolutely love your recipe. A layer of sliced apples or pears over the top would be delicious too. I made a little cake on the side to taste it. A similar Tuscan cake, known as the dolce del tre, or "the cake of 3," calls for 3 eggs, 300 grams of sugar, 300 grams of flour and 300 grams of fresh ricotta. The recipe is written above within the article, in bold: "Take 5 eggs, and weigh them in their shells (if they are large, this might equal around 300 grams). YUM!!! But I’d like to give the limoncello version a try!!!!! would love to freeze this. Stole a piece today…perfect for Easter tomorrow. Bookmarking for Easter. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! How did I miss this recipe Marie? Pound Cake.. Thank you SO much for posting this recipe.! Thanks for reminding me that I need to make it again…I think I’ll make yours so I don’t have to dig through cookbooks to find mine! Where is the recipe for the quattro quarti? For my next try, I was wondering what your thoughts were on reducing the number of eggs (from 3 to 2). And then there's the mere fact that you don't need as many utensils as when you use cups and you don't have to wonder if you measured your flour correctly. Hi! Thank you so much. . I just recently made one for the very first time. https://www.prouditaliancook.com/2009/03/ricotta-poundcake.html Food And Drink. hubby was peeking over mmy shoulder and saw this…I think I will have to make it now . (I will try not to eat any of it!).ps. But the recipe for the "Cake of 3" is linked at the bottom of the article. But I would like to try it with olive oil instead of butter. I know I am many months late, but I found this recipe while craving ricotta, haha… and thank goodness I did! Ricotta? This sounds wonderful! Very moist even after draining the ricotta – excellent! I like the lemoncello idea. I had lemoncello so i used that instead of all the vanilla! According to a cookbook I have from the 1800s they were whipped by hand for half an hour, so I do it with beaters or a mixer for about 10 minutes! Last I made this was for Christmas, and I even made a fresh Raspberry- Strawberry sauce to drizzle on top- SO good! thanks in advance! May I second the OMG?! How to do it? On low speed beat in the dry ingredients. In the spring I made Ziti and forgot to put the Ricotta in. Im making them for a friend for work at her birthday and Ill be using a home made whipped cream / marscapone frosting…..unsure of cooking times! I’m sure the ricotta makes a very moist, flavorful cake. You’re right, it did take much longer to bake than instructed. I made the cake today, and it is indeed extremely moist! As much as I like your lemon idea, I got inspired to switch it up a bit and make it an orange poundcake since I’m in the middle of making candied orange peels for another dessert. This is going into my recipe file . Explore. Thank you for the recipe! Thanks Marie, looks wonderful. Gently wack pan on counter to remove air pockets. Happy Spring to you too and I’ll have a slice for my coffee please! Martha Stewart Brings Baking to Summer Camp, 2 Weird Ingredients That Will Give You the Most Tender Cake Ever, Even Meat Eaters Will Love These Bean Tacos, You Don’t Have to Wait for Summer to Eat S’mores. It does looks very moist. Italian Meatballs with Ricotta (Low Carb and Gluten Free), Italian Wedding Soup with Escarole and Mini Meatballs.

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