Some days I just need baking therapy. Now that I’ve joined the ranks of the laid off, I alternate between working on my book, taking meal breaks (woo hoo!) and looking for jobs. It’s a little draining, and leaves me craving carbs. This week I desperately needed cake, and found the most amazing recipe for Lemon Ricotta Poundcake that came from a Giada De Laurentiis recipe. But I found it on a website called Alexandra’s Kitchen.
I used to be jealous of Giada because she had a perfect smile and my ex-husband used to love watching her on TV because she cooked in low cut sweaters. C’est la vie, now she’s all his, as long as I get her Lemon Ricotta Poundcake recipe. I did make three changes, so technically the recipe is neither Giada’s nor Alexandra’s, it’s now mine. But I’d never cut Giada or Alexandra out like that.
I sent some down to my neighbors, Ruby and Darren. Ruby said Darren had a mouthgasm when he tasted it, which is my new favorite word. The other two recipes didn’t have the glaze, or the lemon oil and used only 13 oz. of ricotta, but I used the whole 15 oz. container and am glad I did. The glaze adds a nice touch. The lemon oil you could leave out and I’m sure it wouldn’t change it much at all.
I’m also creating this recipe because tomorrow would have been my dad’s 105th birthday. He was a big fan of lemon desserts, so this recipe is dedicated to him, hopefully floating around in heaven eating lemon meringue pie, his favorite. If you need something sweet, moist, lemony, and killer good while you’re working on your ballot, or looking for a job, make this. And if you put it in the fridge, warm it up a little before you serve it. Enjoy!
Preheat the oven to 350. Generously grease 2 small loaf pans, or an 8 X 5 loaf pan and an additional five inch round, but deep casserole dish. (There is too much batter for just one loaf.) I've made this twice and it stuck to the pan both times, so try flouring the pan after greasing it so it doesn't stick.
In a medium bowl, combine the flour, baking powder, and salt. Stir to blend.
Using a mixer, cream the butter until smooth, then add the ricotta and granulated sugar until well blended, about 3 minutes. With the machine running, add the eggs, one at a time. Add the vanilla, lemon zest, lemon juice, and lemon oil, until combined. Then add the dry ingredients, a little at a time until combined.
Pour the batter into the prepared pans. Do not fill the pans higher than 3/4 full or they might overflow and you don't want to waste this! Bake until a toothpick inserted comes out clean and dry, about 45 to 60 minutes. 30 to 35 for mini pans.
Remove from pan while warm. When removing from the pan, be sure to run a knife along the edges before you flip it over. Some might stick to the bottom. (Hopefully if you've floured the pan, it won't.)
While cake is cooling off, mix together the melted butter, powdered sugar, lemon juice and whipping cream until completely smooth. Drizzle it over the slightly warm loaves. Serve while still slightly warm for a complete mouthgasm.