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!
[cooked-recipe id=”19672″]