It's the start of another working week, so I needed to do some baking for work. It was a no brainer that I had to make somthing containing ricotta, as I had an unused tub of it languishing in my refrigerator that was getting very close to its use-by date.
After a quick Google search, I came across this recipe for Ricotta Pound Cake on Megan's Cookin, and she in turn found it on another blog. Needless to say, Megan's gorgeous photos and rave reviews made it easy to decide to make this cake. I needed the same amount of cooking time as Megan, being 35 minutes longer than stated in the original recipe.
The result is a beautiful, smooth, moist cake with a slight tang to it. I upped the tang factor by icing mine with lemon icing (to hide the uneven top which resulted because the cake baked above the sides of the pan).
What else can I say - this is a delicious cake. If you have some ricotta in the house, go make it!