Many years ago, I made a Cassata Cake using Ricotta and it was delicious.

If you scroll down on the link below, you will see the recipe and photo in this old post.Cassata Cake Recipe

Thanks, Laurie. While that looks delish, I've got my heart set on a pound cake.

I've made ricotta cheesecake but not pound cake. :) So, in the absence so far of the recipe you're looking for, here are some thoughts: In cream cheese pound cake, you're pretty much substituting fat for fat. Ricotta has more liquid so maybe it should be drained? Also, I wonder how the part skim is made. I once made ricotta from 2% milk, and it worked fine, but there was just less cheese and more whey, so if the actual fat content in the end is different, they're adding something, usually some kind of gum. One brand I looked up has carrageenan. I don't know how that would affect the cake. It would probably help stabilize it but I just don't know.

You're a good baker. If someone here doesn't have a recipe for you, I'd suggest using one from a blog whose author bakes things that sound like what you do.

Oh! Wait! I'm not going to go back and rewrite, but do we mean pound cake like equal portions eggs, flour, fat and sugar? Or do we mean cake cake, otherwise known as butter cake, like a layer or bundt cake. Because the latter would be a lot easier. For that kind of cake, find a recipe as a starting point, and make up your batter, adjusting the liquid for the amount in the ricotta. I learned a long time ago, if it looks like cake batter, pours like cake batter and tastes like cake batter, so long as you have some baking powder in it (which you can't see or taste), it's cake batter and if you bake it, you'll get a cake.

We are probably talking cake cake, although the recipes I found called it pound cake. But it certainly isn't the traditional pound cake with the equal portions.

I've found a bundt cake. The only problem is I don't have lemons to zest. I used to always skip over lemon zest in recipes until my secretary gave me one of the rasp-like zesters! Changed my life.

However, I have lemon juice that I froze when I bought a bunch of lemons for decoration. Maybe I'll give it a go and just add a skosh more lemon juice to make up for the lack of zest.

Here's the recipe from Amy's Healthy Baking blog. Never tried any of her recipes before.

Lemon Bundt Cake with Almond drizzle

• for the cake
  • 1/2 c granulated sugar
  • 1/2 c water
  • 1 tsp lemon zest (about 1 tiny lemon)
  • 1 c all-purpose flour
  • 1 tbsp baking powder
  • 1/8 tsp salt
  • 1 c low-fat ricotta
  • 1 tsp vanilla extract
  • 1 egg (or 2 egg whites)
• for the drizzle

  • 1/2 c powdered sugar

  • 1/4 tsp almond extract

  • 1/2 tsp lemon juice

  • 1/2 to 1 tsp water

  • To prepare the cake, combine the sugar, water, and lemon zest in a small pot on the stove. Bring to a boil over medium heat, stirring frequently, and boil for 1-2 minutes. Let the sugar syrup cool for 10-15 minutes.

  • Preheat the oven to 350°, and coat a 6-cup bundt pan with nonstick baking spray with flour.

  • In a small bowl, whisk together the flour, baking powder, and salt. In a medium bowl, stir together the sugar syrup, ricotta, and vanilla until smooth. Add in the egg, mixing well. Add in the flour mixture, stirring just until incorporated. Pour the batter into the prepared pan, and bake at 350° for 40-45 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

  • To prepare the drizzle, whisk together the powdered sugar, almond extract, lemon juice, and 1/4 teaspoon of the water. Stir in more water, a little at a time, until the drizzle reaches the desired consistency. Drizzle decoratively over the top of the bundt cake.

Yes, what I learned during our earlier discussions of pound cake is that in some regions they call cake cake "pound", whereas to differentiate, I'd only ever heard "butter", and even that isn't something people who aren't writing about baking say around me. So let's go with cake cake. :) I don't think that's ambiguous. :)

One of the best things is lemon ice cubes that have evaporated somewhat. What's left is a concentrated paste. :) But any form of frozen lemon juice will work. You can always adjust the liquid a little if it's thin, and use more. Or use orange zest if you have an orange. Or any flavoring that you like.

This cake is too different from any I've made for me to comment on it. Hopefully, Grainlady will see it. It sounds small and a bit odd to me, but it's too far from my experience to know.

This one sounds good. You can just do the two layers and finish it whatever way you please rather than doing all the fancy bits, or you could make it in a bundt pan and skip the frosting. You could make a cheese frosting if you have more ricotta.

I too freeze lemon juice into cubes. I never thought of adding a bit more lemon juice, I just usually use more cubes. :-)

Funny about the rasp. I bought a rasp thinking it would be awesome zesting citrus. I don't find that it does a good job at all. It doesn't seem to do much. I just use my little gizmo that has 3 holes at the top of it and I drag it over the fruit. It does threads though, so in something that needs to be fine zest, I have to mince it, or use the rasp.

Jasdip, below is similar to the zester /microplane/rasp I use. I could not be without it. Is the one you don't use similar?

Pulllog, here is a picture from the blog of the ricotta bundt cake. It is very shallow as you thought it would be.

Bbstx, it also looks awfully damp, perhaps even undercooked. Note the irregular crumb. The glob at the top could be undercooked or an artifact of cutting a dense wet cake, or both. If you want a very moist and dense cake, I'd suggest you choose one of the many Italian ricotta cakes that are meant to be that way. They're also baked in a flat bottomed pan, which might help with the unevenness. The one in your picture is cake, but it's not what I'd call cake cake. Maybe closer to the texture of the quatre quarts pound cake.

For zesting, I use a small holes Microplane ribbon grater. I have one that has holes like the zester, but I didn't like it as much for zesting. I can't remember why. Maybe because the ribbon grater never ever cuts into the pith? Or it's easier to get the zest off of? Both, as well as a big ribbon grater were a housewarming gift--a really nice one! The small ribbon one makes little strings, so if you want dots, it's the wrong one, but unlike with a traditional zester, they're not big enough to need cutting. Anyway you can do it that doesn't make you nuts is the right way. :)