Lemon Ricotta Pound Cake • Mother’s Day • Handmade Accordion Book

justbakedloaf

On one Mother’s Day many years ago, my sister and I ordered our mother a beautiful bouquet of flowers. Although unoriginal and basically thoughtless, the idea might have been somewhat good had we not used mom’s credit card to pay for the transaction. Oops. Let’s just say once the details of the purchase surfaced, mother was less than pleased.

“Have I taught you nothing?!” she cried. “All I want is a card! All I EVER want is a card! It’s so simple. A handmade card!”

Roger.

While I likely knew all of that back then, over the years I have learned that I can’t go wrong on gift-giving occasions when I keep in mind the things that truly make our mother happy, namely said handmade card, photos, phone calls, tins of sardines, cold beer, popcorn, Jack Black, tea (preferably PG Tips served in thin-thin porcelain cups), an extra pair of scissors… simple things, really.

She also happens to love lemons, and when she arrived yesterday after an 8-hour drive from Connecticut to find a few loaves of this lemon-ricotta pound cake on the table, a teakettle whistling, and an accordion photo book featuring a few of her favorite little people, let’s just say I received a you-know-what-makes-me-happy sigh and hug, which I can only hope pushed that memory of the aforementioned Mother’s Day a little further into the distance.

This pound cake is just a variation of one I made over the holidays, which called for orange zest and orange liqueur. Here, lemon zest and juice have replaced the orange zest and liqueur, and the baking powder has been reduced a tad, too. Like the orange and ricotta cake, this one is incredibly moist and delicious, and while the peak of lemon season has passed, somehow nothing feels springier than lemony treats. It’s also a cinch to throw together, a detail we need not share with our mothers.

open accordion book

ingredients for lemon-ricotta loaf

batter

buttered loaf pans

ready for the oven

lemon-ricotta loaves, just baked

sliced lemon-ricotta loaf

slices of lemon-ricotta pound cake

Lemon-Ricotta Loaf

Source: Giada De Laurentiis
Yield = one 9x5x3-inch loaf or three mini loaves

Note: The original recipe calls for orange zest and orange liqueur, which are also delicious flavorings. I’ve cut back the baking powder by a half teaspoon as well because I’ve had spilling issues in the past.

3/4 cup (1 1/2 sticks | 6 oz | 170 g) unsalted butter, at room temperature, plus more to grease the baking pan
1 1/2 cups (6.75 oz | 196 g) cake flour (I used all-purpose)
2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 (13 oz | 366 g) cups whole-milk ricotta cheese
1 1/2 cups plus 1 tablespoon (12.5 oz | 360 g) granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
zest of 1 to 2 lemons
2 tablespoons freshly squeezed lemon juice (less than 1 lemon, usually)

1. Preheat the oven to 350ºF. Grease a 9-by-5-by-3-inch loaf pan or 3 three mini loaf pans with butter (grease pans very well). In a medium bowl, combine the flour, baking powder and salt. Stir to blend.

2. Using a mixer, cream the butter, ricotta and granulated sugar until blended, about 3 minutes — I never really go over three minutes, and it’s ok if there are some visible pieces of butter. In other words, the batter will not look entirely smooth (see photo). With the machine running, add the eggs 1 at a time. Add the vanilla, zest and lemon juice until combined. Add the dry ingredients, a small amount at a time, until just incorporated.

3. Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 50 to 60 minutes (or 5 to 10 additional minutes — cover loosely with foil if top is getting too brown) for standard loaf pan and 40 to 45 minutes for mini pans. (Note: Times might vary dramatically depending on the type of pan you are using. If you are using Pyrex or Corningware or some other glass or ceramic loaf pan, the loaves might take an hour or an hour and 15 minutes to bake. If you notice the top browning too much before the cake is finished, cover it loosely with a sheet of aluminum foil.) Let cool in the pan for about 15 minutes, then run a knife around the edges of the pan(s) and transfer loaf/loaves to a rack to cool completely.

open book, extended

Handmade Accordion Photo Book
Size = 3.5 x 5 inches
16 photos total

The inspiration for this accordion book came from a post on A Cup of Jo a few weeks ago featuring these beautiful brag and photo books made by Pinhole Press. Find a Pinhole Press coupon here.

Materials:

28″x22″ poster board (this standard size will provide enough for four of these 16-photo accordion books)
ruler
X-acto knife (or scissors)
self-healing cutting board (if you are using x-acto knife)
scoreboard (optional, but a nice tool to have)
paper cutter (optional, just nice to have)
some sort of thick, sturdy board such as matboard (enough for two 3.5 x 5-inch sheets)
decorative paper to line inside of book covers (enough for two 3.5 x 5-inch sheets)
some sort of plain material to line outside of book covers (I found adhesive cork board/paper at Michael’s that worked really well)
spray mount
ribbon (enough for two 25-inch long strips)
16 photos (3.5 x 5-inch or 4 x 6-inch — you’ll need to trim them down somewhat no matter what size you are able to print them)

Instructions:

1. Using whatever tools you have — I use a ruler, X-Acto knife, and self-healing cutting board — cut poster board into a strip 5 inches wide and 28 inches long (the length of the poster board if you’ve purchased that size.)

2. If you have a scoreboard, score the strip every 3.5 inches, flipping the strip of paper over every time you make a new score. Fold this strip up into an accordion and set aside.

3. Cut the thick sturdy board, the decorative paper and the plain paper into 3.5 x 5-inch sheets (you need two of each material in this size). If you have found some sort of adhesive paper such as the cork board I mentioned in the materials, peel off the backing and place it on one side of the sturdy board. Alternatively, spray mount or glue it on to the board. Repeat with other board. Lay each of these boards down on newspaper so that the plain side is facing up. Spray some spray mount over the surface (or use glue) of one of the boards and lay one ribbon down about halfway down the long side of the board making sure that a couple of inches of ribbon extends over one side, and the remaining ribbon extends over the other. Repeat with remaining board.

4. Apply more spray mount over the ribbon and exposed board and place the decorative piece of paper over the top to cover the ribbon and board. Repeat with remaining board.

5. Trim the edges of the photos so that they are just under 3.5 x 5-inches in size — if they are 3.5 x 5 inches exactly or slightly larger, they will create issues during the folding process, so it’s best to trim them just under 3.5 x 5 inches. Stretch out the long sheet of poster board. Apply spray mount evenly over the strip. Lay one photo in each space. If you feel you need to apply more spray mount at any point, just be sure to cover any adjacent photos because if they get sprayed, they will cause sticking issues when you are ready to fold up your book.

6. Flip over this strip and apply spray mount to the other side. Line up the two ends of the book next to the photo strip making sure the short end of the ribbon is closest to the photo strip. Lay the short end of the ribbon over the strip of poster board making sure that the book cover is close to the photo strip but not too close — a teensy bit of space helps when you are ready to fold. Repeat with other end. Lay remaining photos onto photo strip making sure they are oriented appropriately with the photos that you applied to the other side of the strip.

7. Let dry briefly before folding and wrapping.

open book

cutting the posterboard

scoreboard

materials on paper cutter

materials for ends

two ends no paper

two ends on newspaper

two ends

collage of pics

ribbon attached to poster board

closed book, untied

closed book


07. May 2013 by Alexandra Stafford
Categories: Baking, Breakfast, craft, Desserts, Holidays, Mother's Day, Olallie Cafe recipes, Vegetarian | 62 comments


Comments (62)

  1. WOWZA!! That looks amazing! I do love lemon….

  2. I have made this cake numerous times and it is always a success!
    Perfect for Mother’s day!

  3. Both cakes looks scrumptious. I love lemon and will have to try this.

  4. A friend and I baked small loaves of the original loaf for Christmas gifts this past year. I consider myself a pretty capable baker but was BLOWN away at the results. It was one of those “I cant believe I made this” types of scenes. We gobbled down one loaf before the afternoon was over. It freezes wonderfully – you cant imagine my bliss when I discovered one “forgotten” loaf in the back of my freezer in February. I plan to bake this as a Mothers Day Dessert and glaze it with a small amount of Meyers Lemon marmalade mixed with powdered sugar and yogurt. Maybe some fresh raspberries tossed on top at the last minute, OH I CANT WAIT :) Excellent timing with this post. Thank you

    • Michelle & Pamela — thanks so much!

      Marybeth — SO happy to hear this. I think you will be pleasantly surprised by this lemon variation. My mother and I can’t stop eating/raving about it. It is just so moist and delicious. I was worried the absence of liqueur might make it less tasty, but it is SO good. I hope you like it, too. Your glaze sounds absolutely divine. And raspberries couldn’t be more perfect. Wonderful ideas!

  5. Lovely post all around! Any excuse to eat ricotta is a-ok with me! :)

  6. This looks so unbelievably delicious.

  7. So Sweet – Both the cake and card!

  8. Looks fab. Homemade. Roger.

  9. I can’t believe I have never made a ricotta cake and now I’m very inspired. The crumb on this cake looks perfect.

  10. This is one of my go to recipes – I have found it to be fool- proof. It also freezes beautifully- so I try to have one in the freezer for dessert emergencies!

  11. Hi, This sounds So YUMMY. My son has a gluten allergy. Is there a gluten free flour you would recomend?

    • K. Vella — I haven’t experimented too much with gluten-free flours, but I really like the c4c flour. I’ve used it in my shortbread and scone recipes, and it works like a dream. It’s on the expensive side as far as these flours go, and of course you could make your own mix, but that gets costly, too. I like the convenience of it and the quality of it. Hope that helps! Let me know if you make a variation of this gluten free. Good luck with it!

  12. Yum! This bread sounds amazing… did you use homemade ricotta? I haven’t been feeling very ambitious in the kitchen lately so I might need to default to store bought. And your card – gorgeous! I am determined to make a homemade card this year…

    • Darcy — I didn’t. I thought it might actually be a waste of the homemade ricotta. I didn’t use a particularly good brand either — just a whole milk variety (sargento, maybe?) I found at the grocery store…not that flavorful on its own, but it works really well in the recipe. I haven’t been feeling very ambitious either…kind of stuck making the same things over and over again.

  13. This bread looks divine! Just in time for the ricotta I have to use!

  14. I can always count on you Ali to post something that looks like I could cut it out of the blog and eat it! I love the lemon recipe, but then I love all things lemon! I also love the accordion photo book….I think I’ll make one with my hubbie and morkie puppy! All is well here, all the rain we can handle, thank the Universe, it finally started raining! The garden is growing well, still a ton of things to plant! I’m on my way to buy lemons after work tomorrow! XXXOOOXXX! I think I’ll try to put some herbs in one of the loaves…maybe some thyme? It’s got a lemony, not too strong, flavor?

    • Laurie — SO happy to hear you are finally getting some rain! It has been raining here, too, for about the past three days. It feels really good. Everything looks so green. Kiddos like splashing in the puddles, too. I think thyme sounds like the perfect herb to add to this. I have a recipe somewhere for a lemon thyme cookie that a friend in Philadelphia used to make all the time for gifts. It was such a treat! I imagine it will be nice in this pound cake, too. Hope it turns out well for you! xoxo

  15. Oh no! I grabbed fat-free ricotta accidentally…should I add more butter to up the fat content?

    Thanks!

    • Megan — hi! Gosh, I don’t totally know how to advise, but my gut is telling me that you shouldn’t make any other changes. I think upping the butter will alter the ratio of ingredients, which might affect the texture of the ultimate cake as well as the cooking time. I kind of think the fat-free ricotta might be just fine, and that the cake will likely still be moist and delicious despite the lower fat content. I’m trying to think. You could always bake off a small amount of batter in a ramekin or muffin tin and see how it turns out. If you do this, definitely let it cool for as long as you are are able to before tasting it — room temperature is best — and then once you taste it, perhaps think about adding some more butter or oil to the batter then? Just a thought. Let me know what you decide!

  16. Your cakes look so great! I tried making it tonight and after 45 minutes the outside of my cake was brown and getting overdone but the middle was VERY underdone. Have you ever had this happen?

    • Julie — Hi, no, I have never had this happen, and I’ve made it quite a few times. Let’s see, you weren’t baking it on convection were you? And what type (metal or glass, etc.) of loaf pan were you using? Are you baking at a different altitude? Let me know, and I’ll try to think of what could have happened.

  17. I love all of your recipes!! I made this last night and, unfortunately, the same thing happened to me that happened to Julie and I baked mine for 50 minutes. Baked mine in a Pyrex-type of loaf pan….maybe that’s what happened? I’m going to try it again this morning but in a different pan…fingers crossed!!!

    • Suzette — so sorry to hear this! I am now really perplexed as you are the second person this has happened to. Are you trying a metal loaf pan today? I hope that makes a difference. The only other thing I can think of is if you had maybe baked the loaf on convection but that’s probably unlikely. I am thinking that maybe Pyrex loaf pans insulate a little bit more so that the baking times might take longer, in which case it might make sense to reduce the oven temperature and cook it for longer so that it cooks more evenly before the top gets too brown. With a glass baking dish, too, maybe covering the top with foil towards the end might help with the browning issue. I’m going to look into this further. Sorry for the trouble to both you and Julie!

  18. I followed your recipe to the letter (I am a Libra, therefore, a perfectionist by nature plus my dad is also a perfectionist, so there’s a double-whammy) so when I had this issue, I came to look at others’ comments to see if anyone else had had the same issue. When I read Julie’s comment, I didn’t feel so bad. :)

    I don’t have a convection oven, so that wasn’t the issue and it was actually a Corningware loaf pan, not a Pyrex….my mistake. I bought two metal non-stick loaf pans and, depending on what my gut tells me, I might split the batter between the two pans. I also measured out the ingredients according to the gram weight this time which I feel is a more precise measurement. Truth be told, though, I think it may have been the pan and I think you may be right, it might be more insulating. Waiting for my loaf of bread to finish baking and then I’ll be putting this in. I’m really hoping it works out this time as I’d love to take it to my parents’ house this weekend…like I said, fingers crossed!! I will keep you posted……

    • Suzette — Please do keep me posted. These sorts of baking issues can be so frustrating especially because of the wasted ingredients, so I appreciate you being so kind in your comments and responses. I so hope the cake turns out well for you in the metal loaf pan bc the cake tastes so good (maybe even better?) on subsequent days, so it will be at its peak this weekend. It also freezes very well, too.

      I am searching online for answers regarding baking with Corningware vs. baking with metal vs. Pyrex but of course am coming up with mixed answers at every turn. I’m going to check out the Corningware website right now. The consensus does seem to be that it’s a good idea to turn down the temperature when baking with Corningware or Pyrex because it apparently foods cook more quickly in them, but that doesn’t seem to totally make sense with the results you had, which was an underbaked center, so I’m still confused. I’ll report back if I learn anything.

  19. Okay….sooooooo….I THINK it came out okay. I only used one pan and was worried about the overflow that you mentioned so I put some aluminum foil underneath it. After 50 minutes, I checked it with a wooden skewer and it was still wet, so I left it for another 10 minutes but covered the top with foil as it was turning pretty brown. When I checked it again, the skewer still seemed wet, so I turned the temp. down to 325 and left it for another 5 min. After that, I had to pull it out because I was in crunched for time. I let it cool for 15 min. and it popped out of the pan with no issues. I won’t really know the result until we cut into it tomorrow at my parents’ house. I am praying because I did taste the first one last night, the outside part that was done. Honestly, it was 1 a.m. and it was so darn good that I really had to force myself to stop eating it and go to bed!!!!

    I was thinking the same thing as you regarding the Corningware….that if it’s an insulation issue then it should have been done, so it IS very confusing. Please do report back if you learn anything more and I will report back after the weekend to let you know the final result.

    Thanks for all of your help….have a wonderful weekend!!! :)

    • Suzette, I so hope it turns out well, and I can’t wait to hear. I am going to make a note about baking times because yet another person has had an issue with the time! I have a glass Pyrex loaf pan, and I am tempted to make the recipe again this weekend to try and figure out a more accurate time/temperature for glass-type baking dishes. But I still think I will make a note regarding times in general bc it seems as though times in metal pans can vary, too.

      Anyway, I will definitely report back if I make any discoveries, and thank you again for being so kind and thoughtful with your comments. Have a wonderful weekend!

  20. I too had the same issue withe the bread being done on the outside and raw in the middle at the 50 minute mark. I then left it in for 25 minutes longer and it came out great! The outside is a little dark, but it is not burnt. I suggest that if you are using one pan like I did to bake it for an hour and 15 minutes.

    • Valerie — Oh no! Not you, too! I am sure you have read the thread of comments here regarding timing issues, but I am sorry for the trouble. What kind of a pan were you using? I am going to make a note about the timing issues in the recipe right now.

      So glad the cake ended up turning out well for you. Have a great weekend!

  21. Thank you so much for this recipe! I’m about to go make it right now for mothers day tomorrow. Mum’s going to love it :-)

  22. I just made this and it is delicious! It was so quick to throw together and so light and soft.

    My oven is terrible (gas), frequently burns the bottom of things and turns off by itself every 15 mins so not sure how long it took in total… I used a non stick metal loaf pan, and about 2/3 through cooking I thought it would burn the bottom by the end as the top and middle were still wobbly, so at that point I put the loaf pan into a glass dish with a bit of water on the bottom to control it so the rest would finish off without burning the bottom/outsides. Turned out great!
    Less golden top than yours but I think that’s just my oven…

    • Sarah, wow, I have to say I am very impressed by your composure — my oven is terrible, too, but it doesnt shut off as it pleases — as well as your ability to improvise: finishing the loaf off in a water bath is genius. So glad it turned out well for you, and seriously, you are funny — do you just set a timer for every 15 minutes to remind you to turn your oven back on?

  23. I made this a couple of days ago. It was absolutely delicious!!! We ate the entire thing in one day! I did, however, experience the same issue of having the middle part very underdone at the 45 minute mark. I used a Pyrex loaf pan so I could see all of the outside, including the bottom, looked cooked. I was afraid it was going to burn, but I just left it there for another 15-20 min and kept a close eye on it. When I got it out, the outside looked a bit too brown but when I tasted it, it was perfect. the outside was crunchy, not burnt by any means. And the inside was super soft and moist.
    May I ask what kind of butter you use? My bread did seem a bit on the greasy side. Is it supposed to be like this?
    I also did your Mother Peasant Bread, and it was delicious too! I’m addicted to your recipes! Haha!

    • Rosalba — so glad this turned out tasty for you! And I’m so glad you were able to adjust the baking time without experiencing adverse affects regarding the taste and texture. I use Land o’ lakes unsalted butter. What kind did you use. The bread definitely is on the super moist side, and I suppose this could be taken as greasy — a slice definitely leaves a mark on a plate — but it shouldn’t be unpleasantly greasy. Hope that makes sense. And I’m so happy you liked the peasant bread, too. Thank you for your nice comment.

  24. Pretty much!
    If I want to cook anything in the oven it just means I have to be at home the whole time, and can’t cook anything very time/temp sensitive… Which is a shame because I love baking! But yesterday your recipe made for a perfect rainy afternoon here in NYC (thank you!) it emerged ready from the oven just as the thunderstorms arrived overhead :)

    • Sarah — you are good to be such a good sport about your oven. It’s thunderstorm/power outages season down here in VA, and I always seem to have something in the oven when the lights start flickering, which of course enrages me… I’ll keep in mind your situation from here on out :)

  25. Made the cake this morning and SO wish I had read the comments first. I used a standard metal loaf pan, cooked it for 50 minutes and mine too, was pretty raw in the middle. We will work our way in from each end, topping the “done” slices with strawberries tossed earlier with a bit of Cointreau – and we will be happy campers. Happy Mother’s Day!

    • Oh Lindsay, you have been a good sport about these recipes, today! I am sorry for the trouble. I am going to make a note about the times for metal loaf pans, too, now. Strawberries tossed with Cointreau sound like an amazing addition to this cake. So sorry about the underdone center! And thank you for the Mother’s Day wishes.

  26. Just made the lemon-ricotta cake, OMG absolutely delicious, having company and will be serving this and your almond biscotti. Looking forward to your next recipes.

  27. Hi…I hope you had a wonderful Mother’s Day! I am getting back to you like I promised….we had the loaf at my parents’ house. It was only slightly underbaked in the middle (this was after 65 minutes in the oven) and whereas yours looks so light and airy, mine was very heavy and dense. Also, yours was such a beautiful golden color and mine was darker due to the longer bake time. However, the flavor was still amazing and everyone loved it which made me SO HAPPY!! I’m not done with this, though (like I said, it’s the perfectionist in me)…lol! I think next time I will split the batter between two pans and see what happens. What do you think about baking it at 325 for a longer period of time?

    • Oh Suzette, thanks so much for reporting back. I’m sorry to hear that the loaf didn’t turn out quite as you (and I) had hoped, but I’m glad to hear it was well received even so. I think splitting the batter between two pans is a great idea — I think they will bake much more evenly. They likely won’t be as tall, but I don’t think that is something to worry about. I also like the idea of reducing the oven temperature and baking the loaf for a longer period of time. I’m not done with this either! One other thought is to use 2.5 teaspoons baking powder, which the original recipe called for. I cut it back bc I was worried about spillage issues, which I’ve had in the past, but maybe the additional half teaspoon of baking powder would help with the heaviness and denseness. I am writing down ricotta on my grocery list — this must be revisited one more time!

  28. I think it definitely would have spilled over if I had used 2.5 teaspoons of the baking powder because it was right at the top edge of the pan as it was baking, so I think splitting it between two pans would be the best solution. I’m not really worried about them not being as tall just as long as they come out right. Do you still think I should lower the oven temp. and increase the baking time if I make these changes?

    I find it so strange that some people have had their loaves come out perfectly and others have had this same issue!! Keep me posted as to how your next loaves come out….I’d like to know before I attempt this again. ;)

    • Suzette — I know! I find it so frustrating that we all cant have consistent results. It really pains me when recipes don’t turn out well for people, especially, as I think I already mentioned, because of the wasted ingredients. OK, so it sounds as though splitting the batter is a good idea, and I am on the fence about lowering the baking time. When I bake this recipe in my mini loaf pans, I have no trouble with time and temperature, but that’s with the batter divided among three pans. Let’s just say I don’t think you can go wrong lowering the temperature, so it’s definitely worth a shot. I will report back when I make this again. Thanks for the update!

  29. Just want to chime in on this discussion. I made a second one (first one undone in the middle) and cooked in for 70 minutes, covering it loosely with foil when it became too brown on top. So… on the first cake we cut around the middle and ate the ends and sides. The pieces we salvaged were melt-in-your-mouth moist – amazing! The second one, though cooked all the way through, was as Suzette said, heavy and dense. Still with that amazing flavor, but after having tried the other one, a texture disappointment. Mine however, did have a bit of room left at the top of them pan, so maybe a bit more baking soda?? Think I need buy smaller loaf pans and try, try again.

    • Lindsay — so strange. Suzette and I were just noting how strange it is that the results can vary so dramatically from batch to batch. I plan on revisiting this soon, and when I do, I will be sure to report back.

  30. This cake looks so tempting! The recipe seams to be very similar to my curd cheese mini gugls:
    http://nadelundgabel.wordpress.com/2013/05/05/say-cheese-fresh-mini-gugls/

  31. Lindsay — my first one (the parts that were done) came out like your first one….nice and moist with a beautiful golden color which is why I just had to try it again, so when the second one came out so heavy and dense I was somewhat disappointed even though the great flavor was still there. The memory of that first one, though, is what makes me want to keep trying until it comes out just right!! ;)

  32. These cakes just look irresistible!!

  33. I also make pound cakes very often, especially with lemon and ricotta, but omit the butter and use olive oil, it’s much lighter.
    Thanks for the recipe, I love your blog!
    Val

  34. Hi, I was looking for a cake to cook for my Mother’s birthday and she loves lemon cake. However, her birthday is tomorrow and I have a 14 month old keeping me on my toes as well, so I don’t have time for a practice run and the comments about not-quite-cooked middles have me a little worried. I was just wondering if you thought cooking the cake in a round tin would maybe make a difference with these problems? I do plan on trying it one day because it looks and sounds delicious.

    • Jodie — hi! Are you going to be using a metal or glass loaf pan? If you are using glass, I am a little worried bc I haven’t used glass yet. Do you have a bundt pan? That might be the safest. I actually have a tub of ricotta in the fridge that I purchased for the practices of making this recipe. I have one other thought if you plan on using a loaf pan. Pour about 3/4 of the batter into the pan and with the remaining batter bake in muffin cups or buttered ramekins. Does that make sense? Let me know.

    • And, if you are going to use a round tin, what size? I think round will be safer than loaf. Just be sure to not fill the pan higher than 1/2 to 3/4 up the sides. You can always bake the pan on a parchment-lined baking sheet too in case any batter spills over.

  35. I made this today in 3 small loaf pans like yours and it was perfect. I’m not a baker and totally forgot to cream the ricotta with the butter and sugar and instead ended up adding it after the eggs, lemon and vanilla and it was still fantastic! It’s very dangerous having those cakes staring at me right now! Thanks for such a wonderful recipe.

    • Wonderful to hear this! I’m glad the recipe is so forgiving. Honestly, I think your method makes more sense. I always find it odd beating the butter with the ricotta and sugar, because the butter and sugar never cream quite so well when the ricotta is right there with them. I might try your order next time. So glad these were a success!

  36. Gosh, this sounds soooo, wonderful. I love, love lemon and the ricotta just sounds so delicious too. However, my husband and I are diabetic and wondering if anyone you know has tried using Truvia in this recipe?? I so want to try it. The rule is 1/2 cup in place of 1 cup of sugar. I also do not have mini backing loaves, but regular sized loaf pans. Will one loaf pan do for the recipe or do you know? I’d hate to experiment and screw this up, I’d rather just break down and buy the mini loaf pans. lol Tuesday Morning here I come. Thanks so much for all the help in advance!

    • Freda, hi! You are funny. One loaf pan should do it. What size is yours? It definitely makes a large loaf, so if your pan is on the small size, I would advise not using all of the batter in the loaf pan — you can bake off mini loaves in ramekins with the extra batter…odd I know, but better than having the batter spill out. If your pan is standard size, however, I just say go for it.

      As for the Truvia, I have never experimented, so I can’t say. Report back if you end up making it with the Truvia. Would love to hear how it turns out.

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