But this looks gooooooood! I look forward to trying this, Marie. Giovanna, I wouldn’t use this cake recipe, I don’t think it will be sturdy enough for your mold, the ricotta will make it too moist. For my next try, I was wondering what your thoughts were on reducing the number of eggs (from 3 to 2). I would Love the lemon flavor version too! Bookmarking for Easter. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! Yummy!!! IT WAS MOIST AND SO YUMMY. See what other Food52 readers are saying. Preheat your oven to 350 degrees F, and position rack in center. Happy Spring to you. Hi,I just tried this recipe and everything was fine till I tried to remove the cake from the panit went out in pieces. "Quattro quarti" in Italian ;), using a scale will change your (baking) life. I finally got to make this. I added 2 tsps. Ricotta would surely make it melt in the mouth! The Best pound cake I’ve ever eaten,did not change a thing. , I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. Sometimes the ricotta can be tricky if it’s too wet, that’s probably why it took longer to cook and a little flat on the top, but it sounds like it all worked out anyway. I’d love a piece with a cup of tea right now. Thank you! Sounds great Marie. More: Why using a scale will change your (baking) life. In Italian, the cake is also known as quattro quarti, or "four quarters," as each ingredient is equal in weight. This has been one of the things I’ve been dying to make. In Pellegrino Artusi's Italian bible of cooking, he explains how to measure the ingredients for quattro quarti: Take 5 eggs, and weigh them in their shells (if they are large, this might equal around 300 grams). Great time to be in Chicago! Using ‘brown’ flour. The best thing about the pound cake is its name, which makes it all the more easy to remember the traditional recipe: a pound of each ingredient (flour, sugar, butter, and eggs). I made a triple batch of this cake. With a nice cup of strong coffee, in heaven.Happy Spring! I made this pound cake today and it is just wonderful. This is perfect Marie! I know my wife will flip when she tries it. Couldn’t wait. Turn the scales back on and "tare" to zero grams. We have coats on everywhere, and our temps are still in the low 30’s. The original version, which I made here, is vanilla based, and it’s truly outstanding. Glad to know it turned out ok with out the cake flour Helen! . It makes a cake that is springy, moist and delicately flavored—the perfect blank canvas, too, for those who want to play around with adding more to it. Thanks for this wonderful recipe — Can’t wait to try it. Thanks so much will make this over and over I’m sure!!! Tip in the flour, right out of the bag even. Thank you!! my husband loved it. First time it was lime (juice, lemon zest and lime extract); second with cocoa. Thank you so much! This cake looks divine. ps I love how you added those cute butterflies . (I will try not to eat any of it!).ps. This looks like the perfect pound cake! thanks a lot! I have that very same CB, geesh I haven’t opened it in ages! Oh this is definatly a keeper! I like the idea for the lemon version with limoncello! I have just enough ricotta in the fridge to try this today. That weight is the weight you will need for each of the other ingredients." , There is nothing like a good poundcake and yours looks fabulous, Marie. Needs nothing but a cuppa Espresso! Will let you know how it turns out. I made it again. Press "tare" to set it to zero, then make sure the units are set to grams. Grease and flour a 9-inch loaf pan. Pound cake? Oh, I'm so excited to try this! My favorite is Cuisinart classic loaf pan. almond? Love the Limoncello idea too. How did I miss this post?Maybe it was for the best! Happy Easter! See the full recipe (and save and print it) here. Article from popsugar.com. I love your little butterflies and photo. Nothing has changed, it’s still a winner in my books! I’ll be there soon.LL. All rights reserved. Food And Drink. This makes for easy cake baking without really needing a recipe. Looking at the volume conversions in the recipe below should be enough to convert you to weighing your baking ingredients. should you drain the ricotta from keeping the cake from getting soggy, and do you bake it the samet imes in a convection oven. 8 of Giada De Laurentiis's Most Irresistible Recipes. That sounds like I need to make it — soon! Where is the recipe for the quattro quarti? Smart girl! I am going to try the lemon version — real soon! I can almost taste a piece of that lemon pound cake. That weight is the weight you will need for each of the other ingredients. Pound cakes are generally baked in either a loaf pan or bundt cake pan. This is my favorite kind of dessert. Oh it taste so yummy!!!!! i will definitely make this again. I just took the last one out of the freezer and it’s still amazing with berries and whipped cream. This is a great pound cake recipe, and yours looks fantastic! Very moist even after draining the ricotta – excellent! Explore. The secret is in whipping the eggs for a really, really long time. But I’d like to give the limoncello version a try!!!!! I am not a ricotta lover, but if it makes a cake that looks/sounds this good, I will have to buy some. But I will now! And moist (that is what I am picky about). I made ricotta cookies last night, and I had a lot of ricotta cheese left over. I came across this recipe not so long ago and made it already twice. It is impossible to forget a recipe that you cannot see. Italian Meatballs with Ricotta (Low Carb and Gluten Free), Italian Wedding Soup with Escarole and Mini Meatballs. Oh, how I wish I hadn’t promised cookies today. Lower temp to 325 degrees F and bake till cake springs back lightly, the sides start to pull away, and when it comes out clean in the center, about 25 min’s more. Ricotta? As someone with a serious sweet tooth, one thing I love about Italian breakfasts is how they tend to be focused around pastries and sweets. Her third cookbook, Tortellini at Midnight, is out now.