Comments on: Ricotta Revisited: Part 1, The Pound Cake

By: Lemon Ricotta Pound Cake — Eat Laugh Purr

Lemon Ricotta Pound Cake — Eat Laugh Purr — Fri, 22 Apr 2011 09:42:40 +0000

[...] Adapted from Food Gal [...]

By: foodgal

foodgal — Mon, 08 Nov 2010 00:49:18 +0000

Bridget: Yes, you can use more vanilla essence instead of a vanilla bean. The cake won’t have the pretty black seeds speckled throughout the batter and possibly not as intense of a vanilla flavor, but it should still be mighty tasty.

By: Bridget

Bridget — Sun, 07 Nov 2010 04:52:30 +0000

This cakes looks gorgeous – I’m so excited to be making it soon! I do have one question though – can I use more vanilla essence instead of a vanilla bean?

By: foodgal

foodgal — Thu, 07 Oct 2010 03:37:41 +0000

Virginia: Thanks for the wonderful comments. And I’m so glad I’m not the only one who could easily devour the entire top of this cake straight from the oven.

By: Virginia

Virginia — Thu, 07 Oct 2010 01:49:31 +0000

(I Figured I’d respond here and let everyone know )I LOVED the cake. It was so ridiculously moist! There’s only two of us in the house and it was almost completely gone by that night! We only saved two pieces so we could taste the “next day” flavor. Which was amazing as well, but I’m with you, straight out of the oven is unbeatable! And the crispiness and then the super buttery moistness. Ah I need more! This recipe has definitely converted me to a pound cake fan.
And thanks again for the no-fuss recipe! Definitely a keeper!