This is a guest post from
Pig Pig's Corner.
To be honest, I've never had a pound cake. I only know it's traditionally made with a pound of each of flour, butter, eggs, and sugar. I came across this recipe at
Food Gal's and the amazingly moist texture caught my attention. It is made with ricotta instead of 8 or 9 large eggs like most other traditional recipes call for. I halved the recipe and although mine came out looking totally different, it still tasted delicious. It was really moist and for some weird reason, the cake had a slight nutty flavour which reminded me of almond cake.
