It’s that time again – The Secret Recipe Club!!! I’m having so much with the SRC and being able to try new things. This month, my assigned blog was Veggie Converter 365. Now this was going to be a challenge for me as we’re big meat eaters in this family and Kristi’s blog is all about her family’s 2011 resoluation to eat vegetarian meals for an entire year. Seriously? I give Kristi HUGE props for being able to adjust her family’s lifestyle to this.
So back to the food… I took the easy way out and decided to bake Lemon Ricotta Pound Cake. I’m a little scared of the meat subsitutes, maybe one day I’ll conquer that fear!
This cake was AMAZING!!! I love the tangy the ricotta added to the cake and it was so moist and the perfect texture. I baked 2 loaves and took one to work. My coworkers loved it and gave me rave reviews about it. Kristi made a peach topping to go over her cake, but the peaches I bought weren’t ripe yet, but it still tasted great!
Preheat oven to 350 degrees. Grease two loaf pans with non-stick cooking spray and set aside.
In a large bowl, cream together the butter, sugar, ricotta cheese and eggs with a mixer. Blend in the vanilla, lemon juice, zest. Slowly add in the dry ingredients until well combined.
Divide the batter between the loaf pans and bake for 45 to 50 minutes or until top browns and a toothpick inserted in the center comes out clean.
Let cool completely before slicing.
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