I came across this recipe a couple weeks ago, just in time to make for Sunday snack at church. I love to bring baked goods when my food day comes along. This was perfect, especially since I had an opened tub of ricotta waiting to be used in my refrigerator.

Anyhow, I baked up a couple loafs late Friday, wrapped them up tightly with plastic wrap, and put them in the fridge until Sunday morning. They were delicious. Moist on the inside, with just the slightest crust on the outside! I skipped the berries, however the berries would have only added to the deliciousness of this cake.

The recipe can be found here: http://twopeasandtheirpod.com/lemon-ricotta-pound-cake-with-berries/#more-9256

I have been having so much fun with this new found blog. There are soo many recipe posts. I can't wait to try more.

A couple things I'd like to note:

*I did not have cake flour, all-purpose seemed to work fine


♥

This recipe is super tasty and super easy. The first night I served it topped with a lemony ahi steak. It was delicious. Later in the week I used up the leftovers by pouring a yellow coconut curry over the top. Again, super tasty! This rice is a nice change to bland, plain rice.

Here is what you'll need:

Ingredients: Serves 4

1 1/4 cups brown or white basmati rice (whichever you prefer, I spared my husband, and used white)
3 large garlic cloves
1 tsp sea salt
1 large handful fresh basil sprigs
5 tbsp olive oil, plus extra for drizzling
2/3 cup pine nuts (I didn't have any, so I skipped them and added a bit of extra basil and garlic instead)
squeeze of fresh lemon juice (optional)

Directions:

Cook the rice according to package.

Meanwhile, to make the pesto, put the garlic cloves, salt, basil (stalks removed) and olive oil into your food processor. A blender would do as well. Mix/blend until you have a thick paste. If desired, add a squeeze of lemon juice, mix again. I think the lemon juice really livens this dish up.

Combine the rice and pesto together in a medium sized bowl.

Serve as you please and enjoy!!