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1. Preheat oven to 350 F.
2. Add ricotta to a large mixing bowl.
3. Stir in eggs one at a time.
4. Add sugar, vanilla extract, lemon extract, and stir until smooth.
5. Crumble the pound cake in a medium-mixing bowl.
6. Cover the bottom of 10” spring pan with half the crumbled pound cake.
7. Pour ricotta mixture into spring pan.
8. Spread the remaining pound cake over the ricotta mixture.
9. Bake 1 hour. Cake will still be jiggly.
10. Cool 45 minutes. Cover ricotta pie and refrigerate overnight. |
