If so, how would you recommend adjusting the baking time? Regardless, the cake was light in flavor and texture and really delicious! I just want to prepare you. I have just started cooking and baking with Crystal diamond salt which I know is different than Morton’s salt. I’m wondering if per the instructions you gave the batter-filled pan a couple of good bangs on the counter before putting the pan into the oven. I used canola, which is neutral, so I’m sad that it comes through so strongly. Thank you for a lovely recipe! I’m not much of a plain yogurt fan and I find it difficult to find in a small quantity. It’s a lot less work and uses a lot fewer lemons (one, in fact). Was a little concerned it’d taste too maple syrup-ey, so I added a little lemon zest. Also subbed cream cheese with cream and butter for the marscapone not on hand . All right, a lot of whipped cream. This could just be the difference of table salt vs. fine sea salt, though. So weird that some people had super salty results. I was pleasantly surprised by how well it worked despite my need to make modifications due to my dwindling kitchen supplies – I used 1 C mascarpone and 1/4 C sour cream for the dairy products and only 1.5 t baking powder. Made this yesterday and served today. I might try greasing/flouring next time instead of sugaring, and reducing the oven temp to 350. Made it exactly as described and unfortunately my husband and I consumed the entire cake last week, week 1000 of the Pandemic. I am excited to try this recipe! Try whatever you like: this cake recipe is perfect for adapting. I whipped the ricotta for a few minutes to make it fluffier before adding the other ingredients. Thanks Deb – another winner! But the slices we ate for breakfast without berries or cream were also fantastic so the there really is no need to guild the lily. Sign up for FREE to receive exclusive recipes, news, videos, merchandise, products and more!! Bake for 30-35 minutes or until golden and a cooked through. But it all works. I finally took it out and in some places, it is still a bit wet but if I let this cake go anymore it will be in bad form. It’s great with fresh raspberries and whipped cream, too. Indeed, the crumb is as lush and plush as advertised, and the glazed crust as delicious, and it does indeed keep very well at room temperature. the glaze is delicious and it had a good texture though. I shall get right on it! So, would I adust the recipe to 60% of the recipe you have listed? Turned out well — same great crumb, and the crust soaked in maple glaze was really good. 2 % Milk and this yogurt? 1 1/2 cups granulated sugar I substituted grapefruit zest and halved the recipe, it was still quite large (maybe for 6). Thanks for the recipe! I have to try making your recipe too! Was looking forward to having it again with coffee tomorrow morning, but it has been devoured. I’m too cheap to buy mascarpone. The original recipe calls for lemon zest in the glaze but I skip it because I thought the texture would be distracting. It makes a very tender cake. Michael, there is. (Reposting!) I make many, many bundt cakes and I do find that often the batter is too much volume for my decorative pans. 4. Ina’s or Ciambollene? Cake is done when a toothpick or tester comes out batter-free (crumbs are fine). I just made this and OMG, it is fabulous! One of the things you do is increase the liquid – I adjusted the yoghurt amount to add liquid. I made this an almond poppyseed cake by swapping the mascarpone for almond paste, replacing the zest with 2 tbsp poppyseeds and using 2 tsp almond extract instead of vanilla, with 1/2 tsp almond extract and 2 tbsp milk in the glaze instead of the lemon juice. I made it with ev olive oil because that’s what I had. (Didn’t make the glaze) I only used 1tsp salt, and I ran out of yogurt so half of it was 0% Greek. This is a really lovely cake and the crunchy crust and moist crumb is the best part. I posted a picture of it on social media and I immediately got requests from, well, pretty much everyone. I thought it worked fine in that case! I cook professionally and this is a recipe worth keeping! I baked this yesterday in my VERY hot kitchen (no AC) and it was so worth it. Grease and flour a ciambella or bundt cake mould, then pour in the mixture. Take 2 – in a hurry – had my new tube pan versus a borrowed bundt pan (no clue where my bundt pans are) my orange was kind of big, used most of it, used whole fat greek yogurt, was sloppy as far as measuring (and realized take 1 was no fat) used what was left in mascarpone container, didn’t even sift flour. I cannot say for sure without trying them side by side, of course. Incredibly moist and delicious cake with a light summer flavor, adding it to my forever recipes for sure! Thank you for that side-by-side comparison! My fav cake!! Has anyone else used a ring pan to make this? Then I put on the glaze and in two places it split apart.The cake is still together. Would it be worth trying to grease and flour the traditional way next time for a lighter cake? Engl 355 ? Wow, this was amazing! Sounds like a lot to me too. It was just a little over for a 10-cup bundt and should be fine in a classic 12-cup. I made this with minor tweaks and it turned out fantastic. I am a long-time fan and I appreciate your dedication, humor, and good taste that never fail to inspire me to get into the kitchen! It does have a crust. Thank you for sharing that. Or in 9 inch rounds? Sorry you had this problem buy I had the exact same problem. My batter was loose but I like to spoon/scoop it in to make sure it’s getting into all of the nooks and crannies and not creating big pockets of air. It worked fine. Ina Garten’s assertively lemony lemon pound cake is a Top 5-level cake classic; you bring it to housewarmings, as host gifts, to teachers; everyone loves it. your comments good be mine, word for word. Add lemon zest, vanilla and oil and whisk well 4. New here? For the record, I also needed about 5-7 extra minutes to reach full done-ness, but I baked in a bundt. It was absolutely delicious!!! The one in Italy was a bit dense but the taste was the same. Deb, I made this last night for my mom, who is at home recovering from a double mastectomy. It came out of the bundt pan beautifully. A savarin tin is a round cake tin which has a hole in the centre. It baked up golden, toothpick came out clean. Table salt can be a tiny bit heavier than fine sea salt, but not enough to throw a whole cake or make it inedible…. to Lola M: yes you flip the cake out and then glaze the top. I’ve made tons of SK recipes in the past and this is the first that has been a total failure. As I can never resist the siren call of either an everyday cake or a doughnut, I am unequivocally here for this. Also, I’m not sure how everyone else doesn’t seem to have this problem with such a long bake time, but the sugar on the pan quickly caramelized and caused the outside to overcook far more quickly than the middle set. If you’re unsure about your pan, measure how much it holds in cups of water. Thanks for your reliable recipes. A definite do-again. Maybe the metric measurements didn’t match up for me? This cake is delightful! Nothing that a little glaze couldn’t fix. Made this exactly as written in the same Bundt pan you have, and it was enjoyed by all at dinner. I also used 2 tsp of kosher salt instead of table or sea salt. Everyone loves it – even the quarantine-surly teen gave a nod of approval! I loosely, really loosely, cover it with foil. Then all of the best part and food Processors remaining cake batter and whisk it thoroughly.! 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