Ricotta Olive Oil Pound Cake

Get yourself a beautiful bundt pan and you too will look like a Top Chef with this easy recipe.  My new best friend, Melissa Clark - author of the cookbook “All In One” -  does it again with this moist, flavorful but fairly light pound cake (despite the ricotta and sour cream in it).  Lemon zest adds a hint of citrus in every delicious bite.  I served it with fresh berries and next time I will add a dollop of whipped cream for fun.  It’s truly the perfect dessert to serve guests as it looks and tastes far more impressive than the time it takes to whip it up.