Deana Cimorelli from the Bakery Boutique joins the Rhode Show kitchen to make Lemon Ricotta Pound Cake.
on our sister station, fox providence. >> we are back in the kitchen this morning on a friday morning with bakery boutique making lemon ricotta. >> nice. >> you got to roll your r.’s. >> i’m envious of you. >> i was afraid when i said it that i would get hollered at. >> you did it perfectly. lots of ingredients, whole eggs, salted butter. we’re going to use one whole zest of a lemon. we have cake flour, not all purpose flour. >> that’s a big difference? >> big, big difference, not substitute. i mixed amaretto and vanilla. we have kosher salt and baking powder. >> this is easy to make? >> it’s not hard at all. in the ends, we top it with fresh strawberries. it’s a lot, but you blend it together and put it in a pound cake can and bobbing it off. >> you can do it now, give it a little dry run before easter before you have the family over. may not turn out exactly like you want. >> even if y
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