In a past post, I went into detail regarding my love of SOHO’s chocolate bread pudding – and dessert in general. So this week, I couldn’t resist writing about the two new desserts that have been added to SOHO’s menu. Both are outstanding and the perfect finish to a meal. First, there is the Sciabica’s lemon olive oil pound cake served with roasted Georgia apples and homemade ricotta. Next, we’ve added a pistachio cranberry tart with a chocolate crust and topped with vanilla bean ice cream. The pound cake is light and airy, while the tart is rich and decadent. There’s something to satisfy each kind of dessert craving!


Pound cake (post) 
Sciabica's lemon olive oil pound cake 

Since the holiday season is quickly approaching, I thought I’d share the recipe for the Sciabica's lemon olive oil pound cake. It’s sure to delight any guests you may host. Of course, if you don’t feel like cooking (and cleaning) for a large group – we’re happy to do it for you at the restaurant!


Sciabica’s Lemon Olive Oil Pound Cake Recipe (makes 1 cake)



1 ½ cup flour

2 teaspoon baking powder

½ teaspoon salt

1 cup plain yogurt

1 cup sugar

3 eggs

2 tablespoon lemon zest

1 teaspoon vanilla

½ cup lemon olive oil ( SOHO uses Sciabica’s)


In bowl, mix flour, baking powder and salt (dry ingredients). In separate bowl, mix yogurt, sugar, eggs, lemon zest, and vanilla (wet ingredients). Combine dry and wet ingredients: mix 1/3 dry ingredients into wet ingredients bowl. Repeat two times. Using spatula, fold olive oil into mixture. Spray and flour pound cake pan. Pour in mixture. Bake at 350 degrees for 50-55 minutes. Cool completely. Top with ricotta cheese and serve.


Homemade Ricotta Cheese



½ gallon whole milk

1 quart buttermilk

1 teaspoon salt



Combine whole milk, buttermilk and salt together in pot. Stir gently to keep from burning. Cook slowly, bringing the mixture to a light simmer (175 degrees). Strain mixture through five layers of cheesecloth. Cool. Season to taste with honey and ½ tablespoon vanilla.