Perfect tiger stripes , brava!
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My cousin thought it was some fancy technique, and was surprised when I said you just plop the batters by turn, and it bakes up pretty like that on its own 
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I read somewhere, and can’t find, that for the most effective stripes , you keep narrowing the application of batter as you go up in the loaf pan. Yours came out perfectly.
I was just thinking about it, and what I did a bit differently because of the small rectangular pans was to pour each plop of batter lengthwise, rather than just as a blob in the middle. That probably helped the stripes be more even end to end. And yes, what you said about less batter each time, but that kind of happens naturally when I start running out of batter 
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Sounds pretty tricky, maybe beyond my capabilities.
Opposite of tricky – if I can do it with my killer combination of novice skills and general resistance to following instructions 
, you can definitely do it with your skills and experience!
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I concur with layering the batter in lengthwise, and reducing the amount of batter with the each layer (which kinda happens naturally).
@Aubergine: it is not at all tricky, and I’m sure you could pull it off. Plenty of you-tube videos showing the process, if you’re in need of visuals.
I see King Arthur has tried this one in a round pan with effective results, and calls it a zebra cake. They show the bulls-eye here. I have it on my list to try, but with fewer layers for greater contrast.
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Wow, this was even better leftover… So moist and the flavor got even better!
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All cakes that use oil vs butter do that, but also the ricotta makes it richer and moister. Man, you’re going to make me make that cake this week!
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The citrus and the ricotta somehow makes it super perfect for the season! We had guests over three days in a row and we put out slices for all three gatherings and everyone raved about it!
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They look awesome!
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Love the flame pattern in that second view! 
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I think KAF tried to (over)achieve too many layers of batter, which muddled their pattern vs the simpler ones.
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hahahah
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Stupid efficient foil pans means I have none of the usual cake trimmings to satisfy myself after baking for other people, so now I am craving cake 
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My “get rich” idea of selling cookies is turning out to be my worst idea yet. It’s taking me forever to make 60 of each cookie: Tutu’s Sugar Cookie with Candied Ginger Bits and the Nosrat Cardamom shortbread recipe with the addition of ground pistachios. This is for my nail lady’s order … maybe she’ll exchange for 2 pedicures?
Never again. It’s the afternoon and I still have to go to 3 different markets for T-Day supplies. Hopefully, I can make ahead the mashed potatoes and dressing tomorrow and not have to leave the house!
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Agree!
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The Zebra style cake was a technique that Maida Heatter (iirc) popularized a long time ago using cheesecake batter, which I know I
made at the time. Another technique was to pipe small bull’s eyes over the entire round cake, polka dot style. It resulted in a very attractive design.
Regarding the pound cake, the recommendation was to use a measuring cup and run the batter down the length of the cake pan as @Saregama mentioned. Sally’s addiction has a thick batter Poundcake, which she refers to as a Safari cake, I imagine it would be easier to control the design with a thicker batter.
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Time to switch over to cookie exchanges!
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