Ingredients:

  • 113g unsalted butter, room temperature
  • 250g granulated sugar
  • 250g whole milk ricotta, full fat
  • 3 large eggs, room temperature
  • 2 tbsp fresh lemon zest
  • 5ml pure vanilla extract
  • 190g all-purpose flour
  • 10g baking powder
  • 2g fine sea salt
  • 120g powdered sugar, sifted
  • 40ml fresh lemon juice
  • 1 tsp lemon zest for garnish

Instructions:

  1. Preheat and prep: Heat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper. Note: Parchment slings make it easy to lift the cake out without breaking the delicate crust.
  2. Infuse the sugar: In a mixer bowl, combine granulated sugar and 2 tbsp lemon zest. Rub the zest into the sugar with your fingertips until the sugar looks damp and smells like a fresh orchard.
  3. Cream the fats: Add the softened butter to the sugar. Cream on medium high for 4–5 minutes until the mixture is pale, voluminous, and fluffy.
  4. Add the ricotta: Incorporate the room temperature ricotta and vanilla extract. Beat for 2 minutes until the batter is smooth and fully integrated.
  5. Emulsify the eggs: Add eggs one at a time, beating well after each addition until the batter looks silky and no longer curdled.
  6. Sift and combine: Sift together flour, baking powder, and salt. Gently fold the dry ingredients into the wet batter until just combined and no streaks of flour remain. Note: Overmixing here will develop too much gluten, making the cake tough.
  7. Bake the loaf: Pour batter into the prepared pan and bake for 50-55 minutes until a skewer comes out clean and the top is golden brown.
  8. Prepare the glaze: Whisk powdered sugar and 40ml lemon juice until you have a thick, pourable consistency.
  9. Cool and finish: Let the cake cool completely in the pan before lifting it out. Pour the glaze over the top and garnish until the zest is evenly distributed.