Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp kosher salt
  • 0.75 cup (170g) unsalted butter, softened to 65°F
  • 1.5 cups (300g) granulated sugar
  • 1 cup (250g) whole milk ricotta
  • 2 tbsp fresh lemon zest
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • 1 cup powdered sugar, sifted
  • 2.5 tbsp fresh lemon juice (for glaze)

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan, lining it with parchment paper for easy removal.
  2. In a small bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside.
  3. In the bowl of a stand mixer, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips until fragrant and moist.
  4. Add the softened unsalted butter to the sugar. Cream on medium-high speed for 3-5 minutes until light and extremely fluffy.
  5. Add the whole milk ricotta and beat for another 2 minutes until fully incorporated and the mixture looks smooth.
  6. Add the eggs one at a time, beating well after each addition to maintain the emulsion. Mix in the vanilla extract and 2 tablespoons of lemon juice.
  7. Turn the mixer to low and gradually add the dry ingredients, mixing just until combined. Do not overmix.
  8. Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 minutes, or until a skewer inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  10. Whisk the powdered sugar and remaining lemon juice together to create a thick glaze. Pour over the cooled cake before slicing.