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Ingredients
- 4 large or 6 small lemons, scrubbed
- 1 stick unsalted butter (plus about 2 tsp for pan), soften
- 1 3/4 cups all-purpose flour
- 1 1/2 tsps. baking powder
- 1/2 tsp kosher salt
- 1 1/2 scups sugar
- 2 whole eggs plus 1 yolk
- 1 cup whole-milk ricotta cheese
Details
Servings 45
Preparation time 45mins
Cooking time 60mins
Preparation
Step 1
1. PREP: Finely grate zest from lemons. Measure 2 tlbs zest and set aside, Juice lemons. Butter a 9x5x3 inch loafpan. Heat oven to 350 degrees. Whisk together flour, baking powder and salt.
2 BEAT: Drop butter into the bowl of a standard mixer. On medium-high speed, beat fluffy, stopping to scrape down sides of bowl as needed, about 1 minute. Cascade in 1 cup of sugar still beating: beat fluffy, about 1 minute. Slide in eggs and yolk; beat fluffy. Beat in ricotta, the 2 tlbs zest and 1/4 cup of the juice. Slide in flour mixture; beat on low speed just to combine.
3. BAKE: Scrape batter into prepared pan; smooth top. Bake until bake is golden brown on top and a toothpick comes out flecked with crumbs. 55 to 60 minutes. Cool, 10 minutes. Run a blunt knife around the sides to loosen edges. Turn out; set on a rack over a rimmed baking sheet.
4. GLAZE: Wile cake is baking, make glaze. Pour remaining 1/2 cup 1/2 cup of sugar into a medium saucepan. Measure in 1/4 cup juice. Simmer until sugar has dissolved and syrup thickens a bit, about 3 minutes. Brush glaze over top and sides of warm lemon loaf. (You may not use all the glaze.) When cool (or just barley warm), slice and serve.
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