Ingredients

The following ingredients have 9 Servings
  • 1 3/4 cups cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup ricotta cheese
  • 1 cup sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 eggs
  • 1 lemon, zested and juiced
  • 1 teaspoon lemon extract, optional
  • 1/2 teaspoon vanilla
  • Lemon Simple Syrup:
  • 1/4 cup lemon juice
  • 2 tablespoons sugar

Instruction

  • Preheat oven to 325º F and lightly grease a 9x5-inch baking dish.
  • Whisk together cake flour, baking soda, baking powder and salt in a medium bowl until combined, then set aside.
  • In a small bowl, stir together ricotta, lemon juice and zest, and also set aside until ready to use.
  • In a large bowl or mixer, cream together butter and sugar for 2-3 minutes, or until fluffy and lightened in color.
  • Beat in eggs one at a time, then mix in lemon and vanilla extracts.
  • Alternate between adding the dry ingredients and the ricotta mixture, beginning and ending with the flour mixture, and scraping down the bowl as needed.
  • Pour batter into greased loaf pan and place in oven.
  • Bake for 50-60 minutes, or until a toothpick inserted in center comes out mostly clean, but with a couple moist crumbs attached. Remove from oven and let cool.
  • Begin simple syrup while cake is in the oven by whisking together lemon juice and sugar in a small or medium saucepan over medium-high heat.
  • Bring to a boil and cook for 1 minute, then reduce heat and gently boil for 2-3 minutes, or until slightly thickened. Remove from heat and let cool.
  • Once cooled slightly, pour or brush over cake, making sure to cover all sides.
  • Optional: pierce cake all over with a fork for better absorption.
  • Let cake sit for 1-2 hours, or until syrup is fully absorbed, then top with powdered sugar, if desired, slice serve and enjoy.