Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 cups unsalted butter (room temperature, plus more for the baking pan)
  • 1 1/2 cups part-skim ricotta cheese
  • 1 1/2 cups sugar (plus one tablespoon)
  • 3 large eggs
  • 1 teaspoon vanilla
  • zest from one lemon
  • 2 tablespoons fresh lemon juice

Instruction

  • Preheat oven to 350 degrees F.
  • Prepare a 9 X 5-inch loaf pan by greasing it with butter.
  • In a small bowl, whisk together the flour, baking powder, salt and lemon zest.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, ricotta cheese and sugar until light and fluffy (approximately 3 minutes).
  • Add each of the eggs, one at a time, while the mixer is running and blend until incorporated.
  • Mix in the vanilla and lemon juice.
  • Gradually add the flour mixture and beat until just blended.
  • Pour batter into prepared pan and bake for 45-50 minutes or until the sides begin to pull away from the pan and a toothpick or knife inserted into the middle comes out clean.
  • Allow to cool in pan on a wire rack for 10 minutes before turning out of pan to cool on the wire rack completely.
  • If desired, dust top with confectioners' sugar.