RICOTTA LEMON LOAF RECIPE

Ricotta lemon loaf Recipe image

Provided by duckieq

Number Of Ingredients 15

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1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
Zest of two large lemons
1 stick butter, at room temperature
1 cup granulated sugar
3 large eggs
1 cup ricotta cheese (whole milk ricotta is always better, but you can substitute part skim)
¼ cup lemon juice (freshly squeezed from the lemons used in the zest)
1 teaspoon lemon extract (optional - you can leave it out if it's too "lemony" for your taste buds)
Glaze
1 cup powdered sugar
3 tablespoons milk
1 teaspoon lemon extract
Sanding Sugar (optional)

Steps:

1) Preheat oven to 350. Spray a loaf pan with cooking spray. 2) In a bowl, sift together the flour, baking powder, salt, and lemon zest. 3) In the bowl of a stand mixer or handheld mixer, blend together the butter and sugar for about 3 minutes. Add the eggs one at a time and beat until well combined, about 1 minute. 4) Add the ricotta, lemon juice, lemon extract and beat on medium speed for about 2 minutes, scraping down the sides of the bowl as needed. 5) Reduce the mixer speed to low and add the flour mixture and beat until combined, do not over mix. 6) Pour the batter into the prepared loaf pan. Bake for 60 minutes, test cake with a toothpick for doneness. Toothpick inserted should come out clean and dry. 7) Remove cake from the oven and allow cooling in the pan for 15 minutes. Remove from the pan and place on a serving platter before glazing. Glaze: In a medium bowl, whisk together all of the glaze ingredients. Spoon glaze over the top and sprinkle with sugar crystals, if desired. Allow glaze to set for 10 minutes before cutting and serving.