Description
This Meyer Lemon Ricotta Cake is a luscious and moist loaf cake that beautifully combines the bright, zesty flavor of Meyer lemons with the creamy texture of ricotta cheese. Perfectly balanced with a tender crumb and a sweet, tangy lemon glaze, this cake is an elegant dessert or tea-time treat that is both simple to prepare and irresistibly delicious.
Ingredients
Dry Ingredients
- 1¼ cup unbleached all-purpose flour
- 1 teaspoon fine salt (sea salt or pink Himalayan)
- 1 teaspoon baking powder
Lemon Mixture
- 4 Meyer lemons (zested)
- ¼ cup Meyer lemon juice (strained of pulp)
- 1 cup granulated white sugar
Wet Ingredients
- 2 large eggs (at room temperature)
- ⅓ cup butter (melted and cooled slightly)
- 1 teaspoon pure vanilla extract
Ricotta Mixture
- ½ cup ricotta cheese (at room temperature)
- 2 tablespoons half & half or whole milk (at room temperature)
Glaze
- 1 cup powdered sugar
- 2 tablespoons Meyer lemon juice (strained of pulp)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (180℃). Lightly spray your loaf pan with nonstick baking spray containing flour. If using a traditional loaf pan, line it with parchment paper and lightly spray or grease with butter to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, fine salt, and baking powder. Set this mixture aside.
- Combine Sugar and Lemon Zest: In a large bowl, combine the granulated white sugar and Meyer lemon zest. Use your fingers to rub the sugar into the zest thoroughly to release the citrus oils and infuse the sugar with lemon flavor.
- Add Wet Ingredients to Sugar Mixture: To the sugar and zest mixture, add the strained Meyer lemon juice, eggs, melted and slightly cooled butter, and pure vanilla extract. Whisk everything until well combined and smooth.
- Prepare Ricotta Mixture: In a small bowl, stir together the ricotta cheese and half & half (or whole milk) until the mixture is smooth and creamy.
- Combine Dry and Wet Mixtures: Gradually add one-third of the dry ingredients to the lemon and egg mixture and whisk until just combined. Next, add half of the ricotta mixture and mix gently. Repeat by adding the remaining dry ingredients and the remaining ricotta mixture, mixing after each addition to ensure a smooth, well-incorporated batter without overmixing.
- Bake the Cake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50-55 minutes. The cake is done when a toothpick or tester inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack. If you used parchment paper, use the edges like handles to lift the cake out. Let the cake cool completely before applying the glaze.
- Make the Lemon Glaze: Place the powdered sugar in a mesh strainer set over a medium bowl and sift the sugar to remove lumps. Gradually whisk in the reserved Meyer lemon juice, one tablespoon at a time, until you reach a smooth, pourable glaze consistency.
- Glaze the Cake: Pour the lemon glaze evenly over the cooled cake, allowing it to drip down the sides for a beautiful finish.
- Serve: Let the glaze harden slightly before slicing and serving the cake, enjoying the moist texture and refreshing lemon flavor.
Notes
- Use room temperature eggs, ricotta, and dairy to ensure smooth batter and proper mixing.
- For best lemon flavor, use fresh Meyer lemons rather than bottled lemon juice.
- Be careful not to overmix the batter to keep the cake tender and light.
- You can line the pan with parchment paper for easier removal and cleaner edges.
- The glaze consistency can be adjusted with more or less lemon juice depending on preference.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
