Lemon Ricotta Loaf Cake

The tartness of lemons pairs perfectly with the creamy mildness of ricotta, creating a delightful dessert that's a specialty of southern Italy, where both citrus and homemade ricotta shine.

Ingredients:

- 1 1/2 cups (180 g) all-purpose flour

- 2 1/2 tsp baking powder

- 1 1/2 tsp kosher salt

- 12 Tbs. (1 1/2 sticks) (6 oz./180 g) unsalted butter, at room temperature

- 1 1/2 cups (300 g) sugar (can reduce to 1 - 1 1/4 cups for a less sweet cake)

- 1 1/2 cups (330 g) whole-milk ricotta cheese

- 3 eggs, at room temperature

- 1 Tbs. vanilla bean paste or vanilla extract

- Grated zest and juice of 2 lemons

- Confectioners’ sugar for dusting

Directions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, beat the butter and sugar together until light and fluffy.

4. Add the ricotta cheese, eggs, vanilla, lemon zest, and lemon juice to the butter mixture. Mix until well combined.

5. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

8. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

9. Before serving, dust the top with confectioners' sugar.

Enjoy this delightful Lemon Ricotta Loaf Cake as a perfect treat with coffee or tea!