- 4 large or 6 small lemons, scrubbed
- 1 stick unsalted butter (plus about 2 teaspoons for pan), softened
- 1 3/4 Cup all-purpose flour
- 1 1/2 Teaspoon baking powder
- 1/2 Teaspoon kosher salt
- 1 1/2 Cup sugar
- 2 whole eggs plus 1 yolk
- 1 Cup whole-milk ricotta cheese
Finely grate zest from lemons.
Measure 2 tablespoons zest, and set aside.
Butter a 9-by-5-by-3-inch loaf pan.
Heat oven to 350 degrees.
Whisk together flour, baking powder and salt.
Drop butter into the bowl of a stand mixer.
On medium-high speed, beat fluffy, stopping to scrape down sides of bowl as needed, about 1 minute.
Cascade in 1 cup sugar, still beating; beat fluffy, about 1 minute.
Slide in eggs and yolk; beat fluffy.
Beat in ricotta, the 2 tablespoons zest and ¼ cup of the juice.
Slide in flour mixture; beat on low speed just to combine.
Scrape batter into prepared pan; smooth top.
Bake until cake is golden brown on top and a toothpick stabbed in the center comes out flecked with crumbs, 55 to 60 minutes.
Cool, 10 minutes.
Run a blunt knife around the sides to loosen edges.
Turn out; set on a rack over a rimmed baking sheet.
While cake is baking, make glaze.
Pour remaining ½ cup sugar into a medium saucepan.
Measure in ¼ cup juice.
Simmer until sugar has dissolved and syrup thickens a bit, about 3 minutes.
Brush glaze over top and sides of warm lemon loaf. (You may not use all the glaze.) When cool (or just barely warm), slice and serve.