Very Lemon Loaf

Very Lemon Loaf
4.5 from 2 ratings
This lemon loaf is topped with a thin syrup that's made with lemon juice and granulated sugar. This recipe by Leah Eskin originally appeared in The Chicago Tribune.
Prep Time
Cook Time
Total time: 1.73 hours
  • 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
  1. Finely grate zest from lemons.
  2. Measure 2 tablespoons zest, and set aside.
  3. Juice lemons.
  4. Butter a 9-by-5-by-3-inch loaf pan.
  5. Heat oven to 350 degrees.
  6. Whisk together flour, baking powder and salt.
  7. Drop butter into the bowl of a stand mixer.
  8. On medium-high speed, beat fluffy, stopping to scrape down sides of bowl as needed, about 1 minute.
  9. Cascade in 1 cup sugar, still beating; beat fluffy, about 1 minute.
  10. Slide in eggs and yolk; beat fluffy.
  11. Beat in ricotta, the 2 tablespoons zest and ¼ cup of the juice.
  12. Slide in flour mixture; beat on low speed just to combine.
  13. Scrape batter into prepared pan; smooth top.
  14. Bake until cake is golden brown on top and a toothpick stabbed in the center comes out flecked with crumbs, 55 to 60 minutes.
  15. Cool, 10 minutes.
  16. Run a blunt knife around the sides to loosen edges.
  17. Turn out; set on a rack over a rimmed baking sheet.
  18. While cake is baking, make glaze.
  19. Pour remaining ½ cup sugar into a medium saucepan.
  20. Measure in ¼ cup juice.
  21. Simmer until sugar has dissolved and syrup thickens a bit, about 3 minutes.
  22. 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.