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One Bowl Ricotta Meyer Lemon Loaf Cake

Shanna
Triple the lemony goodness in this moist, rich ricotta Meyer lemon loaf cake. Ricotta cheese and olive oil make it extra flavorful as well as a tangy lemon glaze. Good luck having this loaf last longer than a day.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 1 hour
Total Time 1 hour 50 minutes

Ingredients
  

  • 2 cups all purpose flour 9 oz/255g
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar 7.1 oz/200g
  • 2 tablespoon Meyer lemon zest
  • ½ cup olive oil half lemon flavored olive oil if you have it (4 oz)
  • 2 whole large eggs plus 1 large egg yolk room temp
  • 1 cup ricotta cheese room temp (8.8oz/262 g)
  • ⅓ cup Meyer lemon juice 2.7 oz/76g
  • 1 teaspoon vanilla extract

Glaze:

  • 1 ½ cups powdered sugar 6.75 oz/187g
  • 3-4 tablespoon lemon juice
  • 1 tablespoon lemon zest

Instructions
 

  • Heat oven to 350 deg F. Butter a 9x5 inch loaf pan, trim a piece of parchment paper so it fits lengthwise and hangs over the long edges by a few inches. Butter the parchment paper then lightly flour, tapping out any excess. 
  • In a large mixing bowl rub together the sugar and zest with your fingers until the sugar is very fragrant. Add in the oil and mix well either with a whisk or hand mixer. Add in the eggs, ricotta cheese, lemon juice and extract and mix again well. Add in the flour, baking powder, baking soda and salt then stir to combine, batter will be a little lumpy.  If you want you can whisk together the flour, baking powder, soda and salt together in a small bowl first but this step isn't really needed. It can be done all in one bowl.
  • Pour batter into prepared loaf pan and smooth the top. 
  • Bake for 40-45 minutes or until golden on the top and a toothpick inserted into the middle comes out with just a few crumbs. 
  • While the loaf is baking whisk together the powdered sugar and lemon juice. 
  • As soon as the loaf is out of the oven spread half the glaze over the top, making sure it soaks into the loaf. You can poke holes all over first, just an inch or so deep with a skewer first if you like then glaze. Cool completely then remove from the pan using the parchment to lift it. Slide the parchment paper out from under the loaf and place the loaf on a serving plate.
  • Spread the remaining half of the glaze slowly over the top, then sprinkle the lemon zest on top. Once the glaze has fully set it is ready to serve. 

Notes

This lemon loaf comes together quickly using just one bowl for mixing. It takes me about 10 min to prep the batter, 40-45 min to bake then about an hour to cool completely.
Baking times will vary on the type of loaf pan you use. Darker pans like I used tend to bake quicker, around 40 minutes. Lighter aluminum or enamelware take a little longer 45-50 min. I have not tested this in a glass pan so I cannot tell you how long that would take.