(Air date: May 3, 2016. Source: Chef John Folse.)
Prep Time: 1½ Hours
Yields: 8–10 Servings
Mom is sure to love this moist and delicious spring treat … especially if you bake it for her!
¾ cup unsalted butter, at room temperature, plus more for greasing
1½ cups cake flour or all-purpose flour
2 tsps baking powder
1 tsp kosher salt
1½ cups whole-milk Ricotta cheese
1½ cups plus
1 tbsp granulated sugar
3 large eggs
1 tsp pure vanilla extract
grated zest of 1 lemon
2 tbsps freshly squeezed lemon juice
Preheat oven to 350°F. Grease a (9" x 5" x 3") metal loaf pan or 3 (5¾" x 3 ¼" x 2 ¼") mini metal loaf pans generously with butter. Set aside. In a medium bowl, combine flour, baking powder and salt, stirring to mix well, then set aside. In bowl of an electric mixer, combine ¾ cup unsalted butter, Ricotta and granulated sugar then cream until blended, about 3 minutes. With mixture running, add eggs, one at a time, until incorporated. Add vanilla, lemon zest and lemon juice and mix until combined. Add flour mixture, ½ cup at a time, until just incorporated. Pour batter into prepared pan(s). Bake 50–60 minutes for standard loaf pan and 40–50 minutes for mini loaf pans.