Almond Ricotta Loaf Cake

Plus a crackly lemon glaze

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I’ve been on a loaf cake kick. Having a snacky-type counter cake, the type you can carve a sliver (or a wedge) off when you pass by, is one of life’s small pleasures. While banana bread is always an option, I’ve worked to find a few new favorites to toss into the mix. This almond ricotta loaf cake with a crunchy lemon glaze is one of those low-effort, high reward bakes that has earned a spot in our cake rotation.

Thanks to a touch of almond flour and a generous helping of ricotta cheese, this loaf boasts a plush, creamy crumb. As with many of my cakes I use a combo of butter and oil for both flavor and moisture (bonus: this is a melted butter cake so no need for creaming!). And can we talk about the glaze? Once the cake is baked through, you shellac it with a simple lemon-juice and powdered sugar glaze, then pop it back in the oven for a couple minutes to set. Result: a thin, crackly glaze on all sides of the cake that adds brightness and slows staling. It’s a great technique you can use on any loaf or pound cake!

Because loaf cakes take awhile to bake and cool, I usually bake them in the evening so they’ll be ready for the next day’s breakfast. I know it’s hard not to dig in right away, but magic happens during the rest time! A cake cut too early may seem dry and crumbly, but after time to set up you’ll be rewarded with an evenly moist and set crumb.

A note about loaf cake tins: For that sharp edge energy, I love using my 9x4x4 Pullman pan to bake loaf cakes (it typically works well for any loaf designed for a 9x5 pan; anything calling for an 8x4/8.5x4.5 will look too squat). If you too love right angles, I promise this pan is worth the investment. I use it for sandwich loaves too and it doesn’t let me down.

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Elsewhere

Over on the blog I shared another simple recipe for brown butter chocolate chunk cookie bars. A fun way to put a little dent your Easter (and Valentine’s Day for us, lol) candy supply!

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This past weekend was my husband’s birthday, and as usual he requested something chocolate + raspberry. I made my chocolate and raspberry mousse cake with a couple of updates (I can’t leave recipes alone, hehe), including a gorgeous berry mirror glaze!

I’m thinking of sharing the updated version in a future newsletter, so comment below if that’s something you’re interested in seeing. It’s a project, but a real showstopper!

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Almond Ricotta Loaf Cake

Makes one 9x4x4 or 9x5 loaf

Ingredients:

For the ricotta cake:

• 275g granulated sugar

• Zest of one medium lemon (save juice for the glaze)

• 350g full-fat ricotta, at room temperature

• 85g unsalted butter, melted and cooled

• 60g neutral oil (such as grapeseed or canola)

• 3 large eggs, at room temperature

• 5g kosher salt (1 1/4 tsp Diamond Crystal; scant 1 tsp if Morton’s)

• 1 tsp pure vanilla extract

• 1/2 tsp pure almond extract

• 200g all-purpose flour

• 50g almond flour

• 2 1/2 tsp baking powder

For the crackly lemon glaze:

• 50g icing (powdered) sugar, sifted

• 3-4 tsp lemon juice, freshly squeezed

Method:

• Preheat the oven to 350°F (175°C) with a rack in the center. Line a 9 x 4-inch Pullman pan or 9x5-inch loaf pan with a parchment paper sling, leaving about 3 inches of overhang on the long sides for easy removal. Lightly grease the pan and parchment.

• Place the lemon zest and sugar in a small bowl. Rub the zest into the sugar with your fingertips until fragrant. Set aside.

• Place the ricotta in a large bowl. Using a handheld mixer, beat on medium until smooth, about 1 minute. Add the lemony sugar, butter, oil, salt, and extracts. Beat on medium until smooth and well combined, 1-2 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, mixing well after each addition.

• In a small bowl (you can use the one where you mixed the lemon sugar), whisk together the all-purpose flour, almond flour, and baking powder. Add to the wet ingredients and mix on low just until combined. Use a flexible spatula to fold from the bottom of the bowl to make sure everything is well-mixed and there are no pockets of unincorporated flour. Scrape the batter into the prepared pan and smooth the top.

• Bake for 60-75 minutes, or until well-browned and firm to the touch and an instant-read thermometer registers 200F when inserted into the very center of the loaf. Let cool for a few minutes while you prepare the glaze. Lower the oven temperature to 300F.

• To make the glaze, whisk together the icing sugar and 3 tsp lemon juice to form a thin glaze about the consistency of runny honey. (Add more lemon juice a little at a time if needed.)

• Place a wire rack on a large sheet pan and carefully remove the loaf from the tin using the parchment sling. Place the cake on the wire rack (no need to remove the parchment completely; just pull it down so the sides of the cake are exposed). Use a pastry brush to paint the glaze evenly over all sides of the cake (except the bottom). Use all the glaze and paint multiple coats if needed.

• Return to the oven and bake for 2 minutes to set the glaze. Cool the cake completely, then transfer back to the loaf pan until ready to slice and serve (overnight, if possible). I like to keep the top exposed so the glaze stays crunchy.

• Cake keeps for several days at room temperature. I like to store it cut side down in the pan, slicing off slivers or slabs as desired.