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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.
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!
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!
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.
You wrote the article so well, it made me want to eat. Thank you!
Thank you for sharing your recipes. I love your cookbook! My all time favorite is carrot and earl gray cakes!