Meyer Lemon & Ricotta Loaf Cake

- Amanda

It’s January and I should probably be doing nothing but healthy recipes to start the new year. And while I am doing plenty of that too, sort of, I also wanted to make this Meyer Lemon & Ricotta Loaf Cake while we’re still in the heart of Meyer lemon season. This is the cake, after all, I have spoken of and promised to share that makes me think of my dad with a smile and a chuckle. I had previously blogged about it back when I was doing, Auntie Treats, and after that my dad always referred to Meyer Lemons as Meyers Lemons. Not much of a difference, I know, but it sounded funny and no matter how many times I corrected him, he still preferred to say Meyers. For this reason, this cake will always have a special place in my heart. Sitting here and writing this now, I’m can re-play his voicemail in my head asking to send him “some of that Meyers Lemon cake to LA.” This one’s for you, dad.

If you have never tried this particular kind of lemon, you’re missing out. They are in fact, one of the few things I actually love about winter. Meyer lemons have this incredible aroma and a dark yellow, golden skin. The flavor is a combination between a mandarin orange and a regular lemon which gives them a unique sweetness. The rind is thin and edible and they are much juicier than the average lemon. They are wonderful in desserts, savory dishes as well as cocktails and make a stunning centerpiece piled in a bowl or jar. I just can’t get enough of them in the wintertime. Story is they were imported to the U.S. from China in 1908 by a man named Frank Meyer, which is how they got their name.

You might be curious how I got Meyer lemons here in Istanbul. And well, I’m not really sure. Starting in about November, I noticed the lemons my husband was bringing home from his dad’s market looked, smelled and tasted just like a Meyer lemon. Sure enough, when he later checked the box on one of the deliveries, it said Meyer on it. We were kind of shocked. We also noticed they were available at many other markets but labeled just as regular lemons. Back home, they are usually more expensive but that doesn’t seem to be the case here. (ha, get it?) It’s kind of interesting and amazing and I for one will be taking advantage of this treasure of a find until they are no longer available, which in the states is generally March or before.

So enough about their history and how I got my hands on some, let’s get to a great way to use them. This Meyer Lemon & Ricotta Loaf Cake is light, fluffy and has an incredibly citrusy aroma and flavor. The ricotta lends to its soft texture while making it extra moist. The fragrance and sweetness from the Meyer lemon juice as well as the zest makes this cake something special, but if they are not available to you, regular lemons would work too. You can also try an orange or mandarin as is used in the original recipe by Giada De Laurentiis.

I have topped this loaf cake with sliced almonds before baking and a dusting of powdered sugar before serving or have also kept it plain then added a lemon glaze once it’s cooled. Both ways make for a delicious and beautiful finished product. The version I have pictured here, has some sliced almonds as well as a simple glaze of powdered sugar and Meyer lemon juice. It’s fabulous served as is, but would also be great with some fresh berries and cream.

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Meyer Lemon & Ricotta Loaf Cake

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Adapted from Giada De Laurentiis

Ingredients

  • 1 1/2 cups (205g) cake flour
  • 2 1/2 tsps baking powder
  • 6 oz unsalted butter
  • 1/2 tsp kosher salt
  • 1 1/4 cup (250g) granulated sugar
  • zest of two Meyer lemons
  • 1 1/2 cups (360g) ricotta cheese
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp + 1 tsp Meyer lemon juice
  • 1-2 tbsps sliced almonds for sprinkling on top

For the Meyer Lemon Glaze

  • 1/2 cup powdered sugar
  • 1 tbsp Meyer lemon juice

Instructions

  1. Preheat oven to 350F/180C.

  2. Spray a loaf pan (I use a 9x5x3) with baking spray and then line the loaf pan with parchment paper which will make it really easy to remove the cake later.

  3. In a medium bowl sift together the flour and baking powder. Set aside.

  4. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, salt, and lemon zest together until light and fluffy.  Add the ricotta and cream together a bit longer until fully combined, scraping down the sides of the bowl periodically.

  5. With the machine running, add the eggs one at a time as well as the vanilla and lemon juice and mix until combined. 

  6. Add the dry ingredients in two batches just until almost combined, making sure not to over mix the batter.  Then finish mixing the batter by hand, scraping down the bottom and sides of the bowl to ensure evenly combined.

  7. Pour the batter into the prepared loaf pan, sprinkle the top with the sliced almonds if using  and bake about 45 minutes until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan a bit.  (Rotate the pan halfway through baking.)  Let the loaf cool in the pan for 20 minutes then transfer to a wire rack to cool completely.

  8. While the cake is cooling, combine the powdered sugar with the lemon juice until completely smooth.  Once the cake is completely cool, drizzle the glaze over the top and let set for a few minutes.  Slice & enjoy.

Recipe Notes

The loaf cake will keep nicely, wrapped airtight, at room temperature about 4-5 days and up to a week or more in the refrigerator.  It also freezes beautifully, though I would suggest glazing after defrosting.