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Decadent Ricotta Lemon Loaf
Ingredients
  • subheading: Cake:
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • Zest of two large lemons
  • 1 stick butter, at room temperature
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup ricotta cheese (whole milk ricotta is always better, but you can substitute part skim)
  • ¼ cup lemon juice (freshly squeezed from the lemons used in the zest)
  • 1 teaspoon lemon extract (optional - you can leave it out if it’s too “lemony” for your taste buds)
  • subheading: Glaze:
  • 1 cup powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon lemon extract
  • Sanding Sugar (optional)
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