One-Bowl Lemon Cake With Citrus Glaze by Jessie Sheehan - Recipe Print View

Step 1

Heat the oven to 350°F with a rack in the center of the oven. Grease an 8x8x2-inch baking pan with cooking spray, or softened butter. Line the bottom with a sheet of parchment paper that extends up and over two opposite sides of the pan. Rub the zest into the sugar in a large mixing bowl until fragrant. Whisk in the oil and extracts; and then the eggs and yolk, one at a time, whisking after each. Whisk in the juice and ricotta. Whisk in the baking powder, soda, and salt, one at a time. Place a sieve over the bowl and sift the flour directly into it. Gently fold it in with a flexible spatula. Transfer the batter to the prepared pan and bake for 40 to 45 minutes, rotating at the halfway point, until a toothpick inserted in the center comes out with a moist crumb or two. Let the cake cool on a rack until you can safely lift it out of the pan by the parchment overhang without burning yourself (about 20 minutes). Let cool to room temp before glazing, about 30 minutes. To make the glaze, vigorously whisk the confectioners’ sugar and lemon juice in a small bowl until smooth, adding more or less of one or the other in order to achieve your desired consistency and flavor. Gently pour the glaze over the cake, spreading it with an offset spatula so it drips over the cake’s edges. Let the glaze set before serving, about 20 minutes. The cake will keep tightly wrapped in plastic wrap on the counter for 3 days and is even better the second day.