3 /4 cup granulated sugar
5 tablespoons unsalted butter, at room temperature
3 large eggs, at room temperature (see Tip)
3/4 cup part-skim ricotta cheese
2 tablespoons lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 1/2 cups white whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup dry cherries or dry cranberries
1/2 cup packed confectioners’ sugar
2 teaspoons lemon juice
Transfer to the prepared pan. Bake the cake until starting to brown around the edges and a tester inserted in the center comes out clean, about 1 hour. Let cool in the pan on a wire rack for 20 minutes.
Run a knife around the edge to loosen the cake, then invert it onto the rack. Carefully turn it right-side up. Let cool completely. Clean the bowl, add confectioners' sugar and whisk in lemon juice until smooth. Brush the glaze on the cake.
Make Ahead Tip: Wrap cooled cake airtight and store at room temperature for up to 1 day; glaze shortly before serving.
Room-temperature eggs make cakes fluffier. Here's a quick trick—place them (in the shell) in a bowl of lukewarm water for about 5 minutes.
Idea comes from Eating Well