• Preheat oven to 350F (325 convection oven). Grease loaf pan. Set aside.

Crumble

• In a medium bowl, combine butter, sugar, and flour (note: I like to do this step with my hands and mix until small pea sized pieces form).

Lemon Cake

• In a large bowl, mix together lemon zest and sugar (note: you can do this with your hands, massaging the two ingredients until fragrant).
• Add butter and cream together using a hand mixer for ~2 minutes.
• Add eggs, one by one, to your mixture. Whisk together between each egg addition.
• Add ricotta, yogurt, vanilla extract, and lemon juice. Whisk again to combine.
• Add flour, baking powder, and salt to your wet mixture. Mix slowly until just combined. Gently fold the batter once more to ensure all ingredients are mixed.
• Pour batter into greased loaf pan. Top with crumble (note: it is a lot of crumble but ALL of it is super important for that shortbread-y topping!)
• Bake at 350F for ~60min, or until a toothpick inserted into the centre comes out with a few moist crumbs attached. Allow cake to cool in the loaf pan.

Lemon Glaze

• In a small bowl, mix icing sugar with lemon juice until a thick but pourable consistency is formed.
• Drizzle over warm loaf.
• Cut, Serve, and Enjoy!