Serves 8 to 10

I don’t make many dairy desserts since I usually serve them after a meat Shabbos meal, but this cake had to be in the book — it’s the most delicious pound cake and perfect for a Shavuot meal. Since we eat dairy on Shavuot, the holiday celebrating the giving of the Torah at Mount Sinai, dessert gets to be dairy too! 

For a special touch, toast the cake slices lightly and serve them warm with a scoop of ice cream.

 Ingredients

 Cake

 6 tablespoons unsalted butter, at room temperature

 2/3 cup (135 g) granulated sugar

 1 cup (250 g) whole-milk ricotta

 2 tablespoons fresh lemon juice

 Zest of 1 lemon (about 1 tablespoon)

 1 teaspoon vanilla extract

 3 large eggs

 1 1/3 cups (160 g) all-purpose flour

 1 ½ teaspoons baking powder

 ½ teaspoon kosher salt

 ½ cup (120 ml) raspberry preserves

 Glaze

 1 cup (120 g) confectioners’ sugar

 1 tablespoon fresh lemon juice, plus more as needed

 Directions

Preheat the oven to 350°F (175°C). Line a 5 by 9-inch (12 by 23 cm) loaf pan with parchment paper, allowing excess to hang over the edges. 

Make the cake: Using a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar at medium speed until light and fluffy, 2 to 3 minutes. Add the ricotta, 2 tablespoons lemon juice, the lemon zest and the va nilla and mix at low speed until smooth, about 30 seconds. Beat in the eggs, one at a time, until fully incorporated, scraping down the sides of the bowl as needed. 

In a medium bowl, add the flour, baking powder and salt; whisk to combine. Add the flour mixture to the egg mixture and mix at medium-low speed until a thick batter forms, about 1 minute. 

Transfer half of the batter to the prepared loaf pan, smoothing out the top. Spoon the preserves onto the batter, smoothing it into an even layer, then top with the remaining batter. Tap the pan on the counter a few times to remove any air bubbles. 

Bake until golden brown and a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let cool slightly in the pan, about 15 minutes. Using the parchment, lift the cake out of the pan and let cool completely on a wire cooling rack, about 1 hour. 

Meanwhile, make the glaze: In a small bowl, add the confectioners’ sugar and 1 tablespoon lemon juice; whisk until smooth and thick but still pourable. (If too thick, add a little more lemon juice; if too thin, add more confectioners’ sugar.) 

Drizzle the glaze over the cake and let harden, about 10 minutes. Slice and serve. 

Note: The pound cake can be left at room temperature for a few hours, but it’s best to refrigerate. It can be stored in the refrigerator in an airtight container for 3 to 4 days or in the freezer for up to 3 months.