Description
A bright and moist lemon bread made with ricotta cheese that is easy to prepare and perfect for sharing or enjoying as a simple dessert.
Ingredients
Dry Ingredients
- 1.5 cups all purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup ricotta cheese (full fat is best)
- 2/3 cup granulated sugar
- 2 large eggs
- 0.5 cups neutral oil or melted butter
- 1/3 cup milk (or a bit more if your batter feels very thick)
- 2 zest of lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Optional Glaze
- powdered sugar (mixed with a squeeze of lemon juice to make a glaze)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan, lining it with parchment paper if desired.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a larger bowl, whisk the ricotta and sugar until smooth. Add the eggs and whisk again.
- Stir in the oil (or melted butter), milk, lemon zest, lemon juice, and vanilla.
- Gently fold the dry ingredients into the wet ingredients using a spatula until just combined, avoiding overmixing.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 45 to 60 minutes, checking at 45 minutes. A toothpick inserted into the center should come out mostly clean.
- Allow the bread to cool in the pan for 10 to 15 minutes, then transfer to a cooling rack.
- If glazing, wait until the bread is completely cool before applying the glaze.
Notes
For best results, do not overmix the batter. Allow the loaf to cool completely before slicing to avoid gumminess. This bread can be refrigerated if your kitchen is warm.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dessert, Snack
- Cuisine: American