Ricotta Lemon Loaf
This Ricotta Lemon Loaf is moist, zesty, and irresistibly tender! Creamy ricotta and fresh lemon combine for a bright, bakery-quality treat perfect for any time of day.
Equipment
- Loaf Pan
- Mixing Bowl
- Whisk
- Spatula
- Wire Rack
Ingredients
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard loaf pan with vegetable oil or line it with parchment paper.
- In a large mixing bowl, combine the ricotta cheese and granulated sugar. Beat until smooth and creamy.
- Add the eggs one at a time, beating well after each addition to create a smooth batter.
- Stir in the vegetable oil, fresh lemon juice, lemon zest, and vanilla extract until well incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
- Allow the loaf to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
- Slice and serve plain, dusted with powdered sugar, or with a light lemon glaze if desired.
Notes
- Do not overmix the batter to keep the loaf tender and light.
- Use fresh lemon juice and zest for the best bright, citrus flavor.
- Store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate up to a week.
- Try adding fresh berries or herbs seasonally for a unique twist.
- Freeze wrapped tightly for up to 3 months and thaw overnight before serving.