Lemon Loaf 🍋
The most moist lemon loaf you'll ever make!
Save this recipe for later- it's a must try!
RECIPE:
• 1.5 cups flour
• 2.5 tsp baking powder
• 1 tsp salt
• 1.5 sticks of unsalted butter, room temperature
• 1 cup sugar
• 1.5 cups ricotta cheese, room temperature
• 3 eggs
• 1 tsp vanilla extract
• 1 lemon, zested and juiced Icing:
• 1 cup powdered sugar
• 2 tbsp lemon juice (add more if mixture is still too thick)
Directions
• Preheat oven to 350F followed by greasing a loaf tin. - In a large bowl mix the flour, baking powder, and salt.
• In another mixing bowl cream together the butter, sugar, and ricotta cheese for 3 minutes.
• Add in the eggs, 1 at a time with the mixer running.
Add in the vanilla extract, the lemon zest, and the lemon juice.
• Slowly add in the dry mixture to the wet mixture until incorporated.
• Pour batter into the loaf tin and bake for 45-50 minutes, or until a toothpick comes out clean.
• Place loaf tin on a cooling wrack and allow to cool for at least 10 minutes before removing from tin and eating.
Recipe by Taylor Gloub on the Lemon App. This is @giadadelaurentiis orange cake recipe but made with lemons instead
Okay, so you've got the recipe for this amazing lemon ricotta loaf, but let me share some extra tips and tricks I've picked up to make yours absolutely perfect! This isn't just any lemon bread; the ricotta cheese is truly the secret weapon here. It adds an incredible depth of moisture and a tender crumb that you just can't achieve with regular butter-based recipes alone. It's what makes this lemon ricotta loaf stand out! First off, don't skimp on the room temperature ingredients. Seriously, butter, eggs, and especially that ricotta cheese. When they're all at the same temperature, they emulsify beautifully, creating a smoother batter and a more uniform texture in your finished loaf. Also, be gentle when mixing. Once you add the dry ingredients, mix just until combined. Overmixing develops gluten, which can lead to a tough, dry loaf – and we want moist, right? Let's talk about the lemon. Fresh lemon zest and juice are non-negotiable for that bright, zesty flavor. I always use a microplane for the zest to get those fine aromatic oils without any bitter white pith. And when it comes to the icing, two tablespoons of lemon juice might be just right, but if you like a thinner glaze or want an extra citrus kick, don't hesitate to add a tiny bit more juice, a half teaspoon at a time, until it reaches your desired consistency. You want it to drizzle beautifully over your cooled lemon ricotta loaf. Baking times can vary slightly depending on your oven, so always trust the toothpick test. If it comes out clean, your loaf is done. If it's still gooey, give it a few more minutes. Letting it cool in the pan for about 10-15 minutes before transferring to a wire rack is also crucial – it allows the loaf to set properly and prevents it from breaking when you remove it. Want to get creative? This lemon ricotta bread recipe is super versatile! You could fold in a half cup of fresh blueberries or raspberries with the dry ingredients for a fruity twist. Or, how about adding a tablespoon of poppy seeds to the batter? For a different glaze, you could even try a simple cream cheese frosting instead of the lemon icing. Finally, storing your delicious creation! This loaf stays wonderfully moist at room temperature for 2-3 days, covered tightly. If you want to keep it longer, wrap slices individually and freeze them for up to a month. Just thaw at room temperature or pop them in the microwave for a quick treat. Enjoy your baking journey – I promise this lemon ricotta loaf will become a staple!
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