Easy Lemon Ricotta Bread
Lemon ricotta bread is an easy, delightful and moist loaf that combines the tangy essence of lemon with the rich creaminess of ricotta cheese. The citrusy aroma and velvety texture make it a perfect treat for breakfast or a sweet snack, pleasing the palate with a harmonious blend of flavors.
This lemon ricotta bread combines the tangy flavor of fresh lemon with the rich creaminess of ricotta cheese into one moist and delicious pound cake. It’s an easy recipe that is the perfect treat for a sweet breakfast or snack with a cup of coffee or tea!
The combination of tangy lemon with creamy ricotta is the perfect match in this ricotta bread! I love this pair so much I also use it in my lemon ricotta pancakes and lemon ricotta cake.
This bread has a similar moist and dense texture like this Italian lemon plumcake. It may remind you of a pound cake with its rich taste, which makes it so versatile to serve either for breakfast or dessert!
With a creamy texture and fresh, bright lemon flavor, it’s one of the best lemon recipes to make this season!
Why You’ll Love This Lemon Ricotta Bread
- Easy to make: It’s a simple recipe that comes together quickly! All you need are an electric mixer, bowl and 8 or 9×5 inch loaf pan.
- Moist texture: This lemon ricotta pound cake recipe has a moist, slightly dense texture which means it says delicious for days!
- Versatile: Serve this delicious treat for breakfast, afternoon tea or for dessert! Since it stays moist for days, it can be made ahead and served later.
Recipe Ingredients
- All purpose flour: Add structure to the loaf.
- Baking powder and salt: Baking powder adds lift and rise to the ricotta bread recipe and salt enhances the taste.
- Eggs: You will need one room temperature large egg and one large room temperature egg yolk.
- Granulated sugar: Adds sweet taste to balance the tart lemon.
- Lemon: Lemon zest and fresh lemon juice give the bread a bright citrus flavor!
- Oil: I use sunflower oil or corn oil but you can use vegetable oil or even light olive oil.
- Ricotta cheese: Gives this bread a creamy texture.
- Vanilla extract: Pure vanilla extract is best for added flavor. Use lemon extract for a more intense flavor.
- Milk: Use 2% or whole milk to add a soft tender crumb to the bread.
- Almond slices: An optional topping but works great for additional texture.
Substitutions and Variations
- Simple lemon glaze: Add a simple lemon syrup or lemon glaze to the top like I do in my favorite lemon loaf.
- Frosting: Use the creamy vanilla frosting from my frosted coconut pound cake.
- Add-ins: For a blueberry lemon ricotta pound cake add some fresh blueberries. Raspberries or white chocolate chips could also be added into the quick bread batter before baking.
- Nuts: Instead of topping with almonds, try pistachios, hazelnuts or macadamias.
- Type of citrus: For an orange-ricotta pound cake just use orange zest and orange liqueur!
How to Make Lemon Ricotta Bread
In a large bowl whisk together the flour, baking powder and salt to remove any lumps and combine.
Using an electric mixer, beat the egg, yolk, sugar and zest until light.
Add oil, ricotta, vanilla, lemon juice and milk, beat to combine. Add dry ingredients and again beat lightly to combine.
Transfer the batter to the prepared loaf pan lined with parchment paper, sprinkle with the almond slices.
Bake until a toothpick comes out clean. Cool for 15 minutes in the pan then move to a wire rack to cool completely.
Baking Tips
- Room temperature ingredients: Bring your egg, ricotta and milk to room temperature so they blend better with the sugar.
- Drain ricotta: If your ricotta is ‘wet’, place it in a fine mesh sieve over a bowl and let it sit for an hour.
- Fresh lemon juice: Freshly squeezed lemon juice will taste best in this recipe! You can use more or less depending on your taste preference. Zest the lemon before juicing it.
- Avoid over baking: Bake until a toothpick inserted in the center comes out clean. Over baking it will lead to a drier cake texture.
- Garnish with powdered sugar: After the bread is cooled, add a dusting powdered sugar like I do in this egg yolk lemon cake and Italian lemon cake.
Recipe FAQs
If that is all you have, then it will work but your bread may not be as rich in taste. With baked goods, it is best to use whole milk ricotta as you are often replacing some of the fat of oil or butter, so a whole milk product works best.
A lemon ricotta bundt cake is a popular choice, although this recipe has been developed for a 9×5 inch loaf pan so I don’t recommend it. It may work in a smaller bundt cake pan but may not bake properly in a normal sized bundt cake pan.
This bread is so delicious on its own served with a cup of coffee or tea. For dessert, try topping it with a drizzle of strawberry sauce or raspberry sauce and some whipped cream. No one ever turns down a scoop of no churn vanilla ice cream when I serve it after a meal!
How to store lemon ricotta bread?
Covered at room temperature you can store this bread for up to 3 days. It will also stay well sliced in an airtight container for about a week. This is a great way to be able just grab a slice and enjoy it throughout the day!
Can I freeze the bread?
Yes! Cool completely then wrap the bread loaf in plastic wrap then aluminum foil and store in a freezer safe container or bag and freeze for up to 3 months. Thaw overnight in the fridge while still wrapped or on the counter at room temperature for a few hours.
More Favorite Quick Bread Recipes
Whether you savor this Lemon Ricotta Bread as a morning indulgence with a cup of coffee or as a light dessert after dinner, this quick bread never fails to be enjoyed! Happy Baking!
Easy Lemon Ricotta Bread
Ingredients
- 1⅔ cups all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- ¾ cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons vegetable oil (I use sunflower or corn oil or even a light olive oil)
- ¾ cup + 2½ tablespoons ricotta cheese (220 g total, if you double or triple the recipe, double or triple this amount)
- ½ teaspoon vanilla extract
- 2 tablespoons lemon juice
- 3 tablespoons milk (2% or whole milk)
EXTRAS
- 2-3 tablespoons slivered almonds
Instructions
- Pre-heat oven to 350F/180C. Grease and flour or spray an 8 inch or 9 inch loaf pan or for easier removal line the pan with parchment paper.
- In a large bowl whisk together the flour, baking powder and salt.
- On the mixing bowl beat the egg, yolk, sugar and zest for approximately 2-3 minutes or until light. Add the oil, ricotta, vanilla, lemon juice and milk, beat to combine.
- Add the dry ingredients and beat to combine, do not over mix. Transfer the batter to the prepared pan, sprinkle with the almond slices and bake for approximately 50-60 minutes or until baked through. Test with a toothpick, when dry or a few crumbs attached it's done.
- Let cool 15 minutes in the pan then move to a wire rack to cool completely. Enjoy!
COULD PUMPKIN BE ADDED TO THIS RECIPE? I’M LOOKING FOR A RECIPE WITH RICOTTA AND PUMPKIN.
Hi Pat, I am not sure how much pumpkin you should add but I do have a pumpkin bread recipe. https://anitalianinmykitchen.com/pumpkin-bread/. Take care!
The amount of flour stays the same for the weight in grams. I doubled this recipe and went according to the gram amount and messed up the finished bread.
Hi Dee, I don’t know how you did it in grams because I didn’t set it up with the metric conversion. I did now, but the notes also state that if you double the recipe you need to double the total amount shown for the ricotta cheese. Hope that helps.
Nice texture. Not too sweet I think I might add another 2 tbls of sugar next time and much more lemon zest
The serving size is 1. Is the nutrition information based on an entire loaf or a slice. I am remaking recipes to fit my husbands 1500mg sodium per day. Is the sodium listed for a slice or the loaf.?
Hi Pat, the amounts are for the whole loaf. Take care!
I didnt cook it as long as directed. So good
Hi Mary, thanks so much, so glad you enjoyed it. Take care and have a great weekend!
Could you please clarify the amount of all-purpose flour to be used? The recipe is unclear, maybe a typo? Thank you.
Hi Eileen, thanks so much, I corrected it. Take care!
You’re welcome, of course, and thanks for the correction. This loaf looks so good!
Hi Eileen, thanks and have a great weekend!
What to do with the whole egg?
Hi Elisabeth, the instructions say to beat the egg, yolk etc. Hope that helps. Take care!
This looks absolutely delicious!
Do you think this would work with gluten free flour?
Hi Lois, I have never made it with gluten free flour, but it should work, let me know if you try it. Take care!
Have you tried it using honey in lieu if gran. Sugar? Or maple syrup or coconut sugar, etc.?
Hi Deb, know I haven’t tried with substituting the sugar, but I think it would work. If you do, let me know. Take care!
Looks delicious. What do you consider a cup of flour to weigh?
Hi Stephanie, a cup of flour weighs 125 grams. ๐ Take care!