Easy Lemon Ricotta Bread

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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!

Table of Contents

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.

Whisking the dry ingredients in a silver bowl.

Using an electric mixer, beat the egg, yolk, sugar and zest until light.

Eggs, oil and sugar beaten in the mixing bowl.

Add oil, ricotta, vanilla, lemon juice and milk, beat to combine. Add dry ingredients and again beat lightly to combine.

The remaining ingredients added and batter made.

Transfer the batter to the prepared loaf pan lined with parchment paper, sprinkle with the almond slices.

Batter in the pan with almond slices on top.

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.

Lemon bread with a slice cut on a white plate.

Recipe FAQs

Is it okay to use part skim ricotta cheese?

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.

Can I bake this in a bundt pan?

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.

How to serve this bread?

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!

Lemon bread on a white plate with two slices cut.

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!