Easy Lemon Ricotta Bread

Lemon ricotta bread on a white tray with a slice of bread.

4.80 from 15 votes

Lemon ricotta bread is a delightful and moist loaf that combines the tangy essence of lemon with the rich creaminess of ricotta cheese.

Prep Time20

Cook Time55

Total Time1 15

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: Italian

Servings: loaf

Calories: 1438kcal

Author: Rosemary Molloy

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

US Customary - Metric

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!

Notes

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!

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.

Nutrition