Lemon Ricotta Loaf

Course: Dessert

Cuisine: North American

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: servings

Calories: 348kcal

Author: Lord Byron's Kitchen

This light and fluffy Lemon Ricotta Loaf is loaded with lemony flavour which makes it perfect for springtime! The addition of the sweet glaze helps to balance the tartness of the lemon. Prepared with a whole cup of ricotta, you just know this loaf is deliciously soft and moist!

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Ingredients

For the Loaf:

1 3/4 cups all purpose flour
2 teaspoons baking powder
3/4 cup salted butter, softened
1 cup ricotta cheese
1 cup sugar
3 large eggs
1 teaspoon lemon extract
1/2 cup lemon juice
1 tablespoon lemon zest

For the Glaze:

1 1/2 cups confectioner's sugar
2-3 tablespoons lemon juice

Instructions

For the Loaf:

Preheat your oven to 350 degrees F. Prepare a large loaf pan by greasing it with non-stick cooking spray. Set aside.
In a large mixing bowl, beat together the sugar and butter until light and fluffy (about 3-4 minutes.)
Beat in the ricotta.
Add the eggs, lemon extract, lemon juice, and lemon zest. Beat into the sugar and butter mixture until just incorporated. Set aside.
Add the flour and baking powder. Beat until just mixed together.
Pour into prepared loaf pan and bake for 50 minutes or until a toothpick inserted into the center of the loaf comes out clean. (Do not fill the loaf pan more than 3/4 full with the batter.)
Once you remove the loaf from the oven, it is very important to leave it in the pan. Place the pan onto a wire cooling rack. Leave the loaf to cool for 10 minutes. Remove the loaf from the pan and allow to fully cool before glazing.

For the Glaze:

Whisk together the confectioner's sugar and lemon juice until smooth and creamy. Drizzle over the cooled loaf.
Garnish and serve.

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