If you don’t like lemon flavored desserts.. you can’t sit with us.
Just kidding- everyone is welcome at my table!
This lemon ricotta loaf cake is soft and moist and perfect for breakfast, lunch, dinner, or dessert. Really, you can eat it anytime and feel pretty darn guilt free, as long as you pretend that it’s “healthy bread.” Does anyone else do that? For some reason, when things are baked in a loaf pan (versus a cake pan, for example) they just seem healthier to me!
If you know me, then you know I love my quick and easy baked goods. This one is so simple, just mix the wet ingredients before adding the dry. Boom! Things you’ve had in your cupboard have just become a delicious treat guaranteed to wow any guests you might have.
1 stick of butter
2 lemons (juice and zest)
1 c sugar
1 1/2 c ricotta
1 1/3 c flour
2 tsp baking soda
1 tsp salt
In a mixer, cream your butter until fluffy. Add lemon juice and zest, sugar, and eggs. Combine thoroughly until smooth and pale. On a slow speed, mix ricotta until blended.
In a separate bowl, whisk together flour, baking soda, and salt. Slowly, incorporate dry ingredients into your batter, mixing only until just combined. Be careful not to over mix! Your batter should be light but sturdy.
Spoon your batter into a greased loaf pan and bake at 350 degrees for 50-60 minutes, depending on your oven. Serve warm with a powdered sugar or cream cheese glaze.