Lemon Ricotta Loaf

Name: Lemon Ricotta Loaf
Ingredients: Cake; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; Zest of two large lemons; 1 stick butter, at room temperature; 1 cup granulated sugar; 3 large eggs; 1 cup ricotta cheese (whole milk ricotta is always better, but you can substitute part skim); 1/4 cup lemon juice (freshly squeezed from the lemons used in the zest); 1 teaspoon lemon extract (optional – you can leave it out if it’s too “lemony” for your taste buds); Glaze; 1 cup powdered sugar; 3 tablespoons milk; 1 teaspoon lemon extract; Sanding Sugar (optional)

Lemon Ricotta Loaf was pinched from <a href="https://www.orderisda.org/culture/our-recipes/recipe-decadent-ricotta-lemon-loaf/" target="_blank" rel="noopener">www.orderisda.org.</a>

INGREDIENTS

•

Cake

•

1 1/2 cups all-purpose flour

•

2 teaspoons baking powder

•

1/2 teaspoon salt

•

Zest of two large lemons

•

1 stick butter, at room temperature

•

1 cup granulated sugar

•

3 large eggs

•

1 cup ricotta cheese (whole milk ricotta is always better, but you can substitute part skim)

•

1/4 cup lemon juice (freshly squeezed from the lemons used in the zest)

•

1 teaspoon lemon extract (optional – you can leave it out if it’s too “lemony” for your taste buds)

•

Glaze

•

1 cup powdered sugar

•

3 tablespoons milk

•

1 teaspoon lemon extract

•

Sanding Sugar (optional)

Go To Recipe

review

►