Description
This ultra-soft Italian lemon ricotta loaf cake is moist, buttery, and bursting with fresh lemon flavor. The ricotta makes it incredibly tender while keeping it light and creamy—perfect for breakfast, dessert, or afternoon coffee.
Ingredients
1 cup ricotta cheese
1 cup granulated sugar
3 large eggs
1/2 cup unsalted butter (softened)
1 1/2 cups all-purpose flour
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
Pinch of salt
Instructions
1. Preheat oven to 175°C (350°F) and grease a 9×5 loaf pan.
2. In a large bowl, cream together ricotta, sugar, and butter until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in lemon zest, lemon juice, and vanilla extract.
5. In a separate bowl, whisk flour, baking powder, and salt.
6. Gently fold dry ingredients into wet mixture until just combined.
7. Pour batter into prepared loaf pan and smooth the top.
8. Bake for 45–55 minutes or until a toothpick inserted comes out clean.
9. Allow to cool completely before slicing.
Notes
Do not overmix the batter to keep the loaf soft and tender.
Use fresh lemon juice and zest for the best flavor.
Let the cake cool fully before slicing for clean cuts.
Optional: add a simple lemon glaze for extra sweetness.
- Prep Time: PT15M
- Cook Time: PT50M
- Category: Dessert
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg