Description
This Lemon Ricotta Poppy Seed Loaf is moist, bright, and perfect for weekends. Made with fresh lemon zest and creamy ricotta, it’s a delightful breakfast or dessert.
Ingredients
1 ½ cups all-purpose flour
1 tablespoon poppy seeds
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 cup whole milk ricotta
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup powdered sugar (for glaze)
2–3 tablespoons fresh lemon juice (for glaze)
Instructions
1. Preheat oven to 350°F and prepare loaf pan.
2. Whisk flour, poppy seeds, baking powder, baking soda, and salt.
3. Cream butter and sugar until fluffy.
4. Add eggs one at a time, then mix in ricotta, lemon zest, lemon juice, and vanilla.
5. Gradually combine dry ingredients with wet ingredients.
6. Pour batter into loaf pan and bake 50–60 minutes.
7. Cool completely before glazing.
8. Drizzle lemon glaze over top and let set before slicing.
Notes
Use whole milk ricotta for best texture.
Do not overmix batter.
Store at room temperature up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg