A mouth-watering whole Easy Lemon Ricotta Loaf Cake, beautifully golden brown and generously drizzled with a thick lemon glaze, sitting on a minimalist white plate on marble countertops. There are hints of wood accents and fresh herbs in the soft-focused background, illuminated by natural morning light, casting warm tones and soft shadows. No hands visible.

Lemon Ricotta Loaf Cake: My Go-To Moist & Zesty Bake

ByMaya
Jump to Recipe
A deliciously appealing slice of the Easy Lemon Ricotta Loaf Cake, showcasing its incredibly moist, tender, and fluffy interior, with a glistening lemon glaze on top. It sits on a minimalist white plate next to the wooden cutting board, with fresh herbs and a hint of marble countertop in the background, bathed in natural morning light and soft shadows. No hands visible.

Lemon Ricotta Loaf Cake

For me, the Lemon Ricotta Loaf Cake is more than just a dessert; it’s a taste of pure sunshine, a comforting hug in cake form. I vividly remember the first time I whipped up a batch on a grey, rainy Saturday, as the kitchen filled with the most incredible aroma of fresh lemon and sweet vanilla, instantly brightening the entire mood.

Thank you for reading this post, don't forget to subscribe!

The ricotta cheese works magic, giving it an unbelievably moist, tender crumb that’s just a dream, and that vibrant lemon zest truly sings, making it perfect for anything from a morning coffee companion to a light dessert. If you adore the creamy texture that ricotta brings to baked goods, you might also love my Ricotta Pancakes with Lemon Zest (No-Flip!) for another delightful start to your day.

This Easy Lemon Ricotta Loaf Cake (Moist & Zesty) has truly become a weekly staple in my home, and trust me, once you try it, you’ll understand why! For more inspiration or a slightly different take on this wonderful treat, be sure to check out this lemon ricotta loaf cake recipe.

Lemon Ricotta Loaf Cake: My Go-To Moist & Zesty Bake
Pin
Print

Lemon Ricotta Loaf Cake: My Go-To Moist & Zesty Bake

Recipe by MayaCourse: DessertsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

A wonderfully moist and zesty lemon ricotta loaf cake, perfect for any time of day. Simple to make with a tender crumb and bright citrus flavor.

Ingredients

  • 1 ¾ cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • ¾ cup granulated sugar

  • Zest of 2 large lemons

  • ½ cup unsalted butter, softened

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup whole milk ricotta cheese

  • ½ cup whole milk

  • For the Glaze:

  • 1 cup powdered sugar

  • 2-3 tablespoons fresh lemon juice

Directions

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper leaving an overhang on the sides.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large bowl, combine the granulated sugar and lemon zest. Rub them together with your fingertips for about 30 seconds to release the lemon oils and infuse the sugar with flavor. This step is key for maximum lemon punch!
  • Add the softened butter to the lemon sugar mixture. Beat with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  • Gently fold in the ricotta cheese until just combined.
  • Alternately add the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry. Mix on low speed, or by hand, until just combined. Be careful not to overmix; a few streaks of flour are okay.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
  • Let the cake cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
  • While the cake cools, prepare the glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if a thinner glaze is desired, or more sugar for a thicker one.
  • Once the cake is completely cool, drizzle the lemon glaze evenly over the top, letting it drip down the sides. Allow the glaze to set before slicing and serving.

Notes

    • Zest with Purpose: Don’t skip rubbing the lemon zest into the sugar! This simple trick releases the citrus oils, giving your lemon ricotta loaf cake an incredibly bright and intense lemon flavor that truly makes it shine.
    • The Ricotta Secret: For the best, most consistently moist crumb, make sure you’re using whole milk ricotta cheese. It adds a richness and tenderness that low-fat versions just can’t replicate. If your ricotta seems watery, give it a quick drain through a fine-mesh sieve first!
    • Don’t Overmix: Overmixing develops gluten, which can lead to a tough, dry cake. Mix until just combined, even if there are a few small streaks of flour remaining. This ensures your lemon ricotta loaf cake stays beautifully tender.

Similar Posts