Citrusy Ricotta Loaf is a special recipe that brings sunshine into my kitchen. I remember the first time I made Citrusy Ricotta Loaf. The bright smell of fresh lemons filled the air, making me feel warm and happy. With creamy ricotta and a hint of olive oil, this cake is not just a treat; it’s a celebration! I love how simple it is to make. In just a few steps, I can whip up something delicious that feels like a hug on a plate.
Mixing the Ingredients
To start, I gather all my ingredients. I measure out flour, baking powder, and a sprinkle of salt, feeling like a real baker. Then, I cream together unsalted butter, olive oil, and sugar. The moment I mix in the lemon zest, the sweet and tangy scent dances around me, making my mouth water. When it’s time to add the ricotta, the batter becomes rich and creamy. I can’t resist sneaking a little taste! The mixture looks so inviting as I fold in the dry ingredients, careful not to overmix. This part is always exciting because I know the best part is coming soon!
Baking Time
Once the batter is ready, I pour it into my prepared springform pan, smoothing the top with my spatula. I pop it in the oven, and as it bakes, the kitchen fills with the heavenly aroma of Citrusy Ricotta Loaf. The golden crust forms perfectly, and I can hardly wait to take a slice. After about fifty minutes, I check with a toothpick, and it comes out clean. My heart skips a beat! I let it cool, watching as it transforms from batter to a beautiful loaf, ready to be shared.
A Slice of Joy
Finally, the moment arrives when I can serve my Citrusy Ricotta Loaf. I dust it with powdered sugar, which adds a lovely touch. As I slice into the cake, the moist interior reveals itself, and I can hardly contain my excitement. The first bite is a burst of lemony goodness mixed with creamy ricotta, and it’s just perfect. Each slice feels like a little piece of Italy, reminding me of sunny days and warm gatherings. I can’t wait to share it with my friends and family, knowing that this loaf will bring smiles all around!
Table of Contents
Chef’s Notes- Citrusy Ricotta Loaf
- Ingredient Temperatures: Always use room temperature ingredients (butter, eggs, ricotta) for a smoother batter and better emulsion. This is crucial for achieving a light and fluffy texture.
- Measuring Flour: When measuring flour, use the spoon-and-level method to avoid packing it down, which can lead to a dense loaf. Fluff the flour in the container before scooping.
- Zesting Lemons: Use a microplane or fine grater to zest the lemons, ensuring you only get the yellow part, which is aromatic and flavorful. Avoid the bitter white pith.
- Mixing Technique: When combining dry ingredients, gently fold them into the wet mixture using a silicone spatula. This prevents overmixing and preserves the batter’s airiness.
- Flavor Variations: Experiment with different citrus fruits like oranges or limes for a unique twist. You can also add poppy seeds or chopped nuts for added texture.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for a week. For longer storage, freeze slices in a single layer, then wrap in plastic wrap and foil.
- Serving Suggestions: For an elegant touch, serve with a drizzle of lemon glaze or a dollop of whipped cream. Pair with a cup of herbal tea or fresh berries for a refreshing dessert experience.
Citrusy Ricotta Loaf
4
slices15
minutes50
minutes420
kcal1
hour20
minutes2
hours25
minutesElevate your dessert game with this Easy Citrusy Ricotta Loaf! Bursting with fresh lemon flavor and creamy ricotta, this moist and fluffy cake is perfect for any occasion. Combining the richness of olive oil and butter, it stays delectable for days, impressing your taste buds with every bite. Celebrity chefs love its simple preparation and delightful texture, making it a must-try recipe in your kitchen. Bake this delightful loaf and enjoy a slice of Italian-inspired goodness that’s both healthy and affordable!
Ingredients
- Dry Ingredients
0.8 cups all-purpose flour
0.8 tsp baking powder
0.2 tsp baking soda
0.2 tsp kosher salt
- Wet Ingredients
0.2 cup unsalted butter softened, plus extra for greasing the pan
0.1 cup extra virgin olive oil
0.6 cups granulated sugar
Zest of 2 lemons
0.1 cup lemon juice
1 large egg room temperature
0.6 cups ricotta cheese room temperature
0.4 tsp pure vanilla extract
- For Serving
Powdered sugar to dust
- Alternative Ingredients
All-purpose flour: Substitute with whole wheat flour or a gluten-free blend for dietary restrictions.
Unsalted butter: Use coconut oil or margarine as a dairy-free alternative.
Granulated sugar: Replace with coconut sugar or a sugar substitute like erythritol for a lower-calorie option.
Ricotta cheese: Can be substituted with cottage cheese or mascarpone for a different texture.
Egg: Use a flax egg 1 tablespoon ground flaxseed mixed with 3 tablespoons water or applesauce for a vegan alternative.
Directions
- Prepare the Pan – Start by setting your oven to preheat at 350°F. Generously coat a 9-inch springform pan with softened butter, ensuring both the base and sides are well-covered. Place a parchment paper round at the bottom of the pan and grease it to guarantee easy removal of the cake after baking. (Time: 10 minutes) In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until evenly mixed. This ensures the leavening agents are properly distributed for a consistent rise. (Time: 5 minutes)
- Cream Butter and Sugar – Using a stand mixer with the paddle attachment or a handheld mixer, blend the softened unsalted butter, extra virgin olive oil, granulated sugar, and lemon zest on medium speed. Continue mixing until the mixture turns light and creamy, about 3 minutes, which helps incorporate air for a fluffy texture. (Time: 3 minutes) Add the room-temperature egg to the creamed mixture, beating well after each addition. Use a silicone spatula to scrape down the sides of the bowl to ensure the egg is fully integrated without overmixing. (Time: 2 minutes)
- Add Ricotta and Vanilla – Mix in the ricotta cheese and vanilla extract on low speed until the batter is smooth and fully combined. This step infuses the cake with moisture and rich flavor. (Time: 2 minutes) Gradually fold in half of the dry ingredient mixture into the ricotta batter using a silicone spatula. Pour in the lemon juice and gently stir to incorporate, making sure to scrape the bowl’s sides for an even mix without overworking the batter. (Time: 5 minutes)
- Finalize the Batter – Add the remaining dry ingredients to the batter, folding just until combined to maintain a tender crumb. Avoid overmixing to prevent a dense texture. (Time: 2 minutes) Pour the prepared batter into the greased springform pan, smoothing the top with a spatula for an even surface. Place in the preheated oven and bake for 50 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness. (Time: 50 minutes)
- Serve and Enjoy – Allow the loaf to cool in the pan on a wire rack for about 20 minutes. Carefully run a butter knife around the edges to release the cake, then remove the springform ring. Transfer the cake onto the wire rack, peel off the parchment paper, and let it cool completely, approximately 1 hour, to set the structure before serving. (Time: 80 minutes) Once cooled, dust the top of the loaf generously with powdered sugar for a delicate finish. Slice into portions and serve. For an enhanced presentation, garnish with additional lemon slices or a dollop of whipped cream if desired. (Time: 2 minutes)
Equipment
- chef’s knife
- cutting board
- Mixing bowls
- stand mixer
- silicone spatula set
- springform pan
- Baking sheet
- wire rack
Nutrition Facts
- Calories: 420kcal
- Fat: 21g
- Saturated Fat: 10.1g
- Cholesterol: 92.5mg
- Sodium: 240.2mg
- Potassium: 88mg
- Carbohydrates: 50.2g
- Fiber: 0.7g
- Sugar: 30.2g
- Protein: 8.5g
- Vitamin A: 521IU
- Calcium: 91.3mg
- Iron: 1.6mg
FAQs- Citrusy Ricotta Loaf
Can I use low-fat ricotta cheese?
Yes, low-fat ricotta can be used, but it may slightly alter the texture. The loaf might be a bit less rich and moist.
What can I substitute for eggs in this recipe?
You can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or 1/4 cup unsweetened applesauce as a vegan alternative.
How do I know when the loaf is done baking?
The loaf is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it’s wet with batter, it needs more time.
Can I make this loaf in advance?
Absolutely! You can bake it a day ahead. Just let it cool completely before storing it in an airtight container.
What’s the best way to freeze the loaf?
Slice the loaf and wrap each piece in plastic wrap, then place them in a freezer-safe bag or container. Thaw in the refrigerator or at room temperature when you’re ready to enjoy.
