Lemon Ricotta Loaf

Lemon ricotta loaf

Slowly but surely, the warmer weather is on it way!

I’m more than ready for some summer time flavors! (Some sunshine, and less wind would be great too! ) But lets focus on the things I can actually control…

I whipped up this classic dessert, in hopes that maybe the weather would get the hint!

Make yourself a cup of tea, and enjoy this simple classic! With Mother’s Day coming up, it would be the perfect addition to your brunch table or dessert after a family meal!

  • 3 Cups of flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 Cup butter (room temp)
  • 2 Cups of sugar
  • 4 large eggs
  • 1/2 Cup lemon juice
  • 1 Tbsp lemon zest
  • 1 Cup ricotta cheese


  • 1 1/2 Cups icing sugar
  • 2 Tbsp lemon juice
  • 1 Tbsp buttermilk

Preheat oven to 325

  1. This recipe makes enough batter for two loaf pans. Lightly grease and flour two loaf pans. In a large bowl, mix together your flour, baking powder and baking soda. Set aside.
  2. Using a mixer, cream together your butter and sugar until fluffy. Add your eggs one at a time mixing well in between each egg. Add your lemon juice and zest and mix well.
  3. Slowly add your dry ingredients to your wet ingredients. Add your ricotta and mix until well combined.
  4. Divide your batter between the two pans, and smooth the tops. Bake for 60 minutes, until a toothpick inserted into the middle comes out clean.
  5. Remove from oven and let cool 20 mins before removing it from the pan.
  6. In a small bowl combine your glaze ingredients. Mix well until sugar is dissolved. If too thick slowly add more buttermilk 1/2 tsp at a time until desired consistency is achieved.
  7. Let set 30 minutes and then serve!


xo Fran