Lemon Ricotta Bread always brings me back to mornings filled with the smell of lemon zest clinging to my hands and the countertop after baking. There were kids at the table with sticky fingers, a radio playing softly in the background, and a loaf cooling on a wire rack. Those small moments are what I cook for comfort that truly feels like home.
I started in someone else’s kitchen but made it my own. I’m Maggie Hart, a home cook who learned more from church supper recipe swaps and my mom’s well-worn notes than from fancy culinary schools. I write and talk about food the way I cook it: straightforward, warm, and practical. I love casseroles that feed a crowd, slow-cooker dinners that wait for you, skillet suppers that come together quickly, and desserts that taste like Sunday afternoons.
I test everything in real weeknight kitchens where time is tight and appetites are wide. My recipes avoid pork and favor family-friendly ingredients. Over the years I’ve coaxed recipes into simpler forms so busy people can still share a good meal without stress. When I teach a method, I break it down step-by-step and remind you that perfection isn’t required love and patience will do most of the work. If you like cozy flavors and no-fuss instructions, you’ll feel right at home here. For a lighter breakfast twist, try these lemon ricotta pancakes that use some of the same ideas and give you that same bright lemon lift.
Table of Contents
Table of Contents
Why this recipe stands out
Lemon Ricotta Bread has a gentle, homey magic that other loaves don’t always capture. It keeps the crumb moist and tender because ricotta brings both fat and moisture without weighing the bread down, and the lemon brightens every bite. What makes Lemon Ricotta Bread stand out is that it behaves like a cake and a quick bread at once slice it for tea, toast it for breakfast, or tuck a thick slice into a lunchbox. The texture feels special but the method stays simple, which is exactly the sort of thing I aim for in my kitchen.
This loaf doesn’t demand special equipment or exotic ingredients. You mix wet and dry, fold gently, and bake. The ricotta smooths the batter and helps the Lemon Ricotta Bread stay soft for days when stored properly. The lemon lifts the flavor so you never feel bogged down by too-sweet richness. Because I test things in real life, I know the recipe performs well with everyday pans and ovens, so you can make Lemon Ricotta Bread without fuss and still impress people who stop by unannounced.
If you like almond and lemon together, this loaf plays nicely with nutty notes, and you can find another favorite with almond in my almond lemon ricotta cake, which uses similar pantry staples but bakes into a different shape. The simple, unfussy nature of Lemon Ricotta Bread is what will make it a repeat in your rotation.
How to prepare Lemon Ricotta Bread
I keep the method honest and straightforward because baking should not be scary. Start by creaming the ricotta, sugar, and butter for a moment so they are well combined, then add eggs one at a time so the batter stays even. Lemon zest goes in for fragrance; lemon juice adds a gentle tang. Then fold in your dry ingredients carefully overmixing tightens the crumb and we don’t want that. This is a quick-bread approach and it rewards a gentle hand.
Ingredients :
1 cup ricotta cheese, 1 cup sugar, 1/2 cup unsalted butter, softened, 3 large eggs, 1 lemon, zested and juiced, 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon vanilla extract
Directions :
- Preheat the oven to 350°F (175°C) and grease a loaf pan., 2. In a large bowl, beat the ricotta cheese, sugar, and butter until creamy., 3. Add the eggs one at a time, mixing well after each addition., 4. Stir in the lemon zest, lemon juice, and vanilla extract., 5. In another bowl, whisk together the flour, baking powder, and salt., 6. Gradually add the dry ingredients to the wet mixture, stirring until just combined., 7. Pour the batter into the prepared loaf pan and smooth the top., 8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean., 9. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
When you follow these steps, your Lemon Ricotta Bread will rise evenly and develop a fine, tender crumb. I like to check early around 50 minutes; ovens vary and you don’t want a dry loaf. A toothpick that comes out with a few moist crumbs means perfection. If you want a glaze, whisk a little powdered sugar with lemon juice and brush or drizzle once the loaf is cool. For a small cookie twist inspired by ricotta and lemon, I sometimes think about flavor pairings like in my ricotta coconut lemon cookies same sunny flavors, different format.
Serving ideas
Lemon Ricotta Bread is versatile. Serve a slice room temperature with morning coffee, toast it for a quick breakfast, or place thick slices on a dessert platter for afternoon tea. For a brunch, pair slices with fresh berries and a spoonful of mascarpone or Greek yogurt. The lemon notes are bright enough that they balance creamy toppings and not-so-sweet accompaniments alike.
For a simple dessert, warm a slice briefly in the oven and serve it with a scoop of vanilla ice cream or a dollop of whipped cream and a scattering of chopped toasted almonds. If you want a more rustic presentation, slice the loaf on a wooden board and let guests help themselves this loaf looks as inviting as it tastes. On slower mornings, I like to make a honey butter (softened butter mixed with a little honey and lemon zest) to spread over warm slices; it’s a small thing that elevates the humble Lemon Ricotta Bread into something celebratory.
If you’d like to play with shapes, take the same batter and bake it in a bundt pan for a pretty centerpiece see a similar idea in my lemon almond ricotta bundt cake for guidance. Whether you keep it simple or dress it up, Lemon Ricotta Bread will be a lovely, dependable choice.
How to store it properly
Storing Lemon Ricotta Bread well keeps it moist and flavorful for several days. Once the loaf cools completely, wrap it in plastic wrap or place it in an airtight container at room temperature for up to three days. If your kitchen tends to be warm or humid, store the wrapped loaf in the refrigerator to extend its life to about a week, though refrigeration may slightly firm the texture simply warm a slice before serving to bring back softness.
You can also freeze Lemon Ricotta Bread. Slice the loaf first for easy thawing, wrap individual slices tightly in plastic wrap, and place them in a labeled freezer bag for up to three months. Thaw slices at room temperature or gently warm them in the toaster oven for a quick treat. If you plan to slice and freeze, separate layers with parchment paper so slices don’t stick together.
When reheating refrigerated or frozen slices, keep the temperature gentle; a low oven or toaster oven prevents drying. A quick brush of butter or a thin glaze after warming will add moisture and shine. Proper storage helps you enjoy Lemon Ricotta Bread over time and reduces waste one of those practical comforts I always aim to pass along.
Simple tips for success
For best results with Lemon Ricotta Bread, use room-temperature eggs and softened butter so ingredients blend smoothly. If ricotta is very wet, drain it briefly in a fine mesh strainer too much excess moisture could lengthen baking time. Zest the lemon before juicing it to catch all those fragrant oils; the zest adds the most aroma to the loaf.
Avoid overmixing once you add the flour. Stir until just combined the batter should look slightly lumpy. Overworking develops the gluten and makes the crumb tough instead of tender. Start checking the loaf at 50 minutes; the exact time depends on pan size and your oven. A toothpick with a few moist crumbs is your signal to stop baking.
If the top browns too quickly, tent the loaf loosely with foil halfway through baking. For a brighter lemon flavor, add a touch more zest or a teaspoon of lemon extract, but taste carefully too much extract becomes artificial. A shallow glaze made from powdered sugar and lemon juice brushed on cooled slices adds shine and a pleasant sweet-tart balance. These small steps will make your Lemon Ricotta Bread better every time.
Flavor variations
The base for Lemon Ricotta Bread welcomes small changes that transform the loaf. Add a half cup of fresh or frozen blueberries for a lemon-blueberry loaf; fold them in gently so they don’t burst and turn the batter purple. Mix in a quarter cup of finely chopped toasted almonds or pistachios for a nutty crunch that pairs beautifully with the lemon and ricotta. You can also swirl in a ribbon of raspberry jam before baking for a fruity surprise.
For a citrus twist, try combining lemon zest with a teaspoon of orange zest for deeper aroma. If you prefer a less sweet treat, reduce the sugar slightly and add a teaspoon of lemon peel for brightness without extra sweetness. For a spiced version, fold in a half teaspoon of cardamom or a light dusting of cinnamon; these warm spices complement the ricotta’s creaminess.
If you want a dairy-free version, swap the ricotta for a thick, well-drained dairy-free ricotta or blended silken tofu with a touch of oil results will vary but the idea works in a pinch. Each variation keeps the spirit of the Lemon Ricotta Bread while letting you tailor it to the season, pantry, or occasion.
Frequently asked questions
Q: Can I use part-skim ricotta for Lemon Ricotta Bread?
A: Yes. Part-skim ricotta works fine and gives a slightly lighter texture. If your ricotta seems watery, drain it briefly to avoid excess moisture in the batter. Full-fat ricotta yields a richer loaf, but part-skim still produces a tender result.
Q: How can I tell when the loaf is done without a toothpick?
A: The loaf should spring back lightly when you press the top and the edges will pull away slightly from the pan. The center should feel set but not rock-hard. A toothpick or cake tester is the most reliable check; aim for a few moist crumbs rather than wet batter.
Q: Can I halve the recipe to make a smaller loaf?
A: Absolutely. Halve the ingredients and use a smaller loaf pan. Baking time will be shorter begin checking at about 30–35 minutes. The same care with mixing and testing applies, and you’ll end up with a perfect small Lemon Ricotta Bread for two or three.
Q: Is it okay to make the batter ahead?
A: You can prepare the batter and keep it refrigerated for a few hours, but be aware that baking powder loses some lift when mixed with wet ingredients over time. For best rise, mix and bake within a couple of hours of preparing the batter.
Q: What pairs well with slices of Lemon Ricotta Bread?
A: Fresh berries, whipped cream, mascarpone, or a simple honey butter are lovely. A cup of tea or coffee balances the lemon’s brightness and makes for a cozy pairing.
Conclusion
If you enjoy the tender, bright loaf that this recipe creates, you might also appreciate other takes on lemon and ricotta in pound cake form. For a traditional, denser approach with a similar flavor profile, see Alexandra’s take on a Lemon Ricotta Pound Cake. For another reliable recipe and helpful notes on technique, check out Giadzy’s Lemon Ricotta Pound Cake.
Print
Lemon Ricotta Bread
- Total Time: 75 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A tender and moist bread enriched with ricotta and brightened with lemon flavor, perfect for breakfast or tea.
Ingredients
- 1 cup ricotta cheese
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 lemon, zested and juiced
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, beat the ricotta cheese, sugar, and butter until creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
For a glaze, whisk powdered sugar with lemon juice and drizzle over the cooled bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian