Creamy Ricotta Lemon Loaf
This Creamy Ricotta Lemon Loaf is a delightful fusion of a moist citrus cake and a rich, cheesecake-like center.
It features a bright, zesty crumb and a hidden layer of sweet cream that makes every slice a decadent surprise.
Ingredients
1 ½ cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
3 large eggs (room temperature)
1 cup whole milk ricotta cheese
½ cup vegetable oil or melted butter
2 tablespoons fresh lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Optional Cream Filling:
4 oz cream cheese, mixed with 2 tablespoons sugar and 1 egg yolk
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, beat the eggs and sugar until pale and fluffy.
Mix the ricotta, oil, lemon zest, lemon juice, and vanilla into the egg mixture until smooth.
Gently fold the dry ingredients into the wet ingredients, being careful not to overmix.
Pour half of the batter into the loaf pan.
Dollop the optional cream filling down the center of the batter.
Cover with the remaining batter and smooth the top.
Bake for 50–60 minutes, or until a skewer inserted into the cake portion (not the cream center) comes out clean.
How to Make
To achieve the molten cream effect, ensure the ricotta or cream cheese filling is placed strictly in the center of the loaf.
For a golden, glossy crust, brush the hot loaf with a simple lemon syrup made from equal parts lemon juice and sugar immediately after baking.
Variations
Berry Burst:
Fold 1 cup of fresh blueberries (lightly coated in flour) into the batter.
Almond Crunch:
Replace vanilla extract with almond extract and sprinkle sliced almonds on top before baking.
Glazed Finish:
Drizzle a thick glaze made from powdered sugar and lemon juice over the cooled loaf.
Tips
Bring all ingredients to room temperature for a smooth, even batter.
Avoid overmixing to keep the loaf tender and light.
Allow the loaf to cool completely in the pan before slicing so the creamy center can fully set.
Nutrition (Per Slice)
Calories: 285 kcal
Total Fat: 15 g
Carbohydrates: 34 g
Protein: 6 g
Sugar: 18 g
Healthy Benefits
Ricotta cheese and eggs provide more protein than traditional butter cakes.
Fresh lemon juice and zest add antioxidants and a boost of vitamin C.
Using vegetable oil instead of butter lowers saturated fat while maintaining moisture.
Conclusion
This Creamy Ricotta Lemon Loaf strikes the perfect balance between refreshing citrus and rich indulgence.
Elegant enough for brunch and comforting enough for afternoon tea, it’s a recipe you’ll come back to again and again. 🍋🍰
If you’d like, I can also:
- Convert it to metric measurements
- Make a low-sugar or gluten-free version
- Rewrite it for social media or a recipe book layout
Just tell me 🌿