Loaves recipes are a favorite of mine, they're so easy and versatile, and this Lemon and Ricotta Loaf is no exception.
I feel a bit guilty about this post... I made this loaf almost an ENTIRE year ago!! Then I completely forgot about it until I was looking for a new sweet treat to post! I am baffled by how I could possibly forget to post a recipe for something I absolutely adored!
But anyway, back to the recipe! Lemon and ricotta is such a lovely, delicate combination. The lemon gives this loaf a wonderful zing, and the ricotta gives the most amazing, light yet moist texture.
The other great thing about the lemon ricotta combination is that you can get away with eating a slice any time of the day. We're talking breakfast, mid morning or afternoon snack, dessert... YUM!
Lemon and Ricotta Loaf
Makes 1 loaf
125 g butter, room temperature
3/4 Cup sugar
2 Cups self-raising flour
1/4 tsp salt
200 g ricotta
1 large lemon, rind and juice
1. Heat the oven to 180C (350F) and grease or line a loaf tin.
2. Cream the butter and sugar together in a large bowl until light and creamy. Add the eggs, one at a time, beating well after each addition.
3. Sift in the flour and salt and add the ricotta, lemon rind and lemon juice. Mix until just combined.
4. Pour mixture into the loaf tin and bake for about 1 hour, or until a skewer inserted into the centre of the loaf comes out clean.
5. Cool in the tin for about 10 minutes before turning out onto a wire rack to cool completely.