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  • Lucia Borzillo

Lemon Ricotta Bread

Whoa, talk about a baking hiatus! November 2023 feels like a lifetime ago, and I have to confess, there were no Christmas cookie posts from me this year. What the heck, right?

But fear not, fellow baking enthusiasts! I'm vowing to stay on track this year, and what better way to kick things off than with a slice of Lemon Ricotta Bread? ☀️

Just imagine this beauty fresh out of the oven, filling your kitchen with the most intoxicating aroma of citrus and creamy ricotta.

The recipe comes from the wonderful website "An Italian in My Kitchen," a treasure trove I highly recommend for anyone looking for authentic, delicious Italian bakes. And let me tell you, this bread lives up to the hype!

Everything came together super fast. Did I mention the aroma? (Yes, I know, I'm obsessed!)

So, without further ado, let's dive into the details of this lemon-ricotta dream.

P.S. Don't forget to follow along for more baking adventures. I promise to be more consistent this year... hopefully!



1⅔ cups all-purpose flour (200 g

1½ teaspoons baking powder

¼ teaspoon salt

1 large egg (room temperature)

1 large egg yolk (room temperature)

¾ cup granulated sugar

1 tablespoon lemon zest

2 tablespoons vegetable oil

¾ cup + 2½ tablespoons ricotta cheese

½ teaspoon vanilla extract

2 tablespoons lemon juice

3 tablespoons milk (2% or whole milk)


2-3 tablespoons slivered almonds


Pre-heat oven to 350F/180C. Grease and flour or spray an 8-inch or 9-inch loaf pan or for easier removal line the pan with parchment paper.

In a large bowl whisk together the flour, baking powder, and salt.

On the mixing bowl beat the egg, yolk, sugar, and zest for approximately 2-3 minutes or until light. Add the oil, ricotta, vanilla, lemon juice, and milk, and beat to combine.

Add the dry ingredients and beat to combine, do not over-mix. Transfer the batter to the prepared pan, sprinkle with the almond slices, and bake for approximately 50-60 minutes or until baked through. Test with a toothpick, when dry or a few crumbs attached it's done.

Let cool for 15 minutes in the pan then move to a wire rack to cool completely. Enjoy!

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