Lemon Ricotta Bread

Friday afternoon baking today. Vacation day baking. From An Italian in My Kitchen we found Lemon Ricotta Bread.

Baking aroma was nice and the taste was moist and lemony.

Ingredients-

1 2/3 cups all purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1 large egg (room temperature)

1 large egg yolk (room temperature)

3/4 cup granulated sugar

1 tbsp lemon zest

2 tbsp vegetable oil (I use sunflower or corn oil or even a light olive oil)

3/4 cup + 2 1/2 tablespoons ricotta cheese (220 g total, if you double or triple the recipe, double or triple this amount)

½ tsp vanilla extract

2 tbsp lemon juice

3 tbsp milk (2% or whole milk)

2-3 tbsp slivered almonds

Method- 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, 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 15 minutes in the pan then move to a wire rack to cool completely.