Lemon Ricotta Loaf

Name: Lemon Ricotta Loaf
Ingredients: Cake; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; Zest of two large lemons; 1 stick butter, at room temperature; 1 cup granulated sugar; 3 large eggs; 1 cup ricotta cheese (whole milk ricotta is always better, but you can substitute part skim); 1/4 cup lemon juice (freshly squeezed from the lemons used in the zest); 1 teaspoon lemon extract (optional – you can leave it out if it’s too “lemony” for your taste buds); Glaze; 1 cup powdered sugar; 3 tablespoons milk; 1 teaspoon lemon extract; Sanding Sugar (optional)

Lemon Ricotta Loaf was pinched from <a href="https://www.orderisda.org/culture/our-recipes/recipe-decadent-ricotta-lemon-loaf/" target="_blank" rel="noopener">www.orderisda.org.</a>

INGREDIENTS

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Cake

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1 1/2 cups all-purpose flour

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2 teaspoons baking powder

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1/2 teaspoon salt

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Zest of two large lemons

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1 stick butter, at room temperature

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1 cup granulated sugar

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3 large eggs

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1 cup ricotta cheese (whole milk ricotta is always better, but you can substitute part skim)

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1/4 cup lemon juice (freshly squeezed from the lemons used in the zest)

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1 teaspoon lemon extract (optional – you can leave it out if it’s too “lemony” for your taste buds)

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Glaze

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1 cup powdered sugar

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3 tablespoons milk

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1 teaspoon lemon extract

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Sanding Sugar (optional)

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