Lemon Ricotta Loaf

Stirrin' It Up: Lemon-Ricotta Loaf (May 3)

(Air date: May 3, 2016. Source: Chef John Folse.)

Prep Time: 1½ Hours

Yields: 8–10 Servings


Mom is sure to love this moist and delicious spring treat … especially if you bake it for her!


¾ cup unsalted butter, at room temperature, plus more for greasing

1½ cups cake flour or all-purpose flour

2 tsps baking powder

1 tsp kosher salt

1½ cups whole-milk Ricotta cheese

1½ cups plus

1 tbsp granulated sugar

3 large eggs

1 tsp pure vanilla extract

grated zest of 1 lemon

2 tbsps freshly squeezed lemon juice


Preheat oven to 350°F. Grease a (9" x 5" x 3") metal loaf pan or 3 (5¾" x 3 ¼" x 2 ¼") mini metal loaf pans generously with butter. Set aside. In a medium bowl, combine flour, baking powder and salt, stirring to mix well, then set aside. In bowl of an electric mixer, combine ¾ cup unsalted butter, Ricotta and granulated sugar then cream until blended, about 3 minutes. With mixture running, add eggs, one at a time, until incorporated. Add vanilla, lemon zest and lemon juice and mix until combined. Add flour mixture, ½ cup at a time, until just incorporated. Pour batter into prepared pan(s). Bake 50–60 minutes for standard loaf pan and 40–50 minutes for mini loaf pans.

NOTE: If top becomes too brown before cake is set, cover loosely with a sheet of aluminum foil and continue to bake until done. When done, a toothpick inserted into center of cake should come out clean and cake will pull away from the sides of the pan. Remove from oven and allow to cool in pan for 15 minutes. Run a knife around edges of pan and invert cake onto a wire rack to cool completely.