Save This Lemon Poppy Seed Ricotta Loaf is the bakery treat I bake for friends who need a pick&me&up. The ricotta makes every slice plush and tender, while lemon zest brings out a sunshine brightness. If a cozy kitchen had a signature scent, this loaf would be it.
I first made this recipe after tasting something similar at a neighborhood café and it instantly became my rainy day bake. Now no brunch is complete without it at my table.
Ingredients
- All&purpose flour: Provides structure and ensures the loaf holds up when sliced Choose unbleached for a cleaner flavor
- Baking powder: Helps the loaf rise so you get a soft tall slice Check the expiration date for best results
- Granulated sugar: Sweetens the loaf with just enough balance to the zest Choose fine&grained for even mixing
- Ricotta cheese: The secret to a rich tender crumb Full&fat ricotta gives the best texture and adds moisture
- Lemons: Both zest and juice bring that poppy fresh citrus Try to find unwaxed lemons and zest only the yellow part
- Poppy seeds: Add tiny crunch in every bite plus a hint of nutty flavor Make sure your poppy seeds are fresh for best taste
- Eggs: Bind everything together and help with rise Go for room temperature so they blend smoothly
- Unsalted butter: Carries the flavors and gives richness Use high&quality European butter if possible
- Vanilla extract: Rounds out the loaf and enhances the lemon Choose pure vanilla for deeper aroma
- Salt: Brings out the best in every ingredient Sea salt works beautifully in baking
Instructions
- Prepare the Pan:
- Line a standard loaf pan with parchment paper leaving an overhang for easy removal and coat lightly with butter to prevent sticking
- Mix Dry Ingredients:
- In a large bowl whisk together flour baking powder salt and poppy seeds so everything is evenly dispersed and clump free
- Zest and Juice Lemons:
- Finely grate lemon zest directly over the sugar to release oils then squeeze the juice in a separate bowl and set aside for the wet mix
- Cream Butter Sugar Lemon Zest:
- In another bowl beat the soft butter with lemon zest sugar until pale and fluffy Take time here as a well&creamed mixture means an even rise and light crumb
- Blend in Eggs and Ricotta:
- Add eggs one at a time mixing well then fold in ricotta gently until fully incorporated without overmixing Stop when everything looks silky and smooth
- Combine Wet and Dry Ingredients:
- Add the ricotta mixture to the dry ingredients in batches using a spatula to gently fold and preserve airiness Sprinkle in the lemon juice and vanilla during the final folds until you have a thick even batter
- Fill Pan and Bake:
- Scrape the batter into your prepared loaf pan and smooth the top Bake in a preheated oven at 350 degrees Fahrenheit until the loaf is golden fragrant and a tester poked in the center comes out almost clean with a few moist crumbs
- Cool and Serve:
- Let the loaf cool in the pan for about 10 minutes then lift onto a rack to finish cooling completely before slicing This prevents crumbling and keeps every slice picture perfect
Save I always reach for the freshest lemons I can find since their zest provides a zing that is irreplaceable. One bite and I am back in my grandma’s kitchen where my cousins and I would squabble over end pieces hot from the oven.
Storage Tips
For the freshest loaf store the cooled slices in an airtight container at room temperature for up to three days For longer storage wrap tightly and freeze individual slices Freeze up to three months and toast straight from the freezer for a quick bright treat
Ingredient Substitutions
Greek yogurt can stand in for ricotta if needed look for full fat Cream cheese splashed with a spoonful of milk works too If you are out of poppy seeds swap in chia seeds or leave them out entirely for a straight lemon loaf
Serving Suggestions
This loaf shines as is but I love it toasted with a dab of salted butter or a spoon of lemon curd It pairs beautifully with bitter coffee or black tea Try a dusting of powdered sugar just before serving for a café feel
Cultural Inspiration
Lemon poppy seed bakes have roots in both classic American and Mitteleuropean kitchens Ricotta brings in a nod to Italian traditions while the bright flavors echo springtime tea cakes across many cultures
Save This loaf is sunshine in a slice. Perfect for brunch or gifting to brighten someone’s day.
Recipe Questions & Answers
- → What makes this loaf extra moist?
Ricotta cheese adds moisture and richness, resulting in a tender crumb with each slice.
- → Can I use bottled lemon juice instead of fresh?
Fresh lemon zest and juice provide the best flavor, but bottled juice works in a pinch.
- → How do poppy seeds affect texture?
Poppy seeds add a delicate crunch and nutty flavor to the loaf, complementing the soft crumb.
- → Is this loaf suitable for breakfast?
Yes, its light sweetness and citrus notes make it ideal for breakfast or a mid-day treat.
- → Does this loaf need chilling before serving?
Cooling it to room temperature enhances slicing, though it’s delicious slightly warm as well.
- → Can this loaf be frozen for later?
Absolutely! Wrap slices tightly and freeze for up to three months for future enjoyment.