lemon poppy seed ricotta loaf (Printable)

Lemony ricotta loaf features poppy seeds and citrus zest for a moist, flavorful treat that’s simple to bake.

# What You'll Need:

→ Loaf Batter

01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup granulated sugar
06 - 3 tablespoons poppy seeds
07 - Zest of 2 medium lemons
08 - 1 cup ricotta cheese
09 - 3 large eggs
10 - 2/3 cup vegetable oil
11 - 1/4 cup freshly squeezed lemon juice
12 - 1 teaspoon pure vanilla extract

→ Lemon Glaze

13 - 1 cup powdered sugar
14 - 2-3 tablespoons lemon juice

# How to make it:

01 - Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 - Whisk together flour, baking powder, baking soda, salt, poppy seeds, and lemon zest in a medium bowl until evenly distributed.
03 - In a large bowl, blend ricotta cheese and sugar until smooth. Add eggs one at a time, whisking after each addition. Incorporate vegetable oil, lemon juice, and vanilla extract until well combined.
04 - Gradually stir the dry ingredients into the wet mixture, being careful not to overmix. Mix just until the flour is incorporated.
05 - Transfer batter into the prepared pan and smooth the top. Bake in the center of the oven for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
06 - Allow loaf to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.
07 - Whisk powdered sugar with lemon juice until smooth and pourable. Drizzle over cooled loaf, letting glaze drip over the edges.

# Recipe Expert Tips:

01 -
  • Uses simple ingredients you likely have at home
  • The crumb is extra moist and stays fresh for days
  • Bright lemon flavor wakes up every bite
  • It comes together without any fancy mixers
02 -
  • Rich in protein thanks to ricotta
  • Perfect for breakfast or gifting
  • Leftovers taste just as good toasted
03 -
  • Use freshly grated zest for maximum citrus kick and rub it into your sugar with fingers to activate every drop of lemon oil
  • Always sift dry ingredients to avoid lumps especially with ricotta&based batters
  • Check for doneness with a skewer inserted into the loaf pull when moist crumbs not raw batter cling

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