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Lemon Ricotta Bread

This easy lemon ricotta bread offers a wonderfully moist texture complemented by a subtle crunch from slivered almonds, making it perfect for breakfast, snack time, or any gathering.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 pieces
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all purpose flour Provides the structure needed for the bread.
  • 2 teaspoons baking powder Acts as a leavening agent.
  • 1/2 teaspoon salt Enhances the flavors.
Wet Ingredients
  • 1 large egg Adds richness.
  • 1 large egg yolk Contributes to moisture.
  • 1 cup granulated sugar Sweetens the bread.
  • 1 tablespoon lemon zest Infuses vibrant flavor.
  • 1/2 cup vegetable oil Adds moisture.
  • 1 cup ricotta cheese Provides creaminess.
  • 1 teaspoon vanilla extract Enhances overall flavor.
  • 1/4 cup lemon juice Adds acidity.
  • 1/4 cup milk Adds creaminess.
Toppings
  • 1/2 cup slivered almonds Adds crunch.

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C).
  2. Grease and flour or spray an 8-inch or 9-inch loaf pan.
Mixing
  1. In a large bowl, whisk together the flour, baking powder, and salt.
  2. In another bowl, beat the egg, egg yolk, sugar, and lemon zest until fluffy.
  3. Incorporate oil, ricotta, vanilla, lemon juice, and milk, whisking until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently.
Baking
  1. Pour the batter into the prepared loaf pan.
  2. Sprinkle slivered almonds on top.
  3. Bake for 50-60 minutes, or until a toothpick comes out clean.
  4. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature ingredients for best results. Avoid overmixing the batter to maintain tenderness.