Ricotta Loaf with Lemon and Poppyseed

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I love cakes and loaves made with ricotta. It adds such a rich, dense element to the cakes, I can’t get enough. These loaves are from a recipe I’ve made some modifications too. I’m always trying to take my old recipes and make them a little bit healthier! For this one, I added partial whole wheat flour, reduced the amount of butter and sugar and used skim ricotta. With the changes I made, I reduced it to about 400 less calories. That’s pretty substantial, and with no noticeable alterations to flavor or taste!

I also made this in a gluten free recipe, which was totally delicious as well.

gluten free mini loaves. They were perfectly moist and flavorful.

Preheat oven to 350 degrees. Then grease your pans. I used a 9×5 for the partial wheat loaf, and 9 mini loaves for the gluten free.

Combine flour, baking soda and salt and set aside.

Next, cream your butter with the ricotta and sugar.

Add in your eggs, one at a time. Next add in vanilla, lemon zest and lemon juice. This is going to look curdled, partly because it is, but also the ricotta makes it look curdled.

Don’t panic, the flour will smooth this all out. So, next add in flour mixture and stir only until combined. Pour into pans and prep for baking.

Bake larger loaf for about 45-60 minutes, the smaller loaves about 15-20.

I topped mine with candied lemons. They are just so beautiful. Though they are time consuming, it isn’t difficult. I’m not going to put the instructions in a printable box, I’ll just explain them through the photos. You’ll need to have 2 pans ready. One with plain boiling water. And one with 2 cups water and 2 cups sugar. In the sugar water (simple syrup) bring it to a boil and cook until sugar is dissolved. Now you are ready to start with the lemons.

Slice your lemons fairly thin, I did mine about 1/4 inch.

Have a pan full of boiling water ready. Add lemon slices to water. Let them boil about 1 minute. We are blanching, so it doesn’t take long.

Remove from heat and add to a bowl of ice water.

They just need a minute or 2 in the ice water and they are ready for the simple syrup.

Add them to the simple syrup in a single layer.

Let this simmer about 45 minutes.

They will start to look like this.

Remove from pan and place on a cooling rack.

Then use them however you would like. They are tasty to eat on their own, or adding a little beauty to the top of a dessert.

You definitely need this dessert in your life. It was so delicious and beautiful!

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Lemon Ricotta Loaf with poppyseeds

You wouldn’t know these loaves were a healthier version of the original. The texture and flavor are almost identical. These were made with a gluten free and partial wheat version. 
Course Dessert
Cuisine American
Keyword baked goods, gluten free, gluten free desserts, lemon poppyseed, quick bread
Prep Time 10 minutes
Total Time 1 hour
Servings 12 people
Author Amy

Ingredients

  • 1 1/4 cup softened butter
  • 1 1/2 cup skim ricotta
  • 1 cup plus 2 tablespoon white sugar
  • 3 eggs
  • 2 teaspoon vanilla
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 1 1/2 cups flour. For the partial wheat I used 1/2 cup whole wheat, 1 cup all purpose. For the gluten free I simply used my homemade gluten free flour.
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons poppyseeds

Instructions

  • This recipe is pretty simple to put together, and the results…oh they are so good.
    Preheat oven to 350 degrees. Spray or butter your pans. For the partial wheat I used a 9×5 and for the gluten free I used the mini loaf pans.
    Mix flour, baking powder, poppyseeds and salt in small bowl and set aside.
    Start by creaming your butter, ricotta and sugar. Add in your eggs one at a time,blend well with each addition. Next is lemon zest, juice and vanilla. At this point the mixture will look curdled. Technically it is. Don’t worry though, after you mix in the flour, everything will look good again. So…add in the flour combo and mix only until combined. Don’t over mix.
    Bake the larger loaf for about 45-60 minutes. A toothpick inserted should come out clean. I generally pull these out just before it feels like it’s completely done in the middle. That’s the trick with wheat breads, otherwise they can dry out on you. The smaller gluten free loaves took about 15 minutes. 

About The Author

Amy