Today I am compelled to bake a luscious lemon loaf. What makes this loaf special is the addition of ricotta cheese. It adds body, moisture and makes a tender crumb, and the poppy seeds add a nice little crunch. The whole combination is wonderful and a great addition to many occasions but especially Mother’s Day because it’s spring, it’s lemon and it’s mother worthy!!

The original recipe comes from www.alexandracooks.com a website that I have followed for some time. Not only does she have a great site with fantastic recipes, she also writes and collaborates with Food 52, whom I also follow.

I have made this loaf many times as it is and it is wonderful! However earlier this month I made it for Mother’s Day for my mother in law . I was looking for a little sweet treat to end a feast of eggs mornay on a bed of spinach with sausage and fresh fruit. I didn’t want to serve squares or cookies, so this lemon loaf was just a perfect fit for the occasion. Sweet, but not overly, buttery but not too rich….a perfect end to my Mother’s Day Brunch.

Lemon Poppy Seed Loaf
Print Recipe
A tender and moist lemon loaf great for any occasion.
Servings
1 loaf
Servings
1 loaf
Lemon Poppy Seed Loaf
Print Recipe
A tender and moist lemon loaf great for any occasion.
Servings
1 loaf
Servings
1 loaf
Ingredients
Servings: loaf
Instructions
  1. Preheat oven to 350℉. Butter a 9x5x3" loaf pan and set aside. In a medium bowl stir together flour, sugar, baking powder, poppy seeds and salt and set aside.
  2. In a stand mixer with a paddle attachment beat butter and sugar until soft and well creamed, about 2 minutes. Add ricotta cheese and beat for an additional minute. Add eggs one at a time, beating to incorporate after each egg. Add lemon juice, lemon zest and vanilla and mix until combined. Add flour mixture all at once and mix until just incorporated.
  3. Pour batter into greased pan and bake for approximately 60 minutes or until a toothpick inserted comes out clean. Allow to cool on wire rack before removing from pan.
Recipe Notes

Recipe Source:  Adapted from, Alexandra Cooks Lemon Ricotta Pound Cake

 

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