Lemon Poppy Seed Loaf
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.
- 1 1/2 cups all purpose flour
- 2 1/4 tsp baking powder
- 2 Tbsp poppy seeds
- 1 tsp kosher salt
- 3/4 cup butter plus more for greasing pan, at room temperature
- 1 1/2 cups sugar
- 300 grams ricotta cheese
- 3 large eggs
- 2 Tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- zest of 2 lemons
- Preheat oven to 350℉. Butter a 9x5x3" loaf pan and set aside. In a medium bowl stir together flour, baking powder, poppy seeds and salt and set aside.
- 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.
- 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 Source: Adapted from, Alexandra Cooks Lemon Ricotta Pound Cake