Lemon Poppy Seed Loaf
A tender and moist lemon loaf great for any occasion.
    1. 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.
    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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