Any kind of cake or bread that has ricotta immediately makes me think of my grandmother, my Nona. Specifically around Easter time we always had Ricotta cake, which from what I remember, is just yellow cake with ricotta mixed in and powdered sugar dusted on top. So good, so Italian. When I was looking for something to make with the lemons I just picked off my tree (sweet, right?), I came across this Lemon Ricotta Loaf from Alexandra’s Kitchen.
Look at those beautiful lemons! The tree we had took 3 years to produce any fruit and since then, we’ve been getting 6-9 lemons each year (it’s potted and not a huge tree). I’m not sure why the loaf sank in the middle so much, but it didn’t affect how wonderfully delicious it was!
It makes one regular loaf or 3 mini loaves – I might double it next time to make two full size loaves. We devoured one of these in less than a day! Instead of spraying the loaf pan with non-stick spray, you butter the heck out of it. It keeps it so moist and gives it that pretty golden color.
(Source: Recipe from Alexandra’s Kitchen)