Lemon Raspberry Loaf

Lemon Raspberry Loaf Cake is a delicious and moist treat made with fresh raspberries, lemon, olive oil, and ricotta cheese. This lemon raspberry bread recipe is one dessert you don't want to miss!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 55

Total Time 1 5

Servings servings

Calories 235kcal

Author Angela Allison

Equipment

9 x 5 inch loaf pan

Ingredients

2 cups all purpose flour (270 grams)
2 teaspoons baking powder
½ teaspoon kosher salt
¾ cup granulated sugar
1 tablespoon lemon zest (from one lemon)
1 cup ricotta cheese, drained
⅓ cup olive oil
2 large eggs
¼ cup milk
2-3 tablespoons lemon juice (from one lemon)
1 teaspoon vanilla extract
1 cup fresh raspberries

Instructions

Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan with nonstick cooking spray; set aside.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a large bowl, combine the sugar and lemon zest. Use your hands to rub the lemon zest into the sugar to release the flavors. Remove two tablespoons of the lemon sugar and set aside.
To the large bowl, add in the ricotta and olive oil. Use an electric mixer to beat mixture until smooth and fluffy, about three minutes. Add in the eggs, milk, lemon juice, and vanilla, and beat until well combined.
Stir the flour mixture into the wet mixture and mix until well combined. Fold in the raspberries using a rubber spatula until well combined.
Pour the batter into the prepared loaf pan. Sprinkle with the reserved lemon sugar.
Bake on the center rack in the preheated oven for 55-60 minutes, or until a toothpick inserted into the loaf comes out clean and the loaf is lightly golden. Let cool in pan for 20 minutes, then remove from pan and let sit on a wire rack until cooled completely.

Notes

Ricotta cheese adds great moisture to the cake. If your ricotta appears wet, drain off any extra moisture by placing the ricotta in a fine mesh sieve set over a bowl.

You can change up the presentation of the Raspberry Lemon Loaf Cake by finishing it off with a cream cheese frosting or simple powdered sugar lemon drizzle.

Fresh raspberries will give your cake the best flavor and texture. If you can't find fresh raspberries, you can use frozen ones, but be sure to thaw them before using.
Make sure the cake is completely cooled before slicing into pieces using a serrated knife.

Store leftover cake in an airtight container at room temperature for two day or refrigerate for up to a week. You can also freeze in an airtight container for up to a month.

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