GF Lemon Ricotta Rosemary Sea Salt Loaf

GF Lemon Ricotta Rosemary Sea Salt Loaf

OMG! This is the cake that every client wants over and over again! It’s super lemony, light and tasty. If you love lemon, you’ll love this! Serve it with lemon scented whipped cream, fresh strawberries and mint leaves for garnish. Also please use the organic grass-fed butter and pasture eggs as well and organic cane sugar as it makes a HUGE difference in taste. If you are vegan, use, vegan butter, Bob’s Red Mill Egg Replacer, and vegan ricotta by Kite Hill.
Makes 1 9x 5 loaf, sprayed with coconut oil
Preheat oven to 350 degrees
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Ingredients
  

Wet Ingredients

  • 1 stick unsalted grass- fed butter
  • ½ cup organic cane sugar
  • 1 cup ricotta cheese, room temp
  • 3 pasture eggs, room temp
  • 3 tsp. organic lemon zest (3 organic lemons)
  • 3 Tbsp fresh lemon juice (from 2 lemon you just zested with unless they were small, use all 3)
  • ½ tsp. lemon extract
  •  In a large bowl, using an electric hand mixer, add the butter, sugar and ricotta cheese. Mix on medium speed for 1minute. Reduce the speed to low and add eggs one a time blending for 15seconds. Add the lemon zest, juice and extract and beat to combine, about 30 seconds.

Dry Ingredients

  • 1 ¾ cup GF flour
  • 1 ½ tsp baking powder, aluminum free
  • Add to the wet ingredients stirring with a rubber spatula until just combined. Don’t over mix this. Sprinkle with the rosemary sea salt mix evenly. Bake for 40-55 minutes but check with a toothpick after 40 minutes to see if the toothpick comes out dry. Remove and let it cool for about 3 minutes. Poke holes in the loaf allover the top. Pour the glaze evenly and spread with a rubber spatula. Cool 1hour before serving. This can be made 2 days before.

Topping Before Baking

  • ½ tsp. rosemary, finely chopped
  • ½ tsp. sea salt
  • Mix well and set aside.

Glaze

  • 1 cup organic powdered sugar
  • 2 Tbsp fresh lemon juice (from1 large lemon or 2 small ones)
  • Mix and set aside.