Yield1 standard 9×5-inch loaf- link for paper one- https://a.co/d/011N4xve (8–10slices)This loaf is beyond moist and not as sweet as most loafs. Great with coconut whipped cream, whipped ricotta, ice-cream and berries. I had a loaf like this is Italy and never forgot how it tasted and always use organic ingredients!
1½ cups or gluten-free Bob's Red Mill1:1 baking flour
2 tsp baking powder
½ tsp fine sea salt
½ cup unsalted butter, softened
1 cup cane sugar
Zest of 2 lemons
3 large eggs, room temperature
1 cup whole-milk ricotta (drained if very wet)
2 tsp lemon extract
1½ tsp vanilla extract
Lemon Glaze
1 cup powdered sugar, sifted
2–3 Tbsp fresh lemon juice
½ tsp lemon zest (optional)
Instructions
PrepPreheat oven to 350°F and line loaf pan with parchment, leaving overhang.Whisk flour, baking powder, and salt. Cream butter, sugar, and zestBeat butter, sugar, and lemon zest until light and fluffy (2–3 minutes). Add eggs beating one at a time. Add ricotta and liquidsMix in ricotta, lemon juice, and vanilla until just combined. Fold in dry ingredients gently. Do not overmix.BakePour batter into pan and smooth top. Bake 50–60 minutes, tent loosely with foil if browning early. Loaf is done when a tester comes out mostly clean. Cool in pan 15 minutes, then lift out and cool completely.GlazeWhisk glaze ingredients until thick but pourable. Drizzle over cooled loaf.
Notes
NOTE* You can use orange, almond, rose, caramel or mango extracts instead of lemonYou can add ¾ cup pine nuts, pistachios almonds, or any nut you like in the batter
