Let me tell you about this lovely, luscious, and likable lemon loaf.
(Our language has lamentably few expressive verbs which begin with “L”.)
How might I describe it to you? Lemony and moist, with a slight cornbread-esque crumble to it and faint buttery undertones.
My inarticulate baker’s parlance does not do this dessert justice.
It belongs on your Easter table.
Do not be disheartened by the ricotta. I am averse to the stuff as well. But not in baking, for it lends to goods a superlative quality. Oh, yes, in baking I cherish ricotta cheese.
Try it once and you shall fathom the marvels of ricotta.
I had three-quarters of a cup remaining in a little round container after producing some lasagna roll-ups. Several days went by. I was a maiden in distress, for the spoilage of extortionately-priced ricotta would be a dire predicament. But no fear! Tuscan lemon muffins came to my deliverance. It was an intriguing idea, and I was open to the endeavor.
I made a loaf instead of muffins. Muffins are adorable, but a loaf cake bears a unique aura of elegant simplicity.
Lemon Ricotta Loaf Cake
Adapted from MyRecipes
1 cup cake flour
3/4 cup white whole wheat flour
1 cup Stevia in the raw or granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup part-skim ricotta cheese
1/2 cup water
1/4 cup olive oil or applesauce
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice or 1 tsp lemon extract
1 large egg, lightly beaten
Preheat oven to 375 degrees. Spray an 8×4″ loaf pan.
(You know what’s funny? This blog is called Fahrenheit 351, but none of the recipes which I’ve shared with you so far require you to preheat the oven to 350 degrees!)
Combine first six ingredients (flour through salt) in a large bowl.
Mix remaining ingredients (ricotta through egg) in a smaller bowl. Mix wet ingredients into dry.
Bake for about 20-25 minutes, or until loaf is done. It will be very soft, yet firm enough to spring back when gently pressed.
Cool before slicing into 8-12 slices. Enjoy!