From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
Preheat oven to 400F.
2
Grease a loaf pan and set aside.
3
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
4
Place the white sugar in a large bowl and zest the lemon directly over top. Rub the lemon zest into the sugar to impart the flavor. Remove 2 Tablespoons of the lemon sugar and set aside for topping the loaf cake.
5
Add the oil oil and ricotta cheese and beat until smooth and fluffy, about 2 minutes.
6
Add the eggs, lemon juice and vanilla extract and beat until combined.
7
Stir in the flour mixture until combined and no dry streaks remain, then stir in the milk until completely incorporated.
8
Toss the raspberries in the 2 Tablespoons reserved flour to coat completely, then gently fold into the loaf batter.
9
Pour batter into the prepared loaf pan. Sprinkle with the reserved lemon sugar.
10
Bake for 45-50 minutes until an inserted toothpick comes out clean and loaf is lightly golden.
My Calorie Intake
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Tips & Tricks (5)
- Coat Raspberries in Flour 🫐Toss fresh raspberries in a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom during baking.
- Use Room Temperature Ricotta 🧀Allow ricotta cheese to sit at room temperature for 30 minutes before mixing to ensure smooth incorporation and a tender, moist crumb structure.
- Don't Overmix the Batter 🥄Mix the wet and dry ingredients until just combined to avoid developing gluten, which will result in a dense, tough cake rather than a light loaf.
- Zest Before Juicing Lemons 🍋Always zest your lemons first while they're whole and firm, then juice them afterward—this prevents the juice from making the zest difficult to remove.
- Cool in Pan Before Turning Out 🧊Let the loaf cool in its pan for 15 minutes before turning it onto a wire rack to prevent it from breaking apart while still warm and fragile.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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