Easy Lemon Ricotta Bread

Ingredients

• 1⅔ cups all purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• ¾ cup granulated sugar
• 1 tablespoon lemon zest
• 2 tablespoons vegetable oil (I use sunflower or corn oil or even a light olive oil)
• ¾ cup + 2½ tablespoons ricotta cheese
• ½ teaspoon vanilla extract
• 2 tablespoons lemon juice
• 3 tablespoons milk (2% or whole milk)
• 2-3 tablespoons slivered almonds

Steps

1. 1

   Pre-heat oven to 350F/180C. Grease and flour or spray an 8 inch or 9 inch loaf pan or for easier removal line the pan with parchment paper.

2. 2

   In a large bowl whisk together the flour, baking powder and salt.

3. 3

   On the mixing bowl beat the egg, yolk, sugar and zest for approximately 2-3 minutes or until light. Add the oil, ricotta, vanilla, lemon juice and milk, beat to combine.

4. 4

   Add the dry ingredients and beat to combine, do not over mix. Transfer the batter to the prepared pan, sprinkle with the almond slices and bake for approximately 50-60 minutes or until baked through. Test with a toothpick, when dry or a few crumbs attached it's done.

5. 5

   Let cool 15 minutes in the pan then move to a wire rack to cool completely. Enjoy!