Get ready for a slice of tangy and indulgent goodness with our Lemon Ricotta Loaf recipe. This delightful creation combines the creamy richness of Nafsika’s Garden Ricotta-style cheese with the refreshing zing of lemons. Moist, flavourful, and easy to make, this plant-based loaf is perfect for any occasion. Let’s dive into the recipe and uncover the secrets to this delectable treat!
– 1 1/2 cups all-purpose flour
– 3/4 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 3/4 cup oat milk
– 1/4 cup Nafsika’s Garden Ricotta-style cheese
– 1/2 cup vegan melted butter
– 1 1/2 teaspoons vanilla extract
– 4 tablespoons lemon juice
– 2 tablespoons lemon zest
– 1/2 cup icing sugar
– 1 tablespoon lemon juicen
- Preheat your oven to 350 degrees F and grease an 8×4-inch loaf pan or two 5×3-inch loaf pans.
- In a large bowl, whisk together the lemon juice, lemon zest, granulated sugar, melted butter, baking powder, and salt until well combined.
- Add the Nafsika’s Garden Ricotta-style cheese and a few tablespoons of flour. Mix with a mixer or hand whisk until combined, leaving some lumps for added texture. Alternate adding flour and oat milk, ending with flour, while mixing on low speed.
- Add about one-quarter of the flour mixture and mix until almost combined, then add one-third of the oat milk and mix until just combined. Repeat this alternating process, ending with the flour. Beat until just incorporated, allowing some lumps to remain.
- Pour the batter evenly between the loaf pans and bake for 40-45 minutes. If using a larger singular loaf pan, pour all the batter and bake for an additional 5-10 minutes, until the cake is golden brown and a toothpick comes out clean.
- Remove the cake from the oven and let it cool for 15 minutes in the pan.
- While the cake cools, whisk together the lemon juice and icing sugar until combined, creating a tangy syrup.
- Carefully flip the lemon loaf pan to remove the cake and transfer it to a serving plate placed on a pan to catch the icing. Brush the syrup onto the warm cake, allowing it to soak in. Allow the cake to cool completely.
- Once the cake is cooled, combine the icing ingredients, starting with 1 tablespoon of lemon juice and milk. Add the remaining lemon juice as needed to achieve a thick, non-runny consistency. Pour the icing over the cake and let it dry before serving.
- Get ready to delight your taste buds with this moist and citrusy Lemon Ricotta Loaf. The creamy Nafsika’s Garden Ricotta-style cheese adds a luscious texture, while the lemony flavours provide a refreshing twist. Perfect for breakfast, afternoon tea, or dessert, this plant-based treat is sure to become a favourite in your recipe repertoire. Slice, savour, and enjoy!