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Lemon-Ricotta Loaf

Alexandra's Kitchen
  • 80 minutes
  • Serves 1

INGREDIENTS

1

Lemons, zest of

3

Eggs, large

2 tbsp

Lemon juice, freshly squeezed

2 tsp

Baking powder

1 1/2 cups

Cake flour

1 9/16 cups

Granulated sugar

1 tsp

Kosher salt

1 tsp

Vanilla extract, pure

3/4 cup

| 6 oz | 170 g) unsalted butter, unsalted

1 1/2

| 366 g) cups Whole-milk ricotta cheese