Lemon loaf cakes are incredibly popular for their simplicity and versatility. They’re a fantastic way to use up leftover ingredients, but the secret to a truly exceptional lemon loaf lies in an unexpected ingredient.
Madison Eberhardt, a baker who goes by @mmatildabakes online, reveals that the key to her delicious lemon loaf is ricotta cheese. She explains, “In this lemon loaf, there is an ingredient that makes the loaf different from others. The ricotta cheese is a secret ingredient here that makes this loaf super spongey and soft once baked. It really brings out the lemon flavour as well.”
The ricotta cheese adds a unique dimension to the cake. It not only provides moisture to prevent the cake from drying out during baking, but it also creates a creamy texture and enhances the tangy lemon flavor. The result is a cake that is both delicious and satisfying.
This lemon loaf is perfect for summer picnics and parties, offering a light and refreshing dessert that pairs well with the warm weather. It’s incredibly easy to bake and is perfect for enjoying on a lazy afternoon.
Madison describes the cake’s appeal, saying, “It not only looks beautiful with thinly sliced almonds to top it and dusted powdered sugar, but also is a perfect light dessert to pair with any hot summer day. “The bright and tart lemon flavour [also] makes it perfect for summer! It also will make your house smell amazing with the lemon and almond scent.”
Here’s how to make this delicious summer treat:
Ingredients for the Loaf:
* 210g all-purpose flour
* 200g ricotta cheese
* 150g caster sugar
* 25g almonds
* 3 tablespoons (roughly 45ml) milk
* 1 large egg and 1 egg yolk (room temperature)
* ¼ teaspoon salt
* 1 teaspoon vanilla extract
* 1 ½ teaspoons baking powder
* 2 tablespoons olive oil
* 1 lemon (zest and 2 tablespoons of lemon juice)
Ingredients for the Drizzle Icing:
* Lemon juice
* Milk
* Powdered sugar
Method:
1. Preheat the oven to 180°C. Sift the flour, salt, and baking powder into a small bowl and set aside.
2. Zest the lemon and add the zest and sugar to a large mixing bowl. Ensure the eggs are at room temperature and add them to the mixture.
3. Whisk the sugar and eggs together until the batter is light and fluffy. Then add the lemon juice, ricotta cheese, milk, and olive oil.
4. Mix until the wet ingredients are thoroughly combined. Slowly fold the dry ingredients into the wet ingredients, being careful not to overmix.
5. Line a loaf tin with baking paper and pour the cake batter into the tin. Sprinkle the almonds on top.
6. Bake the loaf cake batter for approximately 50 minutes or until it is risen and a toothpick inserted into the center comes out clean.
7. If desired, mix a little lemon juice and milk together to create icing and drizzle it over the warm cake.
Your tasty summer lemon loaf is now ready to serve. Enjoy!
