Name: Must-Try One-Bowl Sunshine Limoncello Ricotta Snack Loaf
Prep time: 10 min
Cook time: PT-488129H26M18S
Total time: PT-488129H26M18S
Cuisine: Italian-Inspired
Ingredients: 1 cup whole milk ricotta cheese; ¾ cup granulated sugar; 2 large eggs; ¼ cup Limoncello liqueur; Zest of 1 lemon; ¼ cup fresh lemon juice; ½ cup neutral oil (like canola or vegetable); 1 tsp vanilla extract; 1 ½ cups all-purpose flour; 2 tsp baking powder; ¼ tsp salt

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Why You’ll Love Must-Try One-Bowl Sunshine Limoncello Ricotta Snack Loaf Recipe

This loaf is a crowd-pleaser with minimal effort. It’s the perfect combination of tart and sweet, creamy and light. You’ll love it for how quickly it comes together and how beautifully it serves as a snack, breakfast treat, or teatime dessert. The use of limoncello adds a sophisticated twist, while the ricotta ensures a rich texture without heaviness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Kosher salt
Granulated sugar
Lemon zest
Whole-milk ricotta
Eggs
Limoncello
Unsalted butter
Vanilla extract

Directions

Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the sugar and lemon zest until fragrant.
Add the ricotta, eggs, limoncello, melted butter, and vanilla extract. Whisk until smooth and fully combined.
Sift in the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf, yielding about 8–10 slices.
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour

Variations

Limoncello-free version: Substitute limoncello with fresh lemon juice for an alcohol-free version.
Glaze it: Top with a simple lemon glaze made from powdered sugar and lemon juice for extra sweetness.
Add berries: Fold in ½ cup of fresh blueberries or raspberries for a fruity twist.
Herbal touch: Add a teaspoon of finely chopped fresh thyme or rosemary for a unique flavor layer.
Mini loaves or muffins: Use a muffin tin or mini loaf pans and reduce baking time to 20–25 minutes.

Storage/Reheating

Store the loaf in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week or freeze for up to 2 months.
To reheat, microwave a slice for 10–15 seconds or warm in a 300°F oven for 5–7 minutes.

FAQs

What does ricotta do in this loaf?

Ricotta adds moisture and a rich, creamy texture without making the loaf dense. It also helps keep the loaf tender for days.

Can I replace limoncello with something else?

Yes, you can use fresh lemon juice or even a splash of lemon extract if you want to avoid alcohol.

Can I make this loaf gluten-free?

Yes, simply use a gluten-free all-purpose flour blend in a 1:1 ratio.

How do I know when the loaf is done?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready.

Can I use part-skim ricotta?

Whole-milk ricotta is recommended for richness, but part-skim will still work, just with a slightly lighter texture.

Can I use butter alternatives?

Yes, you can substitute melted coconut oil or a neutral oil like canola.

What kind of limoncello is best?

Any good-quality limoncello works. Homemade or store-bought are both great options.

Is this loaf very sweet?

It’s moderately sweet with a citrusy brightness. You can adjust the sugar to taste if you prefer it less sweet.

Can I make it ahead?

Yes, it’s great made a day ahead. The flavors actually improve as it sits.

Do I need to refrigerate it?

Only if you plan to store it beyond 3 days. Otherwise, room temperature is fine.

Conclusion

The One-Bowl Sunshine Limoncello Ricotta Snack Loaf is a simple yet elegant recipe that brings together fresh lemon flavor and creamy texture in a no-fuss format. Whether you’re enjoying a quiet moment with coffee or serving guests, this loaf shines every time. Give it a try and brighten your day with every slice.

Must-Try One-Bowl Sunshine Limoncello Ricotta Snack Loaf

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This Sunshine Limoncello Ricotta Snack Loaf is a zesty, moist, and irresistibly light one-bowl cake that brings bright citrus flavor to your snack table. Made with creamy ricotta and a splash of Limoncello, this easy loaf cake is perfect for brunch, afternoon tea, or a light dessert. Bursting with lemony goodness, it’s a must-try treat that feels like sunshine in every slice.

Author: Emily
Prep Time: 10 minutes
Cook Time: 45–50 minutes
Total Time: 55–60 minutes
Yield: 1 loaf (8–10 slices)
Category: Snack
Method: Baking
Cuisine: Italian-Inspired, American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, whisk together ricotta, sugar, and eggs until smooth.
Add Limoncello, lemon zest, lemon juice, oil, and vanilla extract. Mix until fully combined.
Sift in the flour, baking powder, and salt. Gently fold until no dry streaks remain — do not overmix.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional: Dust with powdered sugar or drizzle with lemon glaze before serving.

Notes

For a stronger citrus punch, increase the lemon zest or add a touch of lemon extract.
This loaf keeps well in an airtight container at room temperature for up to 3 days, or can be frozen for up to 2 months.
You can substitute Greek yogurt for ricotta in a pinch, though the texture will be slightly different.