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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.

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.

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

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.

Find it online: https://yumfamilyrecipes.com/must-try-one-bowl-sunshine-limoncello-ricotta-snack-loaf/