Must-Try One-Bowl Sunshine Limoncello Ricotta Snack Loaf
Okay, picture this: a soft, tender loaf bursting with bright lemony goodness that literally feels like a sunny day deliciously folded into every bite. I can hardly wait to share this recipe because it’s pure joy from start to finish—super quick to throw together, all in one bowl, and with that creamy ricotta richness that keeps it irresistibly moist. Plus, the little zing of Limoncello adds a fun, unexpected twist that tastes like a mini vacation for your taste buds. If you love light, flavorful snacks that aren’t too sweet but totally satisfying, this loaf is your new best friend.
Quick Facts
- Yield: Serves 8
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
Ingredients
For the Main Dish:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup ricotta cheese
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup Limoncello (or lemon juice if you prefer)
- 2 tbsp lemon zest (about 2 lemons)
- 1 tsp vanilla extract
- ¼ cup vegetable oil or melted butter
How I Make It
Step 1:
Start by preheating your oven to 350°F and greasing a loaf pan with butter or non-stick spray—this helps that golden crust form perfectly. In a large bowl, whisk together the flour, baking powder, baking soda, and salt so everything is evenly mixed.
Step 2:
In the same bowl (no extra dishes here), add the ricotta, sugar, eggs, Limoncello, lemon zest, vanilla, and oil. Using a wooden spoon or a spatula, stir everything just until smooth and combined—you might see a few lumps from the ricotta, and that’s totally fine!
Step 3:
Fold the dry ingredients gently into the wet mixture, careful not to overmix. The batter will be thick but moist, with a lovely pale yellow color dotted by lemon zest flecks—promise it smells amazing!
Step 4:
Pour the batter into your prepared pan, smoothing the top with a spatula. Pop it in the oven and bake for about 45-50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 5:
Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack. This little rest helps the loaf firm up and makes slicing easier.
Step 6:
Slice it up and enjoy! The crumb should be tender and moist, with that bright citrus aroma filling the kitchen. Trust me, this one-bowl wonder will become your go-to sweet snack.
Variations & Tips
- Swap out Limoncello with fresh lemon juice if you want a less boozy, more tart flavor.
- Add a handful of fresh blueberries or chopped pistachios to the batter for a fun texture twist.
- For extra zing, drizzle a simple lemon glaze (powdered sugar + lemon juice) over the cooled loaf.
- If your batter feels too thick, add a tablespoon of milk or yogurt to loosen it slightly.
- Use full-fat ricotta for the creamiest, most tender crumb.
- Let the loaf rest overnight; it actually tastes even better the next day as the flavors meld.
How I Like to Serve It
This loaf shines as a bright mid-morning snack with a cup of coffee or afternoon tea. It’s great for summer brunches, picnic baskets, or just when you need a little sunshine on a cloudy day. Pairing it with fresh berries or a smear of mascarpone cheese takes it up a notch, especially if you’re sharing with friends.
Notes
- Store leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days.
- Reheat slices briefly in the microwave or toaster oven for that fresh-baked feel.
Closing: This bright, cheerful loaf comes together effortlessly in a single bowl and always delivers that perfect balance of tender crumb and lively lemon flavor—every. single. time.
Hi, I’m Lina, the creator of Lina Easy Recipes.
Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
