There’s a certain kind of joy that only comes from baking something simple, sunny, and soul-warming. And this loaf? It’s pure golden bliss in a pan. Whether you’re soaking in a slow morning with coffee or slicing it up for a sweet mid-afternoon treat, this Limoncello Ricotta Snack Loaf delivers brightness, comfort, and just the right hint of indulgence.
I’m so glad you’re here for this one—because if you’ve ever needed a reason to keep ricotta and limoncello in your pantry, this is it.
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Why You’ll Love This Limoncello Ricotta Snack Loaf
- One bowl. Minimal mess, maximum flavor.
- Soft, moist, and bursting with citrus. The ricotta makes it tender; the limoncello and lemon zest make it sing!
- No mixer required. Just a whisk, a bowl, and a little love.
- Versatile. It’s dreamy for breakfast, brunch, snack time—or even dessert with a dusting of powdered sugar.
What Does It Taste Like?
Imagine the creaminess of a ricotta cheesecake met a lemony pound cake on a sunlit vacation to the Amalfi coast. The flavor is mellow yet bright, with a delicate sweetness that pairs beautifully with tea or espresso. It’s moist, lightly fragrant, and anything but boring!!
Health & Happiness Benefits
- Ricotta adds protein and calcium.
- Lemon zest brings in antioxidants and fresh, happy vibes.
- One bowl method = less stress, more joy.
Ingredients You’ll Need
- 1 cup ricotta cheese
- 1/2 cup granulated sugar
- 1/4 cup limoncello liqueur
- 2 large eggs
- 1/4 cup vegetable oil
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Tools You’ll Need
- 1 large mixing bowl
- Whisk or hand mixer
- 9Ă—5-inch loaf pan
- Measuring cups and spoons
- Cooling rack
Easy Ingredient Swaps & Additions
✨ I promised you versatile, and here’s proof!
- No limoncello? Sub with fresh lemon juice plus 1 tablespoon extra sugar.
- Add-ins? Try a handful of blueberries or poppy seeds.
- Gluten-free? Use a 1:1 gluten-free flour blend.
- Want more zing? Add a simple lemon glaze on top once cooled.
How to Make the One-Bowl Limoncello Ricotta Snack Loaf
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Whisk ricotta and sugar in a large bowl until smooth.
- Add limoncello, eggs, oil, lemon zest, and vanilla. Whisk until fully combined.
- Mix dry ingredients (flour, baking powder, baking soda, salt) in a separate bowl.
- Gently fold dry into wet just until no flour streaks remain. Don’t overmix!
- Pour into your prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
What to Serve With It
- A mug of Earl Grey or chamomile tea
- Whipped mascarpone or Greek yogurt on the side
- A drizzle of honey or homemade lemon glaze
- Fresh berries or a sprig of mint for a touch of flair
Tips for a Perfect Loaf Every Time
- Use whole milk ricotta for the creamiest texture.
- Don’t overmix—this keeps your loaf tender.
- Let it cool completely before slicing so it holds together beautifully.
- Store it wrapped on the counter for 2 days or in the fridge for up to 5.
Storage Instructions
- Room Temp: Wrapped tightly, it stays fresh for 2 days.
- Fridge: Up to 5 days. Just warm it slightly before serving for best texture.
- Freezer: Yes! Slice and wrap individually. Freeze for up to 2 months.
Frequently Asked Questions
Can I make this without alcohol?
Absolutely. Sub the limoncello with lemon juice and increase the sugar slightly for balance
