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This lemon ricotta bread is the perfect vehicle for the fresh, sweet berry syrup. This is a light and fresh dessert but tastes so decadent! The bread is moist, lemon-y, with a touch of milky ricotta and is perfectly paired with this summery topping.
Preheat oven to 350 F.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate bowl beat together the sugar, lemon zest, ricotta, oil, eggs, and vanilla until smooth. Pour the wet ingredients into the dry and beat just until combined.
Pour the batter into a standard sized loaf pan and bake for 50-55 minutes or until a toothpick is inserted and comes out clean. Then remove bread from the oven and let it cool for 15 minutes before removing from the pan to cool more. Let it cool completely before cutting into slices.
For the syrup heat the berries, sugar, and lemon juice in a saucepan on high for 2-3 minutes or until it reaches your desired consistency.
Pour a couple spoonfuls of sauce over the bread slices, serve with vanilla ice cream if desired, and enjoy!
Better than Starbucks makes!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!