Ricotta Lemon Bread With Summer Berry Syrup

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!