This lemon ricotta loaf or pound cake is the perfect easy cake to make when you need something homemade in a hurry. It's very simple, made with just 6 ingredients, but it's super moist and subtly lemony. It's a real crowd pleaser!
Line a 9 or 10 x 4 inch loaf tin/pan with baking paper. Pre-heat the oven to 180C / 355F.
In a large mixing bowl, stir the eggs into the ricotta cheese with a wooden spoon until smooth.
Add the oil, lemon juice and zest and sugar. Stir with the wooden spoon again until well combined.
Fold in the flour and salt until just combined (be careful not to overmix).
Tip the cake batter into the prepared loaf tin/pan. Bake for 50 to 60 minutes or until a skewer poked into the middle of the cake comes out clean. (It takes 55 minutes in my oven, but check at 45 minutes and every 5 minutes after that)
How much lemon to use
I think this cake has a lovely subtle lemony flavour using the zest of just one lemon. But if you think you're a super lemony kind of person, simply add the zest of another lemon.
How long to bake for
This cake takes about the same length of time to bake as a banana bread. In my oven it takes 55 minutes, but it's best to check your cake after 45 minutes and then again every 5 minutes. When a skewer comes out of the cake clean (or almost clean) your cake is ready.
Adaptations you can try
Add raspberries, blueberries or a swirl of lemon curd before baking.
Make a simple icing out of icing/powdered sugar and lemon juice and drizzle over the top.
How long it lasts and freezing instructions
The cake will last for a few days in an airtight container. Maybe even longer but it's never lasted beyond this time in our house!To freeze, either freeze whole or slice first and wrap each slice separately. Make sure you wrap tightly in plastic/cling wrap and/or aluminium foil. You can freeze for 3-6 months.