Ricotta Lemon Bread With Summer Berry Syrup – a delicious recipe with BREAD, All-purpose, Baking Powder, Salt, Sugar, Lemon's. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350 F.
2
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
3
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.
4
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.
5
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.
6
Pour a couple spoonfuls of sauce over the bread slices, serve with vanilla ice cream if desired, and enjoy!
909
kcal
Calories
37
g
Fat
136
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 17 ingredients. The key ingredients include: FOR THE BREAD:, 1-1/2 cup All-purpose Flour, 2 teaspoons Baking Powder, 1/2 teaspoons Salt, and more.
Yes, Ricotta Lemon Bread With Summer Berry Syrup falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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