Lemon loaf cake is easy to bake and perfect for summer - but needs one unusual ingredient

Lemon loaf cakes are incredibly popular as not only are they easy to make but they are a fantastic way to use up any leftover ingredients in the kitchen, as long as you have the right recipe.

Madison Eberhardt, a baker who goes by @mmatildabakes online, has shared with the Express that the best way to make a lemon loaf is with one unusual ingredient.

She said: “In this lemon loaf, there is an ingredient that makes the loaf different from others. The ricotta cheese is a secret ingredient here that makes this loaf super spongey and soft once baked. It really brings out the lemon flavour as well.”

It may seem strange but adding ricotta cheese to a lemon cake adds moisture to the cake so it will not dry out during baking. It also gives it a very creamy texture and the tangy flavour of the ricotta will compliment the lemon taste to make it even more delicious.

This is a fantastic summer cake to make for a picnic or party according to Madison as it is incredibly easy to bake and is perfect for eating on a warm lazy afternoon.

Madison said: “It not only looks beautiful with thinly sliced almonds to top it and dusted powdered sugar, but also is a perfect light dessert to pair with any hot summer day.

“The bright and tart lemon flavour [also] makes it perfect for summer! It also will make your house smell amazing with the lemon and almond scent.”

How to make a lemon loaf

For the loaf:

• 210g of all-purpose flour
• 200g of ricotta cheese
• 150g of caster sugar
• 25g of almonds
• Three tablespoons (roughly 45ml) of milk
• One large egg and one egg yolk (room temperature)
• A quarter teaspoon of salt
• One teaspoon of vanilla extract
• One and a half teaspoons of baking powder
• Two tablespoons of olive oil
• One lemon (zest and two tablespoons of lemon juice)
  

To make the drizzle icing: 

• Lemon juice
• Milk
• Powdered sugar

Method

1. Preheat the oven to 180C. Sift the flour, salt and baking powder into a small bowl, and then set aside the dry ingredients for now.

2. Zest a lemon and add the zest and sugar to a large mixing bowl Make sure the eggs are at room temperature and then add them to the mixture as well

3. Whisk the sugar and eggs together until you have a light and fluffy batter, then add the lemon juice, ricotta cheese, milk and olive oil.

4. Mix until the wet ingredients are thoroughly combined, and then slowly fold the dry ingredients into the wet ingredients, but be careful not to overmix.

5. Line a loaf tin with baking paper and then add the cake batter to the tin, then sprinkle on the almonds.

6. Bake the loaf cake batter for around 50 minutes or until risen and a toothpick comes out clean.

7. If you wish, mix a little lemon juice and milk together to create icing and drizzle it on top of your warm cake.

Your tasty summer lemon loaf will now be ready to serve.