- Preheat & Prep – Heat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- Mix the Dry Ingredients – In a large mixing bowl, whisk together flour, baking powder, salt, sugar, and lemon zest.
- Add the Wet Ingredients – Add ricotta, eggs, melted butter, lemon juice, Limoncello, and vanilla directly into the same bowl. Stir gently until smooth — do not overmix.
- Bake to Perfection – Pour batter into prepared loaf pan and bake for 45–55 minutes, until a toothpick inserted in the center comes out clean.
- Cool & Serve – Let loaf cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar or drizzle with a light lemon glaze if desired.
The First Bite Experience
The outside has a delicate golden crust, giving way to an impossibly moist and tender interior. The lemon flavor is bright but not sharp, the ricotta adds richness without heaviness, and the whisper of Limoncello lingers on your palate like the afterglow of a sunny afternoon.
Serving Suggestions
- Pair with a cup of hot tea for a cozy afternoon break.
- Serve with fresh berries and whipped cream for a light dessert.
- Enjoy a slice slightly toasted with butter for breakfast indulgence.
Why You’ll Make This Again
It’s easy, elegant, and endlessly enjoyable — the kind of recipe you’ll reach for whenever you want to bake something impressive without the fuss. This Must-Try One-Bowl Sunshine Limoncello Ricotta Snack Loaf will brighten any table and every mood.