Sourdough Discard Lemon Ricotta Loaf

Sourdough Discard Lemon + Ricotta Loaf – The Perfect Spring & Summer Treat

Say hello to the ultimate spring and summer loaf! This discard lemon ricotta loaf is incredibly moist, bursting with bright citrus flavor, and a true crowd-pleaser – even for those who aren’t typically fans of lemon desserts. With the unexpected addition of ricotta, this loaf achieves the perfect balance of tangy and creamy, making it a delightful treat for any time of day.

Not a huge fan of traditional lemon desserts? Neither am I, but when I thought about pairing lemon with creamy ricotta cheese, I knew it would be the perfect summer treat – and I was right! This lemon ricotta loaf is sweet, zesty, and incredibly moist, making it a hit for everyone, from kids to adults.

❤️ Why You’ll Love Lemon + Ricotta Loaf:

• Moist & Flavorful: This loaf is perfectly moist with a light and airy texture, thanks to the addition of ricotta and the vibrant lemon flavor.
• Perfect for Any Time of Day: Whether paired with your morning coffee, enjoyed as a mid-afternoon snack, or savored as a late-night treat, this loaf is the ideal indulgence.
• Unexpectedly Delicious: The ricotta adds a smooth, creamy layer that pairs perfectly with the zesty lemon, making it a unique and irresistible dessert or snack.
• Great for Spring & Summer: With its refreshing citrus flavor, this loaf is a perfect addition to your seasonal baking repertoire.

🍲 Ingredients

Sourdough Discard – This is just inactive sourdough starter that hasn’t been fed. It is equal parts flour and water that has already risen and fallen and now can be added to a multitude of recipes.

Flour – unbleached all-purpose flour.

Ricotta – whole milk ricotta cheese, any brand your grocery store carries.

Lemon – the zest + juice of 3 large lemons.

Sugar – granulated sugar works best, but you can use any sugar substitute you prefer.

Olive Oil – This brings a well-rounded flavor to a loaf and compliments the ricotta well.

Salt – we love using pink Himalayan salt.

Baking powder – the leavening agent for the bread, this is what will make your bread rise.

👩‍🍳 How to Make Lemon + Ricotta Loaf

• In a small mixing bowl, whisk together your dry ingredients ( all-purpose flour, baking soda, baking powder, salt and lemon zest). Set aside.
• In a medium sized mixing bowl, mix together your sugar, eggs, olive oil and ricotta cheese until everything is combined. Add in lemon juice and sourdough discard, whisk until there are no more streaks.
• Slowly add the dry ingredients into the wet ingredients and whisk until a smooth batter forms.
• Preheat your oven to 350 degrees.
• Transfer the batter into a 9.5 x 5 loaf pan and bake for 1 hour.
• While your bread is baking, make your lemon glaze by whisking together powdered sugar and lemon juice. If you want your glaze to be on the thinner side, add a splash of milk until you’ve reached your desired consistency.
• When your loaf is done baking, let cool in the pan for 10 minutes before transferring to a wire cooling rack.
• Pour the glaze directly on top of your loaf and enjoy!

Tips for Perfect Lemon Ricotta Loaf:

• Zest Your Lemons Before Juicing: For the most intense citrus flavor, always zest your lemons before juicing them. This helps you capture all the fragrant oils and ensures a more flavorful loaf.
• Rest Your Batter for Fluffier Results: Allow your batter to rest for 15 minutes before baking. This gives the sourdough discard time to relax, resulting in a fluffier, lighter loaf with a perfect texture.
• Cool Your Loaf Fully Before Glazing: For the best results, let your loaf cool completely before adding the glaze. This prevents the glaze from melting and ensures a beautiful, smooth finish.
• Room Temperature Ingredients: If you have the time, you can make sure that your eggs and ricotta are at room temperature, as this helps create a smoother batter and better rise.
• Don’t Overmix: Mix just until the ingredients are combined to maintain a tender crumb.
• Parchment Paper: Line the loaf pan with parchment paper to prevent sticking and to make it easier to remove the loaf.
• Cool Properly: Let the loaf cool in the pan for about 10-15 minutes before transferring it to a wire rack. This allows it to firm up and reduces the risk of it breaking.
• Add-ins: Consider incorporating poppy seeds, blueberries, or even a swirl of lemon curd into the batter for an added flavor punch.

🗒 Variations

Here are some other lemon-flavored spring/summer desserts that you could try!

• Sourdough Discard Lemon Muffins
• Sourdough Discard Orange + Olive Oil Cake
• Blueberry Lemon Muffins

🗒 Substitutions

• Sugar – Maple syrup
• Whole milk ricotta- Part skim ricotta
• Olive Oil – any neutral oil
• Ricotta – Use an equal amount of cream cheese mixed with a little milk to reach a similar consistency.

🍋Perfect Pairings for Lemon Ricotta Loaf:

• Morning Coffee: Enjoy a slice of this moist lemon ricotta loaf with your morning coffee for a refreshing and satisfying start to your day.
• Cold Glass of Milk: This loaf pairs wonderfully with a cold glass of milk for a sweet, comforting treat that’s perfect any time of the day.
• After-Dinner Dessert: Make your evening complete by serving this lemon ricotta loaf as a light and zesty after-dinner dessert that will delight your taste buds.

How to Store Lemon Ricotta Loaf:

To keep your lemon ricotta loaf fresh and moist, follow these simple storage tips:

1. Room Temperature:
   • Store the loaf in an airtight container or wrap it tightly in plastic wrap or aluminum foil.
   • Keep it in a cool, dry place for up to 3 days.
2. Refrigeration:
   • If you prefer to keep it for a longer time, store the loaf in the fridge. Wrap it tightly in plastic wrap or place it in an airtight container.
   • It will stay fresh for up to 1 week in the refrigerator.
3. Freezing:
   • For longer storage, freeze the loaf. Slice it first, then wrap each slice individually in plastic wrap or aluminum foil.
   • Place the slices in a freezer-safe bag or airtight container and freeze for up to 3 months.
   • To thaw, leave it at room temperature for a few hours, or pop it in the microwave for a quick warm-up.

🤔 Common Questions

4.84 from 6 votes

Sourdough Discard Lemon + Ricotta Loaf

Print recipe

This is the loaf of the summer. Incredibly moist in texture, and bright in flavor, this loaf is sure to be a hit with the whole crowd – even if you're not a fan of lemon desserts. The ricotta is an unlikely but welcomed combination. It's a delicious loaf that you'll have to make yourself to see just how wonderful it is!

Prep Time:15 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 14 minutes mins

Equipment

• mixing bowl
• dough whisk
• Measuring cups
• loaf pan
• cooling rack

Ingredients

• 1 ¾ cup all purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 tbs lemon zest zest of 3 lemons
• 1 cup granulated sugar
• 2 eggs
• 1 cup ricotta cheese
• ¼ cup olive oil
• ½ cup sourdough discard
• ¼ cup fresh lemon juice juice of 2-3 lemons

Lemon Glaze

• 1 ½ cups powdered sugar
• 2 tbs lemon juice

Instructions

• In a small mixing bowl, whisk together your dry ingredients ( all-purpose flour, baking soda, baking powder, salt and lemon zest). Set aside.
• In a medium sized mixing bowl, mix together your sugar, eggs, olive oil and ricotta cheese until everything is combined. Add in lemon juice and sourdough discard, whisk until there are no more streaks.
• Slowly add the dry ingredients into the wet ingredients and whisk until a smooth batter forms.
• Preheat your oven to 350 degrees.
• Transfer the batter into a 9.5 x 5 loaf pan and bake for 1 hour.
• While your bread is baking, make your lemon glaze by whisking together powdered sugar and lemon juice. If you want your glaze to be on the thinner side, add a splash of milk until you've reached your desired consistency.
• When your loaf is done baking, let cool in the pan for 10 minutes before transferring to a wire cooling rack.
• Pour the glaze directly on top of your loaf, and enjoy!

Notes

Room Temperature Ingredients: If you have the time, you can make sure that your eggs and ricotta are at room temperature, as this helps create a smoother batter and better rise.

Don’t Overmix: Mix just until the ingredients are combined to maintain a tender crumb.

Parchment Paper: Line the loaf pan with parchment paper to prevent sticking and to make it easier to remove the loaf.

Cool Properly: Let the loaf cool in the pan for about 10-15 minutes before transferring it to a wire rack. This allows it to firm up and reduces the risk of it breaking.

Add-ins: Consider incorporating poppy seeds, blueberries, or even a swirl of lemon curd into the batter for an added flavor punch.

Nutrition

Calories: 343kcal | Carbohydrates: 58g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 45mg | Sodium: 407mg | Potassium: 67mg | Fiber: 1g | Sugar: 38g | Vitamin A: 159IU | Vitamin C: 2mg | Calcium: 108mg | Iron: 1mg

Course: Appetizer, Dessert

Cuisine: American

Keyword: Bread, discard, Lemon, Sourdough, Sourdough Discard, spring, summer cake

Servings: 10

Calories: 343kcal