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.

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 with the lemon zest.
• In a medium sized mixing bowl, mix together your sugar, eggs and ricotta until 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.

🗒 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 – Sugar substitute
• Whole milk ricotta- Part skim ricotta

🍋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

5 from 3 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
• 3 eggs
• 1 cup granulated sugar
• 1 tbs lemon zest zest of 3 lemons
• 1 cup ricotta cheese
• ¾ 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 with the lemon zest.
• In a medium sized mixing bowl, mix together your sugar, eggs and ricotta until 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!

Nutrition

Calories: 363kcal | Carbohydrates: 70g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 516mg | Potassium: 91mg | Fiber: 1g | Sugar: 47g | Vitamin A: 228IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 2mg

Course: Appetizer, Dessert

Cuisine: American

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

Servings: 8

Calories: 363kcal