Must-Try One-Bowl Sunshine Limoncello Ricotta Snack Loaf

 

1. Preheat oven to 350°F (175°C) and lightly grease a loaf pan.

2. In a large bowl, whisk together ricotta, sugar, limoncello, eggs, oil, and lemon zest until smooth and creamy.

3. Sift flour, baking powder, and salt directly into the bowl and fold gently until just combined.

4. Pour batter into prepared loaf pan and smooth the top.

5. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.

6. Cool in the pan for 10 minutes before transferring to a wire rack.

7. Slice and serve warm or at room temperature.

Notes

For a non-alcoholic version, replace limoncello with lemon juice and extra zest.

Avoid overmixing to keep the loaf tender.

Best served within 2–3 days for peak freshness.