Strawberry Poppyseed Ricotta Loaf
This Strawberry Poppyseed Ricotta Loaf is the perfect snacking cake. It's a vanilla scented loaf with bits of lemon zest and poppyseed all throughout. Perfectly moist and delicious crumb.
Servings 8
Ingredients
- 3 large eggs
- 1 cup sugar
- 1 tbsp lemon zest
- ¼ cup butter melted
- 5 tbsp neutral oil
- 2 tsp vanilla
- 1 cup ricotta cheese
- 1 ¾ cup flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp salt
- ¼ cup poppyseeds
- ½-⅔ cup strawberry preserves or jam
Instructions
- In a large bowl, add in your eggs and sugar. Beat for 1-2 minutes using a whisk, until well incorporated. Next, mix in the oil, melted butter, vanilla extract & lemon zest.
- Add in the ricotta cheese and continue whisking until well blended. Add in the flour, baking powder, soda & salt and stir just until there are no dry pockets of flour left. Remove the bowl and fold in the poppyseeds.
- Pour half the batter into a parchment lined loaf pan and add the preserves on top. Using a butter knife, swirl it around to ensure it's evenly distrubuted. Top with the remaining batter. Bake for 60-70 minutes until the center is set. Allow to cool before slicing. Enjoy.