Lemon Ricotta Easter Bread is a bright and fluffy treat that’s perfect for springtime celebrations. The bread is soft and moist, thanks to the ricotta cheese, and has a lovely fresh lemon flavor that makes each bite feel light and cheerful. Sometimes it’s glazed with a sweet lemon icing which adds a nice touch of sweetness and shine.
I always enjoy making this bread during the holidays because it fills the kitchen with the smell of fresh lemon and baking bread—a combination that instantly feels cozy and festive. I like to use fresh lemons for the best zing, and I find that the ricotta really helps keep the bread extra tender as it cools.
This bread is great sliced for breakfast with a bit of butter, or served alongside a cup of tea in the afternoon. It’s a special treat that feels like a little celebration in every bite, especially when shared with family or friends. I think it’s a wonderful way to welcome the season and a nice change from the usual sweet breads.
Key Ingredients & Substitutions
Ricotta Cheese: This makes the bread tender and moist. If you don’t have ricotta, you can try cream cheese or Greek yogurt, but the texture will change slightly.
Lemon Zest: It adds a fresh, citrusy flavor. If fresh lemons aren’t available, a bit of bottled lemon juice can work, but use less so it doesn’t add too much liquid.
Yeast: Active dry yeast is best here. Make sure your milk is warm, about 110°F, to activate it well. If you only have instant yeast, use a bit less and add it directly to the flour.
Whole Milk & Butter: These give richness and a soft crumb. You can substitute with 2% milk and melted margarine if needed, but the bread will be less rich.
How Do I Know When The Dough Is Ready After Kneading?
After kneading, your dough should be smooth and elastic but still soft. Here’s how to test:
- Press the dough gently with your finger; it should spring back slowly.
- If sticky, add a little flour, but avoid adding too much to keep bread soft.
- A good knead usually takes about 8-10 minutes by hand.
Remember: well-kneaded dough helps create a light, tender bread with a nice crumb!
Equipment You’ll Need
- Large mixing bowl – I like it because it gives plenty of space to combine and knead the dough easily.
- Measuring cups and spoons – ensure your ingredients are precise for the best results.
- Stand mixer with a dough hook (optional) – makes kneading easier if you prefer less handwork.
- 9×5 inch loaf pan – the perfect size for shaping and baking the bread evenly.
- Pastry brush – useful for brushing on the egg wash for a shiny, golden top.
- Cooling rack – helps the bread cool properly and keeps the crust crisp.
Flavor Variations & Add-Ins
- Stir in dried cranberries or raisins before the first rise for a touch of sweetness and texture.
- Replace sliced almonds with candied ginger or chopped walnuts for added crunch and flavor.
- Add a splash of orange zest instead of lemon for a different citrus twist.
- Swirl in a tablespoon of blueberry preserves before shaping for a fruity surprise inside the bread.
Lemon Ricotta Easter Bread
Ingredients You’ll Need:
For The Dough:
- 3 1/2 cups all-purpose flour, divided
- 1/2 cup granulated sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tsp salt
- 1 cup whole milk, warm (about 110°F/43°C)
- 1 cup ricotta cheese, room temperature
- 3 large eggs, room temperature
- 2 tbsp lemon zest (from about 2 lemons)
- 1 tsp vanilla extract
- 1/4 cup unsalted butter, melted and cooled
For The Topping:
- Sliced almonds
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
Optional Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp lemon juice
How Much Time Will You Need?
This recipe will take about 20 minutes of active prep time and kneading, plus about 1 to 1.5 hours for the first rise. After shaping your loaf, allow another 30 to 45 minutes for the second rise. Baking takes around 35 to 40 minutes, and cooling requires 10 minutes in the pan followed by additional time on a wire rack. Plan for about 3 hours total including rising and cooling time.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, combine 2 cups of the flour, sugar, yeast, and salt. Stir the mixture well so everything is evenly combined.
2. Add the Wet Ingredients:
Pour in the warm milk, ricotta cheese, eggs, lemon zest, and vanilla extract. Stir everything together until well mixed.
3. Add Melted Butter:
Slowly add the melted butter into the bowl, stirring as you pour to combine it with the dough mixture.
4. Add Remaining Flour and Knead:
Gradually add the remaining 1 1/2 cups of flour, about half a cup at a time. Stir until the dough feels soft and slightly sticky but still manageable. Turn the dough onto a lightly floured surface and knead for about 8 to 10 minutes until the dough is smooth and elastic. Add a little extra flour if it’s too sticky, but try not to add too much so the bread stays soft.
5. First Rise:
Place your dough into a greased bowl and cover it with a clean towel or plastic wrap. Let it rise somewhere warm for 1 to 1.5 hours, or until it doubles in size.
6. Shape the Loaf and Second Rise:
Gently punch down the risen dough to release air. Shape it into a loaf and place it in a greased 9×5 inch loaf pan. Cover again and let it rise for 30 to 45 minutes until it’s puffed up over the pan’s edge.
7. Prepare Oven and Egg Wash:
Preheat your oven to 350°F (175°C). Beat together 1 egg and 1 tablespoon of water to make an egg wash.
8. Add Topping and Bake:
Brush the top of the loaf with the egg wash to create a shiny crust. Sprinkle sliced almonds evenly over the top. Bake the bread for 35 to 40 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
9. Cool and Optional Glaze:
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. If you want, mix powdered sugar with lemon juice to make a glaze, and drizzle it over the cooled bread for an extra lemony sweetness.
Enjoy your soft, flavorful Lemon Ricotta Easter Bread fresh with a cup of tea or coffee!
Can I Use Frozen Ricotta Cheese?
Yes, but be sure to thaw it completely and drain any excess liquid before using. This helps keep the dough from becoming too wet.
Can I Make This Bread Without a Stand Mixer?
Absolutely! You can mix and knead by hand. Just be prepared to knead for about 8-10 minutes until the dough is smooth and elastic.
How Should I Store Leftover Bread?
Store leftover bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, slice and freeze it in a sealed bag for up to 3 months.
Can I Substitute Almonds With Other Toppings?
Yes! You can use chopped walnuts, pecans, or even skip nuts and sprinkle with coarse sugar or lemon zest for a different finish.