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Lemon Butter Salmon Piccata Recipe

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3.9 from 11 reviews

This Lemon Blueberry Olive Oil Loaf with Ricotta is a super moist and rich cake baked in a loaf pan, bursting with fresh lemon and blueberry flavors. The combination of olive oil and ricotta cheese adds a creamy richness, making this sweet bread perfect for brunch or satisfying a sweet craving. The loaf is finished with a zesty lemon icing that enhances the citrus brightness and makes every bite irresistible.

  • Total Time: 1 hour 30 minutes
  • Yield: 10 slices (1 8-inch loaf)

Ingredients

Dry Ingredients

  • 1 ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 cup granulated sugar
  • 1 Tablespoon lemon zest

Wet Ingredients

  • 3 large eggs, room temperature
  • ½ cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • ½ cup ricotta cheese
  • 2 Tablespoons lemon juice

Fruit

  • ⅔ cup blueberries (fresh or frozen)

Lemon Icing

  • 1 cup powdered sugar
  • Zest of 1 lemon
  • 2-3 Tablespoons milk

Instructions

  1. Prepare the Pan: Preheat the oven to 350°F (175°C). Spray a standard size loaf pan (8.5 x 4.5 x 2.5 inches) with nonstick spray. Line the bottom and long sides with parchment paper to make it easier to lift the loaf after baking. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt. Stir together and set aside.
  3. Cream Sugar and Lemon Zest: In the bowl of a stand mixer with the whisk attachment, add sugar and lemon zest. Mix on medium-low speed until the zest is evenly incorporated, about 2 minutes.
  4. Add Eggs: Add eggs one at a time, mixing well after each addition. Continue to mix for about 2 minutes until the batter is smooth and slightly thickened.
  5. Add Olive Oil and Vanilla: Switch to the paddle attachment. With the mixer on low speed, drizzle in the olive oil slowly, then add vanilla extract. Mix for 2 more minutes until fully combined.
  6. Incorporate Dry Ingredients and Ricotta: Add half of the flour mixture and mix on low speed until just combined. Add half the ricotta and mix again until smooth. Repeat with the remaining flour and ricotta, mixing until batter is fully smooth.
  7. Add Lemon Juice and Blueberries: Stir in the lemon juice and mix for about 1 minute. Carefully fold in the blueberries by hand to avoid crushing them.
  8. Bake the Loaf: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  9. Cool Loaf: Let the loaf cool in the pan for 10 minutes. Then lift it out using the parchment paper and transfer to a wire rack. Remove the parchment carefully.
  10. Make Lemon Icing: While the loaf cools, whisk together powdered sugar, lemon zest, and 2-3 tablespoons of milk in a small bowl. Adjust milk to achieve a thick but spreadable consistency.
  11. Glaze the Loaf: Using a pastry brush, spread the lemon icing over the top and sides of the warm loaf. Allow the icing to set as the loaf cools completely before slicing.
  12. Serve and Store: Slice and enjoy. Store wrapped in plastic wrap on the countertop for up to 3 days or refrigerated for up to 5 days. The loaf may also be frozen for up to 3 months.

Notes

  • Store the loaf wrapped in plastic wrap on the countertop for up to 3 days or in the refrigerator for up to 5 days.
  • You can freeze the wrapped loaf in a freezer-safe ziplock bag for up to 3 months.
  • Frozen blueberries can be used in place of fresh; add them to the batter while still frozen and bake immediately to prevent color bleeding.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/lemon-butter-salmon-piccata-recipe/