Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 tbsp (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- Zest of 2 lemons (about 2 tsp), plus 2 tbsp fresh lemon juice
- 3 large eggs, room temperature
- 1 cup (240 g) whole-milk ricotta
- 1 tsp vanilla extract
- 1 1/2 cups (190 g) all-purpose flour, plus 1 tbsp for berries
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine sea salt
- 1/4 cup (60 ml) whole milk, room temperature
- 1 cup fresh mulberries (stems removed) or 3/4 cup dried mulberries
- Optional glaze: 3/4 cup (90 g) powdered sugar, 1–2 tbsp lemon juice, 1 tsp lemon zest
Do This
- 1) Heat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
- 2) Prep mulberries: stem fresh berries; or soak dried in hot water 5 minutes, drain and pat dry. Toss with 1 tbsp flour.
- 3) Whisk dry mix: flour, baking powder, baking soda, salt.
- 4) Cream butter and sugar 2–3 minutes. Beat in ricotta, then eggs one at a time, vanilla, lemon zest and juice.
- 5) Mix in dry ingredients alternately with milk until just combined. Fold in floured mulberries.
- 6) Bake 55–65 minutes until golden and a tester comes out clean (or 200–205°F in the center). Tent with foil if browning early.
- 7) Cool 10 minutes in pan, then on a rack 35–45 minutes. Glaze with lemon icing if using; slice and serve.
Why You’ll Love This Recipe
- Creamy, tender crumb from ricotta with a bright pop of lemon in every bite.
- Mulberries add bursts of jammy sweetness; works with fresh or dried fruit.
- Simple, one-loaf batter with bakery-worthy results and a pretty lemon glaze.
- Perfect for brunch, snacking, or gifting—stays moist for days.
Grocery List
- Produce: 2 lemons, 1 cup fresh mulberries (or dried mulberries)
- Dairy: Unsalted butter, whole-milk ricotta, eggs, whole milk
- Pantry: All-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, vanilla extract, fine sea salt
Full Ingredients
Mulberry–Lemon Ricotta Loaf
- 8 tbsp (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 tsp finely grated lemon zest (from about 2 lemons)
- 2 tbsp fresh lemon juice
- 3 large eggs, room temperature
- 1 cup (240 g) whole-milk ricotta (drain off any excess whey)
- 1 tsp vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine sea salt
- 1/4 cup (60 ml) whole milk, room temperature
- 1 cup fresh mulberries, stems removed and patted dry, or 3/4 cup dried mulberries (rehydrate as noted below)
- 1 tbsp all-purpose flour (for tossing mulberries)
Optional Lemon Glaze
- 3/4 cup (90 g) powdered sugar, sifted
- 1–2 tbsp fresh lemon juice (to desired consistency)
- 1 tsp finely grated lemon zest
Step-by-Step Instructions
Step 1: Prep the pan and oven
Heat the oven to 350°F (175°C) with a rack in the center. Lightly grease a 9×5-inch (23×13 cm) loaf pan and line it with a parchment sling so you can lift the bread out easily. Grease the parchment as well.
Step 2: Prepare the mulberries
For fresh mulberries, pinch or snip off stems, then gently rinse and pat very dry. For dried mulberries, place them in a heatproof bowl, cover with hot water, soak 5 minutes to plump, then drain and pat dry. Toss the prepared mulberries with 1 tbsp flour to lightly coat; this helps keep them suspended in the batter.
Step 3: Combine the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
Step 4: Cream butter, sugar, and ricotta
In a large mixing bowl (hand mixer or stand mixer with paddle), beat the softened butter and granulated sugar on medium-high speed for 2–3 minutes until light and fluffy. Scrape the bowl. Add the ricotta and beat 1 minute more until creamy and slightly aerated.
Step 5: Add eggs and lemon
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla, lemon zest, and lemon juice; mix just until combined. The mixture may look slightly curdled from the lemon—this is normal and will smooth out once the dry ingredients are added.
Step 6: Finish the batter and fold in mulberries
With the mixer on low, add the dry ingredients in two additions, alternating with the milk, beginning and ending with the dry. Mix just until no dry streaks remain; do not overmix. Fold in the floured mulberries gently with a spatula. Scrape the batter into the prepared pan and smooth the top. Tap the pan once on the counter to release any large air bubbles.
Step 7: Bake, cool, and glaze
Bake 55–65 minutes until deep golden and a toothpick inserted in the center comes out clean or with a few moist crumbs (an instant-read thermometer should register 200–205°F/93–96°C). If the loaf is browning too quickly, tent loosely with foil at the 45-minute mark. Cool in the pan for 10 minutes, then lift out to a wire rack and cool 35–45 minutes before glazing or slicing.
For the glaze, whisk powdered sugar, lemon zest, and 1 tbsp lemon juice. Add more juice drop by drop until thick but pourable. Drizzle over the mostly cooled loaf and let set 10–15 minutes before slicing.
Pro Tips
- Room-temperature ingredients whip more easily and create a finer crumb.
- Draining watery ricotta prevents a gummy center. If needed, spoon ricotta into a fine sieve for 10–15 minutes.
- Toss mulberries with flour to help them stay suspended and avoid sinking.
- For extra lemon aroma, rub the lemon zest into the sugar with your fingertips before creaming.
- Check doneness early; ovens vary. A thermometer reading of 200–205°F in the center is a reliable indicator.
Variations
- Almond Twist: Replace vanilla with 3/4 tsp almond extract and sprinkle sliced almonds over the batter before baking.
- Orange–Mulberry: Swap lemon zest and juice for orange zest and juice; add a pinch of cardamom.
- Muffins: Divide batter among a 12-cup muffin tin; bake at 350°F (175°C) for 18–22 minutes.
Storage & Make-Ahead
Store the cooled loaf tightly wrapped at room temperature for up to 2 days, or refrigerated up to 1 week. Freeze whole or sliced (well-wrapped) for up to 3 months; thaw wrapped at room temperature. To make ahead, bake the loaf, cool completely, and freeze without glaze; add glaze after thawing.
Nutrition (per serving)
Approximate for 1 of 10 slices with glaze: 340 calories; 14 g fat; 48 g carbohydrates; 7 g protein; 1 g fiber; 270 mg sodium.
