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Lemon Ricotta Bundt Cake

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Serves: 16

Prep Time: 15 minutes

Cook Time: 55 minutes

Ingredients for the Cake

3/4 cup (1 1/2 sticks) unsalted butter

1 1/2 cups granulated sugar

15 ounces whole-milk ricotta cheese

3 eggs

1 teaspoon vanilla extract

1 large lemon, juiced (about 4 tablespoons) and zested (about 2 teaspoons)

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Ingredients for the Glaze

2 cups powdered sugar

3 tablespoons lemon juice

Water, as needed

Preparation

01Preheat oven to 350 F. Grease a Bundt pan with butter (or generously coat with cooking spray) and sprinkle with flour.
02In a large mixing bowl, using a hand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the ricotta and continue to mix until light and fluffy, about 4 to 5 minutes. Beat in the eggs one at a time. Mix in the vanilla extract, lemon juice, and lemon zest.
03In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
04Pour the batter into the Bundt pan and tap a few times on the counter to evenly distribute and remove air bubbles. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
05Let the cake cool in the pan for at least 20 minutes before turning it out of the pan, and allow to cool completely on a wire rack.
06Make the glaze by whisking together the powdered sugar and lemon juice until sugar is fully incorporated and mixture is smooth. Add water to thin, if needed. Drizzle over the cooled cake.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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