This lemon ricotta Bundt cake is a moist and flavorful treat, perfect for any occasion. The bright lemon zest and juice, combined with the creamy ricotta cheese, create a cake that’s both rich and refreshing. It’s easy to make with simple ingredients, making it a go-to recipe for lemon lovers.
Why You’ll Love This Cake
- Easy and Quick: Perfect for last-minute baking.
- Simple Ingredients: Uses common pantry staples.
- Incredibly Moist: The ricotta cheese keeps the cake exceptionally moist.
- Intense Lemon Flavor: The combination of lemon zest and juice provides a vibrant citrus taste.
Ingredients
- Lemon (juice and zest)
- Ricotta cheese
- Eggs
- Granulated sugar
- All-purpose flour (or gluten-free blend)
- Baking powder
- Baking soda
- Butter
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add Ricotta: Beat in the ricotta cheese until well combined.
- Combine Wet Ingredients: Beat in the eggs one at a time, followed by the lemon zest and juice.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Bake: Pour the batter into a greased and floured Bundt pan. Bake until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 15 minutes before inverting it onto a cooling rack to cool completely.
Tips for Success
- Use Fresh Ingredients: Fresh lemon juice and zest are essential for the best flavor. Avoid using lemon extract or concentrate.
- Proper Mixing: Creaming the butter and sugar until light and fluffy is crucial for a good texture. Don’t overmix the batter once the flour is added.
- Baking Time: Bake the cake until a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven.
- Bundt Pan Preparation: Grease and flour the Bundt pan generously to prevent sticking.
- Cooling: Allow the cake to cool in the pan for 15 minutes before inverting it to prevent it from breaking.
Getting the Cake Out of the Bundt Pan
- Generously grease and flour the Bundt pan.
- Let the cake cool in the pan for 15 minutes after baking.
- Invert the pan onto a cooling rack. If the cake doesn’t release easily, gently tap the pan.
Choosing a Bundt Pan
A Bundt pan is ideal for this cake because it promotes even baking and creates a beautiful shape. A large loaf pan can be used as a substitute, but ensure it’s large enough to prevent the batter from exceeding the 2/3 fill line. A pan that’s too small may result in a dense and unevenly baked cake.
Perfect Lemon Ricotta Bundt Cake
Servings: 10
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Ingredients
- 1 ½ sticks (170g) unsalted butter, softened at room temperature
- 1 cup (200g) sugar
- 15 ounces (425g) whole milk ricotta
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 large lemon (zest + juice)
- 1 ½ cups (180g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C). Grease and flour a 10-cup bundt cake pan and set aside.
- In a large bowl, cream together the softened butter and sugar using an electric mixer until well combined. Add the ricotta and mix until light and fluffy, about 5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract, fresh lemon juice, and zest, and mix until fully combined.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients in 2 increments to the batter, mixing until just combined (do not overmix).
- Pour into the prepared bundt cake pan, and bake for about 45-50 minutes, or until the cake is set and a toothpick inserted comes out clean.
- Let cool in the pan about 15 minutes, then transfer to a wire rack and let cool completely. Drizzle with homemade lemon icing (optional) and/or serve with fresh blueberries and mint leaves.
Notes:
- 1 large lemon should yield about 3 tablespoons of lemon juice (or 40 ml).