Lemon Ricotta Bundt Cake

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

  1. Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
  2. Add Ricotta: Beat in the ricotta cheese until well combined.
  3. Combine Wet Ingredients: Beat in the eggs one at a time, followed by the lemon zest and juice.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and baking soda.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Bake: Pour the batter into a greased and floured Bundt pan. Bake until a toothpick inserted into the center comes out clean.
  7. 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

  1. Generously grease and flour the Bundt pan.
  2. Let the cake cool in the pan for 15 minutes after baking.
  3. 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

  1. Preheat the oven to 350°F (180°C). Grease and flour a 10-cup bundt cake pan and set aside.
  2. 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.
  3. 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.
  4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  5. Add the dry ingredients in 2 increments to the batter, mixing until just combined (do not overmix).
  6. 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.
  7. 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).

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