Perfect lemon ricotta Bundt cake, deliciously flavored with lemon and made with an extremely moist texture. Quick and easy to prepare, this foolproof recipe is a keeper.
We all need perfect quick and easy cake recipes for lazy days. You know, the kind of recipe you bake at the last minute, grabbing the few ingredients you have at hand. The cake I’m sharing with you today is one of them: basic, plain ingredients and no advanced baking skills whatsoever. I have been baking it many, many times, and I’m pretty confident that you will love the recipe too.
This cake actually reminds me of my Orange Pound Cake, which is one of your all-time favorite on the blog (if you haven’t tried it yet, you should definitely add it on your to-bake list!). I like everything with citrus, that always bring a lovely fresh touch to my bakings. The key to take advantage of them is to use both the juice and the zest – please forget any concentrate and just go for natural fruit flavors, it is much better and doesn’t require much more effort, I promise.
A few sweet lemon recipes you should also try:
- Ultra Moist Lemon Ricotta Pancakes
- Lemon Magic Cake
- The Fabuloos Speculoos Lemon Tart
- Lemon Meringue Pie
- Fiadone-Style Cheesecake
Paired with a soft dairy product, neutral in taste (yogurt, ricotta…), lemon always make your desserts lighter in texture and very refreshing. You can then enjoy as is, or serve with fresh berries of your choice and in particular strawberries, blueberries and blackberries that goes hand in hand with lemon. Add a fresh touch of mint and you have it all!
Coming back to this Bundt cake recipe, you will be amazed by the fantastic result you get with so little effort and basic ingredients only. Here’s what you need to have in your fridge/pantry to bake it:
- Lemon (juice + zest)
- Ricotta cheese
- Flour (+ baking powder & soda)
You will notice here that I baked it in a bundt cake pan, which in my opinion also plays an important role in the success of this cake, in particular when it comes to the texture. The bundt cake pan enables the batter to be spread evenly in the pan when baking, which results in a firm (but not too dense) and extremely soft texure inside.
I tried a few attempts to the recipe in a loaf pan but did not find it so great: the form is deep and the batter can be a little bit too dense and slightly undercooked at the bottom. It might have been that my loaf pan was too small as well, as the overall texture was as soft as when I bake it in a bundt cake pan. You can also prepare the recipe in a simple spring form if easier for you, but if you do have the opportunity to use a bundt cake pan, you will experience the best texture.
As I was telling you earlier, I did try the recipe many times and found it best when using 2 teaspoons of baking powder and 1 teaspoon of baking soda. During my various recipe testings, I tried with less baking powder, skipped the baking soda and used salt only, but always found the best result with both baking powder and baking soda, used in respective proportions 2/3 – 1/3. I also noticed that the right quantity of lemon juice is 3 Tbsp or ideally 40g. This way, you get the perfect moistness combined with the ricotta cheese.
I highly recommend you follow the recipe steps carefully, and in particular the beating parts are very important. Take the time to beat softened butter with sugar until creamy, beat for another 5 minutes once you added the ricotta cheese until you get a light and fluffy texture, then add the other ingredients as indicated in the recipe. By following these steps carefully, you ensure yourself to get the exact texture – firm and extremely moist at the same time – which will at the same time enhance the lemon flavor.
The baking time is also important as you do not want to have your cake under-baked. Depending on the oven you use, the baking time can vary a little, and based upon my own experience I found it best when baked for minimum 50 minutes. In any case, be sure a toothpick inserted in its center comes out clean. I then remove the cake from the oven but let it cool slightly in the form for about 15 minutes, after which you can carefully flip it over a wire rack and let cool completely.
Enjoy as is, or decorate with a lemon icing, adding shredded coconut if you wish. I like it plain, with a side of Greek yogurt and fresh berries (either blueberries or strawberries) and mint leaves. Enjoy!
- 1 ½ sticks (170g) unsalted butter, softened at room temperature
- 15 oz (425g) whole milk ricotta
- 1 cup (200g) sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 large lemon (zest + juice)*
- 1 ½ cup (180g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 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 increment. Add the vanilla extract, fresh lemon juice and zest, and mix until fully combined.
- In a separate bow, sift together the flour, baking powder, 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 onto a wire rack and let cool completely. Decorate with fresh blueberries and/or fresh mint leaves.