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Perfect Lemon Ricotta Bundt Cake

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Perfect Lemon Ricotta Bundt Cake
  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 mins
  • Yield: 10 servings 1x
  • Category: Cakes and Pies

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.

Ingredients

Scale
  • 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 cup (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 increment. Add the vanilla extract, fresh lemon juice and zest, and mix until fully combined.
  4. In a separate bow, sift together the flour, baking powder, 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 onto a wire rack and let cool completely. Drizzle with a homemade lemon icing (optional), and/or serve with fresh blueberries and mint leaves.

Notes

* 1 large lemon should be about 3 Tablespoons lemon juice (or 40 ml).

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