Immerse yourself in the delightful flavors of our Strawberry Ricotta Bundt Cake, a dessert that epitomizes simplicity and deliciousness. This cake is incredibly soft, infused with the freshness of strawberries and the richness of ricotta, making it irresistibly moist and flavorful. The zest of a lemon adds a bright note, complementing the sweet berries perfectly. Easy and quick to prepare, this cake is a testament to the joy of baking with seasonal fruits.
Why You’ll Love This: You’ll adore this cake for its fluffy texture and the delightful combination of strawberries and ricotta, which provide a lovely moistness and depth of flavor. The addition of lemon zest enhances the fresh, fruity taste, making each bite a perfect balance of sweet and tangy. This recipe is not only easy to follow but also forgiving, suitable for bakers of all levels. Plus, its elegant appearance makes it a fantastic choice for both casual and special occasions.
Perfect Occasion: This Strawberry Ricotta Bundt Cake is perfect for a variety of events. Serve it at spring and summer gatherings when strawberries are in peak season, at brunches, or as a lovely dessert after a family dinner. It’s also an excellent choice for tea parties, birthdays, and even as a treat to brighten up a regular day. Its beautiful presentation ensures it’s as much a centerpiece as it is a dessert.
Decoration Tips: Dust the cake with powdered sugar for a classic, refined look. For a more festive or vibrant presentation, top with fresh strawberry slices and a sprinkle of lemon zest before serving. If you’re feeling extra creative, a light drizzle of strawberry glaze can enhance both the flavor and the visual appeal of the cake.
Ingredients:
- 3 eggs
- 250 grams of ricotta
- 240 grams of flour
- 190 grams of sugar
- 1 packet of baking powder
- Zest of one lemon
- 250 grams of strawberries, cleaned and halved
- Powdered sugar for dusting
Instructions:
- Prepare: Preheat your oven to 180°C (356°F). Grease and flour a bundt cake pan.
- Mix Ingredients: In a large bowl, whisk the eggs and sugar until light and fluffy. Stir in the ricotta and lemon zest. Gradually add the flour and baking powder, mixing until just combined. Gently fold in the strawberries.
- Bake: Pour the batter into the prepared pan, smoothing the top. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for a few minutes, then turn out onto a wire rack to cool completely. Once cooled, dust with powdered sugar.
Enjoy!
