Savor the enticing aroma and sublime texture of this Lemon and Ricotta Bundt Cake, an Italian-inspired dessert that perfectly balances the tartness of lemon with the creamy richness of ricotta. This cake’s irresistible fragrance and melt-in-your-mouth consistency make it a favorite for all occasions, combining traditional flavors in a delightfully simple yet elegant way.
Why You’ll Love This Cake: The Lemon and Ricotta Bundt Cake is celebrated for its moist, tender crumb and vibrant lemon flavor, enhanced by the subtle richness of ricotta cheese. This cake is not overly sweet, allowing the natural flavors to shine through, which makes each slice refreshingly delightful. The addition of lemon zest and juice infuses the cake with a burst of citrus that complements the smooth texture of the ricotta.
Perfect Occasion: This cake is ideal for a variety of events, from casual brunches to more formal tea parties or family gatherings. It serves beautifully as an after-dinner dessert, a sweet treat with afternoon coffee, or as a special weekend baking project. Its appealing look and delicious taste also make it a great choice for birthdays and celebrations.
Ingredients:
- 3 eggs
- 10 tablespoons of sugar
- 280g all-purpose flour
- 1 tablespoon of cornstarch
- 400g ricotta cheese
- 120g vegetable oil
- 1 packet of baking powder
- Zest of 1 large lemon
- Juice of 1 large lemon
- A pinch of salt
Preparation Steps:
- Prepare the Lemon-Ricotta Mixture:
- In a mixing bowl, combine the ricotta cheese with lemon zest, lemon juice, and 6 tablespoons of sugar until well integrated.
- Beat the Eggs:
- In a separate large bowl, vigorously whisk the eggs with the remaining 4 tablespoons of sugar and a pinch of salt until the mixture is light and frothy.
- Mix the Wet Ingredients:
- Gradually add the vegetable oil to the egg mixture, continuing to beat until everything is thoroughly combined.
- Incorporate the Ricotta:
- Slowly mix in the ricotta mixture into the egg mixture, ensuring each addition is fully blended before adding more.
- Combine Dry Ingredients:
- Sift together the all-purpose flour, cornstarch, and baking powder. Gradually fold this dry mixture into the wet ingredients, stirring until the batter is smooth and free of lumps.
- Bake the Cake:
- Pour the batter into a greased Bundt pan. Bake in a preheated oven at 175°C (347°F) for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cake to cool in the pan for a few minutes before inverting onto a wire rack to cool completely. If desired, dust with powdered sugar before serving for a touch of added sweetness and visual appeal.
Enjoy this Lemon and Ricotta Bundt Cake, a delightful blend of sweet and tart flavors that offers a sophisticated twist on a classic Italian dessert.
