Experience the delight of this Lemon Ricotta Bundt Cake, a moist and tender dessert infused with the fresh zest and juice of a lemon, and enriched with creamy ricotta cheese. This cake offers a fantastic burst of citrus flavor complemented by a sweet, zesty lemon glaze. Perfect for lemon lovers, this cake brings a touch of elegance to any table with its beautiful Bundt shape and vibrant flavor.
Why You’ll Love This
This cake is a real treat with its combination of light, fluffy texture and rich, creamy ricotta. The lemon zest and juice provide a refreshing sharpness that cuts through the sweetness, making each bite as tantalizing as the last. The smooth lemon glaze not only adds an extra layer of sweetness but also makes this cake visually appealing. It’s a perfect balance of flavor and texture that will appeal to anyone who appreciates the finesse of a well-baked Bundt cake.
Perfect Occasion
This Lemon Ricotta Bundt Cake is ideal for a variety of occasions, from brunches and afternoon teas to dinner parties and celebrations. Its elegant appearance and refreshing taste make it a wonderful dessert for spring and summer gatherings, but it’s also hearty enough for winter holiday feasts.
Decoration Tips
For a beautifully decorated cake, consider topping it with candied lemon peel or thin lemon slices before the glaze sets. This not only adds to the visual appeal but also enhances the lemony bite. A dusting of powdered sugar can also be a lovely addition for a more subtle decoration.
Ingredients:
- ¾ cup butter, softened
- 1 ½ cups sugar
- 15 ounces whole milk ricotta, drained
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest and juice of 1 large lemon
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Lemon Glaze:
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice (adjust for desired consistency)
- Candied lemon peel or sliced lemon, for decorating (optional)
Instructions:
- Prepare the Oven and Pan: Preheat the oven to 350°F (177°C). Generously butter and flour a 12-cup Bundt cake pan, or use nonstick cooking spray.
- Mix the Cake Batter: In a large mixing bowl or stand mixer, cream the butter and sugar until well combined. Add the drained ricotta and beat until light and fluffy, about 5 minutes. Mix in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla, lemon zest, and lemon juice.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in two batches, mixing until just combined.
- Bake: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 40-50 minutes, or until the cake tests done when a toothpick inserted comes out clean. Allow to cool in the pan for at least 15 minutes before inverting onto a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency with more lemon juice or water if necessary.
- Decorate and Serve: Drizzle the glaze over the cooled cake. If desired, garnish with candied lemon peel or fresh lemon slices for added flair.
Enjoy this delectable Lemon Ricotta Bundt Cake, a delightful dessert that’s sure to brighten any meal and impress your guests with its exquisite flavor and presentation!
