Lemon Ricotta Bundt Cake
Indulge in a slice of sunshine with this delightful Lemon Ricotta Bundt Cake! Moist and tender, this cake is infused with the bright flavors of zesty lemons and creamy ricotta. Each bite is a burst of tangy-sweet goodness that will leave you craving for more. Topped with a luscious lemon glaze that adds a hint of extra citrusy goodness, this bundt cake is a showstopper dessert that will impress your guests and bring a smile to your face. Grab a fork, dive into this citrusy delight, and let the flavors whisk you away to a lemon-lover’s paradise!
Lemon Ricotta Bundt Cake
- Prep Time
- Cook Time
- Total Time
1 hr 20 min
- 1 ½ sticks butter softened at room temperature
- 1 ¼ cup sugar
- 15oz whole milk ricotta
- 3 large eggs at room temperature
- 1 tbsp vanilla
- 1 lemon zested and juiced
- 1 ½ cup flour
- ½ tsp baking soda
- 2 tsp baking powder
- Pinch of salt
- Preheat oven to 350° F. Grease, flour, or spray your bundt cake pan and set aside.
- Using an electric mixer, cream together the softened butter and sugar until well combined. Scrap down the sides and allow to cream together for another 30 seconds. Add in the ricotta and allow to mix until it turns light and fluffy. Do not be afraid to let this go for 4-5 minutes.
- Add each egg one at a time, allowing each to fully mix in and scrapping down the sides before adding another egg. Add vanilla, lemon zest and juice, and quickly combine again.
- In a separate bowl, whisk the flour, baking soda, baking powder, and salt until combined. Add half of the dry ingredients into the wet. Only mix until everything is just combined. Add the second half and repeat. You never want to overmix your cake batter. This can result in a dry and dense cake.
- Pour batter into your prepared bundt cake pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow to begin to cool in the pan until cool enough to handle. Approximately 20 minutes. Turn cake upside down onto a serving dish and remove from pan. Allow to fully cool before glazing and decorating.
- While the cake is cooling combine the powder sugar and lemon juice using a small whisk. You will have to work the lemon juice in for a minute or two until its fully combined. Take your time. You want the glaze very thick so be patient before adding more liquid. Set aside and prepare your garnishes such as lemon slices, lemon ribbons, edible flowers, mint, and/or blueberries. You could even add a little yellow food coloring to your glaze.
- Once the cake is fully cooled, glaze just the top. Again, this is why we want it thick. We do not want this kind of glaze dripping totally off the cake. Garnish, slice, and serve!