Delicious Strawberry Ricotta Bundt Cake: A Simple and Delicious Dessert for Every Occasion

Delicious Strawberry Ricotta Bundt Cake: A Simple and Delicious Dessert for Every Occasion

Immerse yourself in the delicious flavors of our Strawberry Ricotta Bundt Cake, a dessert that embodies simplicity and indulgence. This cake is incredibly moist, 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, perfectly complementing the sweet berries. Easy and quick to prepare, this cake demonstrates the pleasure of cooking with seasonal fruits.


Why you'll love it: You'll love this cake for its moist texture and the delicious 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 the perfect balance of sweet and tangy. This recipe is not only easy to follow but also indulgent, suitable for bakers of all levels. Plus, its elegant appearance makes it a fantastic choice for casual and special occasions.

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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 delicious dessert after a family dinner. It's also a great choice for tea parties, birthdays and even as a treat to brighten up an ordinary day. Its beautiful presentation makes it as much a centerpiece as a dessert.

Decorating Tips: Sprinkle the cake with powdered sugar for a classic, refined look. For a more festive or vibrant presentation, garnish with fresh strawberry slices and a sprinkle of lemon zest before serving. If you're feeling extra creative, a light drizzle of strawberry frosting can enhance both the flavor and visual appeal of the cake.

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  • 3 eggs
  • 250 grams of ricotta
  • 240 grams of flour
  • 190 grams of sugar
  • 1 sachet of baking powder
  • The zest of a lemon
  • 250 grams of strawberries, cleaned and cut in half
  • Powdered sugar for sprinkling


  1. Prepare: Preheat your oven to 180°C (356°F). Butter and flour a cake mold.
  2. Mix the ingredients : In a large bowl, whisk the eggs and sugar until light and fluffy. Add the ricotta and lemon zest. Gradually add the flour and baking powder, mixing until well combined. Gently incorporate the strawberries.
  3. Cook: Pour the batter into the prepared pan, smoothing the top. Bake in the preheated oven for about 40 minutes or until a toothpick inserted in the center comes out clean.
  4. Cool and serve: Let the cake cool in the pan for a few minutes, then turn it out onto a wire rack to cool completely. Once cooled, sprinkle with powdered sugar.


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