Lemon Ricotta Bundt Cake: A heavenly delight with a gooey consistency

Lemon Ricotta Bundt Cake: A heavenly delight with a gooey consistency

Savor the charm of Lemon Ricotta Bundt Cake, where the tangy vibrancy of lemon meets the creamy richness of ricotta in a symphony of flavors. This cake has an irresistible aroma and texture that dissolves tenderly with every bite. Made with simple yet exquisite ingredients, this Bundt cake offers a refreshing lemon zest that infuses the velvety ricotta mixture, creating a dessert that is both comforting and invigorating.


Why you'll love it:

Lemon Ricotta Bundt Cake is a true delight for those who enjoy a dessert that perfectly balances moisture and flavor. Ricotta cheese not only enriches the cake with its sweetness, but also keeps it incredibly moist. The addition of fresh lemon juice and zest infuses a bright, citrusy note that cuts through the richness, making each slice refreshingly light. This cake is a great choice for anyone looking for a satisfying but not too sweet dessert.

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Perfect occasion:

This Lemon Ricotta Bundt Cake is great for a variety of occasions. It's perfect for spring and summer get-togethers when you're craving something light but flavorful. Serve it at brunches, afternoon teas or as a sophisticated dessert at dinner parties. Its elegant appearance and delicious flavor profile make it a great choice for celebrations like Mother's Day, Easter, or for a quiet afternoon to enjoy with family.

Decorating Tips:

Enhance the presentation of your Lemon Ricotta Bundt Cake by sprinkling it with powdered sugar, which not only adds a touch of sweetness but also highlights the beautiful texture of the cake. For a more vibrant look, decorate with thin strips of lemon zest or a few edible flowers like violets or marigolds to introduce a pop of color. A light drizzle of lemon icing can also be a delicious addition, adding a glossy finish that makes the cake even more irresistible.

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  • 3 eggs
  • 10 tablespoons of sugar
  • 280 g all-purpose flour
  • 1 tablespoon cornstarch
  • 400 g ricotta cheese
  • 120 g of vegetable oil
  • 1 sachet of baking powder
  • Grated zest of 1 large lemon
  • Juice of 1 large lemon
  • A pinch of salt

Start by mixing the ricotta with the lemon zest, lemon juice and six tablespoons of sugar until well combined. In another bowl, whisk the eggs with the remaining four tablespoons of sugar and a pinch of salt until frothy and light in color. Gradually pour the oil into the egg mixture while continuing to whisk, then slowly add the ricotta mixture, a spoonful at a time.

In another bowl, combine all-purpose flour, cornstarch and baking powder. Gradually incorporate these dry ingredients into the wet mixture, making sure everything is mixed well to make a smooth, lump-free batter.

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Pour the batter into a greased cake pan and bake in a preheated oven at 175 degrees Celsius (350 degrees Fahrenheit) for about 50 minutes, or until a toothpick inserted in the center comes out clean.

Enjoy this Lemon Ricotta Bundt Cake, where each slice offers a burst of lemony freshness wrapped in a soft and creamy texture!

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