Luscious Lemon Ricotta Bundt Cake with Zesty Lemon Glaze

Luscious Lemon Ricotta Bundt Cake with Zesty Lemon Glaze

Discover the deliciousness 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 delivers a fantastic burst of citrus flavor complemented by a sweet and tangy lemon frosting. Perfect for lemon lovers, this cake brings a touch of elegance to any table with its beautiful Bundt shape and vibrant flavor.


Why you will love it

This cake is a real treat with its combination of light, fluffy texture and rich, creamy ricotta. Lemon zest and juice provide a refreshing tang that contrasts with the sweetness, making each bite as mouth-watering as the last. The creamy lemon frosting 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 opportunity

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 get-togethers, but it's also filling enough for winter parties.

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Decorating Tips

For a beautifully decorated cake, consider garnishing it with candied lemon zest or thin lemon slices before the icing sets. This not only adds to the visual appeal but also enhances the lemony bite. A dusting of powdered sugar can also be a nice addition for a more subtle decoration.


  • ¾ cup softened butter
  • 1 ½ cups sugar
  • 15 ounces whole milk ricotta, drained
  • 3 large eggs
  • 1 teaspoon of vanilla extract
  • Zest and juice of 1 large lemon
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon of salt

For the lemon glaze:

  • 2 cups powdered sugar
  • 3 tablespoons of fresh lemon juice (adjust to desired consistency)
  • Candied lemon zest or sliced ​​lemon, for decoration (optional)


  1. Prepare the oven and the pan: Preheat the oven to 350°F (177°C). Generously butter and flour a 12-cup Bundt cake pan or use nonstick cooking spray.
  2. 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. Add the eggs one at a time, making sure each one is well incorporated before adding the next one. Stir in the vanilla, lemon zest and lemon juice.
  3. Mix the dry ingredients: In another bowl, mix flour, baking soda and salt.
  4. Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients in two batches, mixing until well combined.
  5. Cook: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 40 to 50 minutes, or until cake is set when a toothpick inserted comes out clean. Let cool in the pan for at least 15 minutes before turning it out onto a wire rack to cool completely.
  6. Prepare the frosting: 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.
  7. Decorate and serve: Pour the frosting over the cooled cake. If desired, garnish with candied lemon zest or fresh lemon slices for added style.

Enjoy this delicious Lemon Ricotta Bundt Cake, a delicious dessert that is sure to brighten up any meal and impress your guests with its exquisite flavor and presentation!

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