This incredibly moist and flavorful Lemon Ricotta Bundt Cake is the perfect treat for any gathering. With its delicate crumb, fresh lemony zest, and the tang of ricotta, this cake is sure to impress your guests. Paired with a sweet lemon glaze and topped with candied lemon peel, it’s a delightful dessert that’s as beautiful as it is delicious!
Duration:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Resting Time: 15 minutes
- Total Time: 1 hour
Servings: 16 servings
Calories: 306 kcal per serving
Ingredients:
For the Cake:
- ¾ cup (1 ½ sticks) butter, softened
- 1 ½ cups sugar
- 15 ounces whole milk ricotta
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 large lemon, zested and juiced
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup Candied Lemon Peel (such as Paradise brand)
For the Lemon Glaze:
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice (adjust for consistency)
- Candied Lemon Peel for decoration
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Prepare a bundt cake pan by buttering and flouring it, making sure the entire surface is well-coated to prevent sticking.
2. Cream Butter and Sugar:
In a large mixing bowl or using a stand mixer, cream together the softened butter and sugar until the mixture is light and fluffy. This step will take about 5 minutes to achieve a smooth and airy texture.
3. Add Ricotta and Eggs:
Once the butter and sugar are well combined, add the ricotta cheese and blend until fully incorporated. Next, add the eggs one at a time, making sure each egg is well mixed before adding the next. After the eggs are fully incorporated, mix in the vanilla extract, lemon juice, and lemon zest. These ingredients will provide the cake with a wonderful citrusy aroma.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the flour.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet ingredients, mixing in two batches. Stir gently until just combined. Be careful not to overmix, as that can affect the texture of the cake.
6. Fold in Candied Lemon Peel:
Once the batter is smooth, fold in the candied lemon peel. The candied peel adds a wonderful burst of citrus flavor and a lovely chewy texture to the cake.
7. Bake the Cake:
Pour the prepared batter into the bundt cake pan, smoothing the top as needed. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. If necessary, rotate the pan halfway through the baking time to ensure even cooking. Let the cake cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.
8. Make the Lemon Glaze:
While the cake cools, prepare the lemon glaze. In a bowl, whisk together the powdered sugar and lemon juice until the mixture is smooth. If the glaze is too thick, add a little more lemon juice or a splash of water to achieve your desired consistency. The glaze should be thick enough to drizzle but not too runny.
9. Drizzle the Glaze:
Once the cake is fully cooled, drizzle the lemon glaze generously over the top of the cake, letting it drip down the sides for a beautiful finish. For extra flair, sprinkle candied lemon peel on top of the glaze for decoration.
Notes:
- Limoncello Glaze Option: For a more sophisticated twist, you can substitute the lemon juice in the glaze with Limoncello liquor for a hint of citrusy sweetness with an extra punch.
- Poke Holes for Extra Flavor: If you want the glaze to penetrate deeper into the cake, use a skewer to poke several holes in the top of the cake before glazing. This allows the glaze to seep into the cake for extra lemon flavor.
- Make-Ahead: This cake can be made ahead of time. Simply store it in an airtight container, and it will keep for up to 3 days at room temperature. It also freezes well—wrap it tightly in plastic wrap and aluminum foil for up to a month, thawing before serving.
Serving Suggestions:
This Lemon Ricotta Bundt Cake is a perfect dessert for any occasion. Serve it as an afternoon treat with tea or coffee, or bring it along to your next dinner party as a showstopper dessert. It also pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence!
With its light texture, deliciously tangy flavor, and perfect balance of sweetness, this lemon cake will quickly become a favorite in your baking repertoire. Enjoy!
