Love and Confections: Lemon Ricotta Bundt Cake #BundtBakers

June 18, 2015

Lemon Ricotta Bundt Cake #BundtBakers

Lemon Ricotta Bundt Cake is full of tart, tasty lemon flavor. A dusting of powdered sugar tops this delicious cake that is garnished with lemon slices and fresh mint.

Lemon Ricotta Bundt Cake from LoveandConfections.com


Yay! I am back at #BundtBakers. It has been a while since my last bundt cake. My schedule had been crazy and #ToddlerLnC keeps me very busy. I am so happy that this month's bundt flavor is lemon. It's such a bright, Summery flavor. Lemon curd is one of my absolute favorite things to create from lemons, especially when I pair it with delicious Blueberry Sauce for my Lemon Blueberry Crepe. I also use lemon curd to make ice cream, which is incredible!

Lemon Ricotta Bundt Cake from LoveandConfections.com

I try to go to the Farmer's Market as often as I can. I brought home eggplants, zucchinis, and lots of lemons and limes from my recent trip. I use lemons in cooking, baking and cocktail-making. Homemade Limoncello is on my baking 'bucket list', and I have a few ideas for Lemon Layer Cakes as well.

Lemon Ricotta Bundt Cake from LoveandConfections.com

This Lemon Ricotta Cake is not as dense as a pound cake, but heavier than a chiffon cake. I prefer cakes that are a little lighter and more moist, so I will probably re-make this one, with changes, in the future. I decided to top it with a simple dusting of powdered sugar. While I do love frosting and glazes, I thought the powdered sugar would be a nice touch to this month's cake. You can garnish it however you like. I chose to add some lemon slices and fresh mint. I hope you enjoy a slice.

Lemon Ricotta Bundt Cake from LoveandConfections.com

Lemon Ricotta Bundt Cake
Adapted from Familystyle Food
Click here for a printable recipe

Lemon Ricotta Bundt Cake Ingredients:
- 2 & 1/3 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 3 large Eggs, room temperature
- 1 & 1/4 cups Granulated Sugar
- 1/2 cup Extra Virgin Olive Oil
- Zest from 3 Lemons, Juice from 1 Lemon
- 1 cup Whole Milk Ricotta Cheese
- 2 teaspoons Vanilla Extract
- Powdered Sugar for dusting (optional)
- Lemons and Mint for garnish (optional)

Lemon Ricotta Bundt Cake Directions:
1. Heat oven to 350F. Generously spray your bundt pan with baking spray and set aside.
2. Sift the Flour, Baking Powder and Salt together into a bowl and set aside.
3. In the bowl of your stand mixer with the paddle attachment, beat the eggs to break them up. Add in the Olive Oil, Sugar and Lemon Juice and beat until combined. Add in the Ricotta, Lemon Zest and Vanilla Extract and beat until combined.
4. Slowly add the Flour mixture in while on low speed and incorporate. Once mixed, scrape around the sides and bottom with a spatula to insure that everything is mixed properly, then  pour into prepared bundt pan.
5. Bake for 45-50 minutes, or until golden brown and a toothpick inserted into the center of the cake comes out clean. Let it cool in the pan for 10-15 minutes, then invert onto you serving plate to cool completely. Once cool, dust with Powdered Sugar and garnish with Lemon Slices and Mint. Enjoy!

Until next time,
LOVE & CONFECTIONS!


 Here is this month's Lemon-Flavored Bundt Cakes, hosted by Anne of From My Sweet Heart
BundtBakers
#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

40 comments:

  1. I have ricotta cake on my list of cakes to bake (it's a long list). I've heard they are very moist. Lemon and ricotta are a great match so nice choice of cake to share for the theme.

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    1. I have one of those long lists too! I adapted this recipe from another blog (only difference was the amount and usage of zest) and it didn't turn out as moist as I was hoping. I am definitely going to create one that is over the top!

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  2. I'm curious to try baking a ricotta cake. My standby ingredient is buttermilk, but you have convinced me to give ricotta a go!

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    1. Thanks. Believe it or not, I had never baked a cake with ricotta either - and this won't be my last!

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  3. What a lovely cake Terri, glad you were able to join us again this month.

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    1. Thanks Wendy. I am glad I am back bundt-ing too!

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  4. Lovely bundt cake... I have to try ricotta when baking a bundt :)

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    1. Thanks Aisha. I definitely have a few more cakes with ricotta in mind

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  5. Looks so good, I want to tasty the ricotta in a cake, must be delicious.

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    1. Thank you! It was. Cannot wait to bake more with ricotta

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  6. I've never baked with ricotta but I've had a ricotta cheesecake recipe pinned for later for months and later keeps getting later and later! Now this recipe might have to get bumped ahead of that one!
    I'm so jealous that you can get fresh citrus from the farmers market! Wow!

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    1. My Dad and I bake Italian ricotta cheesecakes almost every Christmas - it's one of our family traditions. It's definitely worth making too!

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  7. I will have to try using ricotta cheese in my next bake. Your cake looks so nice and love teh texture...

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    1. Thank you! I love lemon and ricotta together

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  8. amazing!! I love all, the picture, bundt... =)

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  9. Another gorgeous cake with ricotta! Now I know I need to try it!

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    1. I definitely have a few more ricotta cakes in mind now that I made this one. Cannot wait to bake more.

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  10. Your cake looks stunning. I love baking with ricotta!

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    1. Thanks Shaina. I love my new "photo taking" area. The light is pretty good.

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  11. Looks like we had the same thought. Gorgeous cake and I can only imagine the fresh lemon flavor from the farmer's market

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    1. Thanks! I love using fresh lemons in everything!

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  12. Such a beautiful cake... Now, I have to try this cake... Thanx for the amazing recipe...

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    1. Thanks Shilpi. I had fun making this cake!

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  13. I love the simple dusting of sugar!

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    1. Thank you - sometimes just a dusting of sugar looks best

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  14. This cake looks so fluffy and delicious! Like Renee, I too have ricotta on my list of things to bake with but haven't gotten around to it yet. A lemon bundt is the perfect companion for it.

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    1. I love ricotta especially with lemon now

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  15. I've never made a cake with ricotta in before, I think I should give this a go, it looks so tender.

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    1. Thanks Laura. It still needs some work, but it is a good starting point for ideas

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  16. I made this cake and was disappointed how floury it tasted. The recipe definitely needs some modification but the idea of lemon and ricotta is something I will try again.

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    1. Thanks for your feedback Melanie. Like I said in my post, I found this recipe through another blogger and would prefer to make some more changes to it myself, or start from scratch on a different lemon and ricotta cake recipe.

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    2. Melanie, another reader pointed out that I forgot to include the sugar in the recipe. I apologize for that and it is not reflected in there. That should help with the taste.

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  17. I don't see any sugar listed, other than the powdered sugar for dusting. How much sugar should be added? Thank you.

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    1. Thank you for catching that. 1 & 1/4 cups. It is now updated in the recipe.

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  18. Dear Terri, your bundt looks light and airy...a slice of sunshine! I love the idea of using ricotta and olive oil...and marvelous. xo, Catherine

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    1. Thanks Catherine. I love using lemon in baked goods and will probably continue to tweak this recipe as well!

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