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!
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.
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
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
- Bee’s Knees Lemon Honey Bundt from Food Lust People Love
- Blueberry-Lemon Breakfast Bundt from Cali’s Cuisine
- Bundt Cake de Limón from La Mejor Manera de Hacer
- Eggless Lemon Bundt Cake from Seduce Your Tastebuds
- Extra Lemon Bundt Cake from Los Chatos Chefs
- Lavender Lemon Cake from Magnolia Days
- Lemon & Lime Cheese Bundt Cake from Un Mordisco Un Pecado
- Lemon Apple Upside Down Bundt Cake from Simply Veggies
- Lemon Basil Bundt Cake from Tartacadabra
- Lemon Bundt Cake from Recipes, Food and Cooking
- Lemon Buttermilk Bundt Cake with Tart Lemon Glaze from Sew You Think You Can Cook
- Lemon Confetti Bundt Cake from Our Good Life
- Lemon Curd Bundt Cake with Lemon Glaze from I Love Bundt Cakes
- Lemon Honey Bundt Cake from Brunch with Joy
- Lemon Marble Bundt Cake from Jenny and Sweets
- Lemon Poppy Seed Bundt Cake from Liv for Cake
- Lemon Poppy Seeds Bundt Cake from La Cocina de Aisha
- Lemon Poppyseed Bundt from A Day in the Life on the Farm
- Lemon Rhubarb Bundt Cake from From Gate to Plate
- Lemon Ricotta and Poppyseed Bundt Cake from Spice Roots
- Lemon Ricotta Bundt Cake from Love and Confections
- Lemon-Cranberry Poppyseed Bundt Cake from Take A Bite Out of Boca
- Mini Limoncello Bundts from Living the Gourmet
- Pink Lemon Pound Cake from Making Miracles
- Pink Lemonade Bundt from Jane’s Adventures in Dinner
- Rhubarb Pound Cake Bundt with Lemon Glaze from Brooklyn Homemaker
- Soft Lemon Rosemary Bread from Passion Kneaded
- Spring Strawberry Lemon Bundt Cake from Adventures in All Things Food
- Strawberry Lemonade Bundt Cake from Baking and Creating with Avril
- Sweet Lemon Bundt with Blackberry Glaze from From My Sweet Heart
#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.
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.
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!
I'm curious to try baking a ricotta cake. My standby ingredient is buttermilk, but you have convinced me to give ricotta a go!
Thanks. Believe it or not, I had never baked a cake with ricotta either – and this won't be my last!
What a lovely cake Terri, glad you were able to join us again this month.
Thanks Wendy. I am glad I am back bundt-ing too!
Lovely bundt cake… I have to try ricotta when baking a bundt 🙂
Thanks Aisha. I definitely have a few more cakes with ricotta in mind
Looks so good, I want to tasty the ricotta in a cake, must be delicious.
Thank you! It was. Cannot wait to bake more with ricotta
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!
My Dad and I bake Italian ricotta cheesecakes almost every Christmas – it's one of our family traditions. It's definitely worth making too!
YUM
I will have to try using ricotta cheese in my next bake. Your cake looks so nice and love teh texture…
Thank you! I love lemon and ricotta together
amazing!! I love all, the picture, bundt… =)
Thank you!
Another gorgeous cake with ricotta! Now I know I need to try it!
I definitely have a few more ricotta cakes in mind now that I made this one. Cannot wait to bake more.
Your cake looks stunning. I love baking with ricotta!
Thanks Shaina. I love my new "photo taking" area. The light is pretty good.
Looks like we had the same thought. Gorgeous cake and I can only imagine the fresh lemon flavor from the farmer's market
Thanks! I love using fresh lemons in everything!
Such a beautiful cake… Now, I have to try this cake… Thanx for the amazing recipe…
Thanks Shilpi. I had fun making this cake!
So pretty!
Thank you Lauren!
I love the simple dusting of sugar!
Thank you – sometimes just a dusting of sugar looks best
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.
I love ricotta especially with lemon now
I've never made a cake with ricotta in before, I think I should give this a go, it looks so tender.
Thanks Laura. It still needs some work, but it is a good starting point for ideas
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.
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.
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.
I don't see any sugar listed, other than the powdered sugar for dusting. How much sugar should be added? Thank you.
Thank you for catching that. 1 & 1/4 cups. It is now updated in the recipe.
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
Thanks Catherine. I love using lemon in baked goods and will probably continue to tweak this recipe as well!
Hi Terri, was so excited to make this cake as I had beautiful fresh ricotta to use and your cake looked so moist and light but sadly to say it was not it was heavy and it was not moist but very dense with a thick doughy centre. I had to throw the whole cake out. Was very disappointed.
Hi Connie. I am sorry to hear that. Would you like to email me, so we can brainstorm what happened? LoveandConfections@gmail.com
This cake was awful. I thought it would be really good but it was very doughy in the middle. There was really no flavour considering all of the lemon that was put into the cake. It was very, very bland and I would not make it again. It’s not a cheap cake to make so I was extremely disappointed.
It was supposed to be light and airy but it was like a brick. Very heavy and unappealing.
Sandy – from Canada.
I am sorry the cake did not turn out how you hoped. It is not a recipe I developed, but one I found online and adapted. As stated in the post, it is one I hope to revisit in the future and remake. I am always trying to improve on recipes and appreciate your input. A few things that can make a cake doughy or heavy is overmixing, or too much liquid. Depending on the brand of ricotta, it may or may not need to be drained, and too much liquid from that could have affected the batter.