Irresistibly Moist Lemon Ricotta Bundt Cake Recipe
Why This Lemon Ricotta Bundt Cake is a Must-Try Dessert
If you’re a fan of citrusy, moist, and melt-in-your-mouth cakes, this Lemon Ricotta Bundt Cake is a dream come true. It combines the rich creaminess of ricotta cheese with the zesty freshness of lemons, creating a perfect balance of flavor and texture. Whether you’re hosting a party, celebrating a special occasion, or simply craving a slice of homemade goodness, this cake is an absolute winner.
What Makes This Lemon Ricotta Cake So Special?
Exceptionally Moist Texture – Thanks to ricotta cheese, this cake remains soft and tender for days.
Burst of Fresh Lemon Flavor – The zest and juice of fresh lemons infuse the cake with an irresistible citrus punch.
Simple, Pantry-Friendly Ingredients – Made with common baking staples, no fancy ingredients required.
Easy to Make – No complicated steps, making it beginner-friendly.
Perfect for Any Occasion – Whether it’s a brunch, tea party, or dessert for dinner, this cake fits every event.
Essential Ingredients for the Best Lemon Ricotta Bundt Cake
Key Ingredients & Their Roles
Unsalted Butter: Provides richness and a buttery flavor.
Granulated Sugar: Sweetens the cake while contributing to its soft texture.
Ricotta Cheese: Keeps the cake ultra-moist and adds a slight creaminess.
Eggs: Acts as a binding agent, ensuring structure and fluffiness.
Vanilla Extract: Enhances the overall flavor profile.
Lemon Zest & Juice: The heart of the cake’s flavor, providing a fresh and tangy citrus note.
All-Purpose Flour: Forms the structure of the cake.
Baking Powder & Baking Soda: Essential for leavening, creating a light and airy crumb.
Salt: Balances sweetness and enhances flavor.
Pro Tips for Baking the Perfect Lemon Ricotta Bundt Cake
1. Always Use Fresh Lemons
For the best flavor, avoid bottled lemon juice. Freshly squeezed juice and zest provide a naturally vibrant citrusy aroma that makes a huge difference.
2. Room Temperature Ingredients Matter
Using room-temperature butter, eggs, and ricotta cheese ensures a smooth batter and even baking.
3. Properly Cream Butter and Sugar
Whipping butter and sugar together until light and fluffy creates a tender, airy cake texture.
4. Don’t Overmix the Batter
Once the dry ingredients are added, mix just until combined. Overmixing can make the cake dense.
5. Grease the Bundt Pan Generously
To prevent sticking, grease and flour your Bundt pan thoroughly. Alternatively, use a non-stick baking spray with flour.
6. Check for Doneness the Right Way
Insert a toothpick in the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.
7. Let the Cake Cool Properly
Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.
Best Ways to Serve This Cake
With a Dusting of Powdered Sugar: A simple yet elegant touch.
Drizzled with Lemon Glaze: Combine powdered sugar and lemon juice for an extra citrusy finish.
Paired with Fresh Berries: Blueberries, raspberries, or strawberries add a fresh contrast.
Topped with Whipped Cream: A dollop of whipped cream makes this dessert even more indulgent.
Storage & Freezing Tips
At Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Keeps well in the fridge for up to 5 days. Allow to come to room temperature before serving.
Freezing: Wrap slices individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature before enjoying.
Easy Lemon Ricotta Bundt Cake Recipe
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 10
Ingredients:
1 ½ sticks (170 g) unsalted butter, softened
1 cup (200 g) granulated sugar
15 ounces (425 g) whole milk ricotta cheese
3 large eggs
1 teaspoon vanilla extract
1 large lemon (zested and juiced)
1 ½ cups (180 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
Instructions:
Preheat the Oven: Set your oven to 350°F (180°C). Grease and flour a 10-cup Bundt pan and set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together using an electric mixer until light and fluffy.
Incorporate Ricotta Cheese: Add the ricotta and continue beating for about 5 minutes until smooth and creamy.
Add Wet Ingredients: Beat in the eggs, one at a time. Then, add the vanilla extract, fresh lemon zest, and juice, mixing until combined.
Mix Dry Ingredients Separately: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
Bake the Cake: Pour the batter into the prepared Bundt pan, smoothing the top. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cake: Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack.
Serve & Enjoy: Optionally, drizzle with a lemon glaze or dust with powdered sugar before serving.
Optional Lemon Glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Directions: Whisk together until smooth, then drizzle over the cooled cake.
Final Thoughts
This Lemon Ricotta Bundt Cake is the ultimate citrusy dessert—moist, rich, and bursting with fresh lemon flavor. Whether you enjoy it as a teatime snack or a show-stopping dessert, it’s guaranteed to impress. Try this easy, foolproof recipe today and treat yourself to a slice of homemade deliciousness!
