Moist and delicious glazed Lemon Ricotta Bundt Cake is the perfect dessert to serve at your next brunch or dinner. Full of flavor, this cake can be made up to 3 days in advance. Glaze with limoncello and sprinkle with Paradise Lemon Peel.
This light and flavorful Lemon Ricotta Bundt Cake will definitely become one of your favorite Italian desserts. Because of the creamy ricotta, this cake stays super moist and airy.
When I first tried this cake, I couldn’t believe the flavor. I’ve never been a huge lemon dessert fan, but this cake is the exception. It is truly the perfect balance of sweetness with a hint of delicious lemon flavor.
Incorporate Paradise Lemon Peel
Moreover, incorporate Paradise Diced Lemon Peel to this delicious dessert to add a sweet lemony bite. Sprinkle on top for a beautiful finish.
How to Make Lemon Ricotta Cake
If you have a stand up mixer, this is a great time to pull it out! Otherwise, a handheld mixer works well. First, you want to butter and flour a bundt pan and preheat oven to 350 degrees.
Second, cream together the butter and sugar. Then add the ricotta and cream until fluffy, about 5 minutes. Incorporate in the eggs, vanilla, lemon peel and zest. Sift the dry ingredients and add those in. Fold in the candied lemon peel. Pour in prepared pan.
Bake for 40-45 minutes until inserted toothpick comes out clean. Cool on wire rack for 15 minutes before removing from pan.
For the glaze, whisk together the powdered sugar and lemon juice until desired consistency is reached. Pour over the bundt cake and sprinkle on candied lemon peel. Serve warm or refrigerate for up to three days.
Tips for Making Lemon Cake
- Be sure to cream together the ricotta, butter, and sugar well so that you get an airy and fluffy cake.
- You could also use this recipe to make a layer cake by dividing the batter between two cake pans and reducing the baking time.
- Poke holes in the cake using a wooden skewer before pouring on the glaze.
- For thinner glaze, add more water or lemon juice. For thicker, add less.
- Substitute the lemon in the glaze for limoncello liquor if serving this for adults.
Looking for more delicious and easy cake recipes? Don’t miss Chocolate Toffee Caramel Cake or Pumpkin Streusel Coffee Cake.
Lemon Ricotta Bundt Cake
Ingredients
- 3/4 cup butter, softened (1 1/2 sticks)
- 1 1/2 cups sugar
- 15 ounces whole milk ricotta
- 3 large eggs
- 1 teaspoon vanilla
- 1 large lemon, zested and juiced
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup Candied Lemon Peel like Paradise
Lemon Glaze
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice add more or less for consistency
- Candied Lemon Peel for decorating
Instructions
- Preheat oven to 350 degrees. Butter and flour a bundt cake pan and set aside.
- In a large mixing bowl or stand up mixer, cream together the butter and sugar until well combined. Add the ricotta and blend until light and fluffy, about 5 minutes. Mix in the eggs, one at a time, incorporating well. Mix in the vanilla, lemon juice, and lemon zest.
- Whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet in two batches. Fold in the candied lemon peel.
- Pour the batter into the prepared pan and smooth as needed. Bake 40-50 minutes, or until the cake is set and a toothpick inserted comes out clean. Let cool in pan for at least 15 minutes before turning out onto a wire rack.
- Make the glaze. Whisk together the powdered sugar and lemon juice until smooth. Add more juice or water if needed to achieve desired consistency. Drizzle the lemon glaze over the top of the cake, sprinkle with candied lemon peel, and serve.
Notes
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I am loving the fresh lemon flavor in this bundt cake.
Ricotta is the besttttt in cake!!! Cannot wait to try this one!!
I adore the flavor combo of lemon and ricotta. Especially in desserts. This look so perfect!
I baked this cake and its is delicious. I followed the recipe to the letter, with the exclusion of the candied lemon peel for garnishment that I could not find in grocery stores. But the taste of the cake was not compromised. I highly recommend this recipe. It is delicious and easy!
I love how refreshing lemon cake is, this recipe was no exception! Loved every bite of it, thank you 🙂 Making it again this weekend for a birthday!
Love lemon ricotta cake! This recipe is a keeper
This looks amazing, I can’t wait to try it! Will this work in a 12 cup bundt pan? I always have a hard time figuring out if recipes will work in the pan I have. Thanks for sharing!
Hi! Yes, this recipe works well in a 12 cup bundt pan. Just be sure to test for doneness with a toothpick to make sure it is cooked through. Let me know how it goes. Happy cooking!
Just baked this…it was easy and smells delicious! Do I add the icing while it’s still warm?
Hi! So happy you made this. Let the cake cool slightly before pouring in the icing. Hope you enjoy it!
I’m thinking your bundt pan was much larger than mine because my cake took much longer to bake (about 75 minutes). Nice flavor though.
Hi Ginny. I used a standard 12 cup bundt pan. I know that oven temps can vary widely so it is possible that your cake took longer to bake. I hope you enjoyed it otherwise! Thanks 🙂
What type of frosting would you recommend if you made it as a double layer cake? I’m thinking the glaze wouldn’t work well. Thanks.
Great idea to turn this recipe into a cake! I would make a basic cream cheese or buttercream frosting an add a splash of limoncello and grated lemon peel to the frosting. Let me know how this turns out for you.