This 5-star Lemon Ricotta Bundt Cake is a delicious Italian lemon cake made with ricotta cheese and fresh lemon juice. Don’t miss this perfect dessert that’s been made and reviewed thousands of times!

Lemon Ricotta Bundt Cake on white plate.

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.

Lemon Ricotta Bundt Cake with paradise candied lemon peel on top

If you love lemon, be sure to try my Soft Lemon Cookies made with lemon and olive oil! Or, try this classic Italian Lemon Ricotta Cake or Lemon Ricotta Pound Cake. If you love orange zest, be sure to try this Orange Ricotta Cake recipe.

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.

Looking for more delicious and easy cake recipes? Don’t miss Chocolate Toffee Caramel Cake or Pumpkin Streusel Coffee Cake.

You’ll Love Lemon Ricotta Bundt Cake! 

One bite of this moist and flavorful Lemon Ricotta Bundt Cake and I guarantee it’ll become a new favorite recipe! 

This is one recipe that my fans make again and again and always comment about how it’s their favorite recipe. It’s a simple recipe made with a few ingredients that’s be tested and perfected. 

Lemon Ricotta Bundt Cake with slices of lemon on top.

This lemon bundt cake is the perfect treat to have on hand for a light dessert or midday treat. I like to serve mine with a side of fresh berries and some whipped cream. 

You’re going to love the bright lemony flavors of this cake and how simple it is to make, and it has the most incredible moist crumbs! The recipe comes together fast and tastes even better the next day. 

So, if you’re looking for a guaranteed perfect lemon cake, give this Lemon Ricotta Bundt Cake a try. You’re going to love it! 


Ingredients for recipe include butter, flour, eggs, baking soda, sugar, and salt.
  • Butter: use room temperature butter. Either salted butter or unsalted butter works. 
  • Sugar: just regular granulated sugar is needed for the batter. 
  • Ricotta: use whole milk ricotta cheese for lemon ricotta bundt cake. Be sure to drain the ricotta ahead of time. 
  • Eggs: large room temperature eggs work best. 
  • Vanilla: add a bit of vanilla extract for flavor. If you want an intense lemon flavor, you can add ½ teaspoon of lemon extract. 
  • Lemon: you’ll need the lemon zest and juice of a large organic lemon. Additional lemon juice is needed for the glaze as well as lemon slices for decorating. 
  • Flour: all purpose flour works best. You can also use cake flour. 
  • Baking Soda: make sure you are using fresh baking soda and not baking powder. 
  • Salt: a bit of kosher salt helps to balance the flavors. 
  • Powdered sugar: I like to finish this dense cake off with a simple powdered sugar lemon glaze.
  • Paradise lemon peel: you can decorate the easy lemon ricotta cake with candied lemon peel for a pretty finish. 

How to Make Lemon Ricotta Bundt Cake

Lemon Ricotta Bundt Cake is a simple dessert that’s full of flavor. Start by greasing a standard sized bundt cake pan with nonstick cooking spray, or you can coat it with butter and flour; set aside. Preheat oven to 350 degrees. 

Process shots showing how to make recipe including beating the ingredients and pouring into pan.

Step 1: mix butter, sugar and ricotta

First, combine the butter and sugar together in a large mixing bowl or stand mixer fitted with the paddle attachment. Use a handheld mixer on medium speed to cream the butter and sugar until light and fluffy; about two minutes. 

Then add the ricotta and continue mixing until light and fluffy, about 5 minutes. This step is crucial to getting a light and fluffy cake. 

Step 2: add remaining wet ingredients

To the large bowl, add in the eggs, vanilla, lemon juice and lemon zest. Mix until well combined. 

Step 3: add in dry ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Pour the flour mixture into the wet ingredients and mix on low speed until just combined. 

Step 4: bake and glaze

Pour the batter into the prepared bundt pan and smooth the top of the cake. Place on center rack in preheated oven and bake for 40-45 minutes until inserted toothpick comes out clean. Cool on wire rack for 15 minutes before removing from pan. 

Recipe glazed on a white plate.

For the glaze, whisk together the powdered sugar and fresh lemon juice in a small bowl until desired consistency is reached. Pour over the cooled cake and sprinkle on candied lemon peel, if using. 

Recipe Tips

  • Be sure to cream together the ricotta, butter, and sugar well so that you get an airy and fluffy cake.
  • Make sure to drain the excess liquid from your ricotta cheese before using. To do so, place the ricotta in a fine mesh sieve set over a bowl and let is sit for about an hour. 
  • You could also use this recipe to make a layer cake by dividing the batter between two 8-inch cake pans and reducing the baking time.
  • 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.
  • Store leftover lemon ricotta bundt cake in an airtight container at room temperature for up to three days, or refrigerate up to a week. 
lemon ricotta bundt cake with candied lemon peel

How to Strain Ricotta Cheese

Strain the ricotta cheese before making your lemon ricotta bundt cake so you end up with a light and fluffy cake. 

To strain ricotta cheese, place the desired amount in a fine mesh sieve. Set the sieve over a bowl and let the excess liquid seep out. This can take about an hour or so. 

If you are pressed for time, you can use a spoon to mix the ricotta in the sieve to make the process go faster. You could also blot the ricotta with a paper towel or use a spoon to remove the liquid. 

Lemon Ricotta Bundt Cake on a white plate.

More Easy Lemon Desserts! 

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Lemon Ricotta Bundt Cake.

Lemon Ricotta Bundt Cake

This 5-star Lemon Ricotta Bundt Cake is a delicious Italian lemon cake made with ricotta cheese and fresh lemon juice. Don't miss this perfect dessert that's been made and reviewed thousands of times!
4.96 from 102 votes
Print Pin Rate
Course: Dessert
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting Time: 15 minutes
Total Time: 1 hour
Servings: 16 servings
Calories: 311kcal


  • standard bundt cake pan


  • ¾ cup butter, softened
  • 1 ½ cups sugar
  • 15 ounces whole milk ricotta (drained)
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 large lemon, zested and juiced
  • 1 ½ cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Lemon Glaze

  • 2 cups powdered sugar
  • 3 tablespoons fresh lemon juice add more or less for consistency
  • candied lemon peel or sliced lemon for decorating (optional)


  • Preheat oven to 350 degrees. Butter and flour a standard 12-cup bundt cake pan, or spray well with nonstick cooking spray; set aside.
  • In a large mixing bowl or stand up mixer, cream together the butter and sugar until well combined. Add the drained 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. 
  • In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet in two batches.  
  • 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 to cool completely.
  • 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 or lemon slices if using, and serve. 


You can substitute the lemon in the glaze with Limoncello liquor if desired. Also, you can poke holes in the cake with a skewer so that more of the glaze seeps into the cake. Make ahead and refrigerate in an airtight container for up to three days. 


Calories: 311kcal | Carbohydrates: 44g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 212mg | Potassium: 62mg | Fiber: 0.3g | Sugar: 34g | Vitamin A: 435IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg
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Recipe Rating


  1. I printed this recipe. It had 1/4 cup of candied lemon peel folded into the cake batter. That’s no longer in this recipe? I made it and it was great.

    1. Yes. I removed the candied lemon peel because it was a hard ingredient to come by. You can definitely add it to the batter if you’d like. Enjoy!

  2. If I were to make this with a mini bundt cakes pan, what would bake time be adjusted to?
    Thanks! ☺️

  3. I will be making this but want to ask: I always put some Limoncello in anything Italian that I make with lemon. What would the adjustment be (i.e., if I put a shot glass of Limoncello, how much would I reduce the lemon juice?) Thank you

    1. I would use the limoncello for the glaze. You could also poke holes in the warm cake and pour about 1/4 cup of limoncello on it to absorb.

  4. 5 stars
    Ì made this and I brought it to me grandsons communion party. And it was a hit everyone loves it. I made the candied lemon skins and they turned out great.will amke again.

  5. Does this cake (leftovers need to be refrigerated? If yes, is it because of the ricotta cheese? Or the eggs that were baked into it