• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
This Delicious House
  • Easy Recipes
    • Breakfast & Brunch
    • Appetizers & Snacks
    • Main Dishes
    • Salads & Sides
    • Desserts & Treats
    • Drinks
    • Party Menus
  • Party Ideas
  • Other Deliciousness
    • Shopping Guides
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Home » Recipes

Lemon Ricotta Bundt Cake – Italian Dessert

Published: Dec 10, 2018 · Modified: Sep 1, 2021 by Angela Allison · This post may contain affiliate links.

  • Facebook
  • Twitter
Jump to Recipe Print Recipe

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.

Lemon Ricotta Bundt Cake with paradise candied lemon peel on top

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.

If you love lemon, be sure to try my Soft Lemon Cookies made with lemon and olive oil!

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.

Paradise Candied Lemon Peel

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.

 cake batter in prepared cake pan

Bake for 40-45 minutes until inserted toothpick comes out clean. Cool on wire rack for 15 minutes before removing from pan.

lemon ricotta bundt cake

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.

lemon ricotta bundt cake with candied lemon peel

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 with paradise candied lemon peel on top

Lemon Ricotta Bundt Cake

Super moist, this is the perfect cake to entertain with. 
4.9 from 39 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: 306kcal
Author: Angela Allison

Ingredients

  • ¾ cup butter, softened (1 ½ sticks)
  • 1 ½ cups sugar
  • 15 ounces whole milk ricotta
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 large lemon, zested and juiced
  • 1 ½ cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ 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

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. 

Nutrition

Calories: 306kcal
Tried this Recipe? Pin it for Later!Mention @thisdelicioushouse or tag #ThisDeliciousHouse!

Love simple and delicious recipes? Me too! Be sure to sign up and stay up-to-date with This Delicious House. 

Lemon Ricotta Bundt Cake
« Candy Cane Kiss Cookies (Peppermint Kisses)
Salmon Wellington | Dijon Dill Sauce »
  • Facebook
  • Twitter

SUBSCRIBE FOR RECIPES!

Yes please.

Reader Interactions

Comments

  1. Maria

    June 15, 2020 at 8:37 am

    Can I replace the vanilla extract for lemon extract?

    Reply
  2. Lane

    June 02, 2020 at 7:54 pm

    3 stars
    I was so anxious to make this cake and so disappointed. I dont think it is the recipe, I think it must be me. Extremely dense, doesn’t feel like cake. I used convection bake, about 45 min. Was starting to get too dark, poked for doneness and it appeared done, but didn’t rise like I expected. After I glazed and cut a piece, it was dense, im not enjoying the flavor, I feel like I’m tasting ricotta. Could I have not beaten it enough? I consider myself a good baker, i will try again. any thoughts?

    Reply
    • angelakallison

      June 03, 2020 at 10:03 am

      I’m sorry to hear that the cake didn’t turn out for you. A couple of things could have gone wrong. First, I wouldn’t have baked using the convection oven. Because of how the air circulates around the food, you would need to lower the heat settings. Which is probably why your cake was dark on the outside and didn’t rise. As for the ricotta, you need to be sure to beat it until light and fluffy as instructed. Would love for you to try again using a standard baking method and being sure to whip that ricotta. And if you love lemon, add more next time. Let me know how it goes.

      Reply
  3. Farah

    May 15, 2020 at 12:35 pm

    HinO don’t have a Bundt cake pan
    Can I use a regular cake pan?

    Reply
    • angelakallison

      May 15, 2020 at 12:51 pm

      That would be fine. You just may need to adjust the baking time. Enjoy!

      Reply
  4. Lina

    April 10, 2020 at 5:07 am

    This cake looks delishous! Does the ricotta require draining before adding?

    Reply
    • angelakallison

      April 10, 2020 at 5:53 am

      I will drain any liquid that’s on top of the ricotta, but no need to drain anymore than that. Enjoy!!

      Reply
  5. susan

    April 08, 2020 at 2:05 pm

    i dont want to go out or use candied lemon or anything candied so can i omit or substitute anything? thank you

    Reply
    • angelakallison

      April 08, 2020 at 2:15 pm

      You can just omit it altogether. Let me know how it goes

      Reply
    • Christine

      July 10, 2021 at 5:19 am

      Making this for my daughter’s wedding shower. Could I do this recipe in mini bundt cake pans? I’d like easy to handle individual servings. I’m also adding lavender syrup to the glaze and will garnish with bits if lavender. Thank yiu!

      Reply
      • angelakallison

        July 10, 2021 at 11:15 am

        Wow! That sounds amazing. Yes, you could definitely do this recipe in mini bundt cake pans. Just be sure to reduce the baking time.

  6. Maria

    January 10, 2020 at 5:30 pm

    Can I use part-skim milk ricotta in this recipe?

    Reply
    • angelakallison

      January 10, 2020 at 5:36 pm

      Yes, you can. Let me know how you like the cake!

      Reply
  7. Phyllis Sullivan

    December 08, 2019 at 10:47 am

    I can’t wait to make it! Sounds easy and delish! Question: Can I freeze it? and if yes, do I put the lemon drizzle before freezing…..or wait til it’s defrosted to poke the holes and drizzle the lemon glaze?

    Reply
    • angelakallison

      December 08, 2019 at 7:02 pm

      Hi Phyllis. You can make this cake ahead and freeze it for up to a month. I would wait to add the lemon glaze until after you have defrosted the cake though. Let me know how it works out for you. Thanks 🙂

      Reply
  8. Brianna Iannone

    September 03, 2019 at 4:05 pm

    5 stars
    DELICIOUS CAKE! Got rave reviews from my family and disappeared in seconds! I added fresh blueberries right to the batter and it was a hit! Thank you for a perfect recipe

    Reply
    • angelakallison

      September 04, 2019 at 4:46 am

      So wonderful to hear that you loved it! Great idea to add blueberries to the batter. Thanks for the comment 🙂

      Reply
  9. Karrol Kowitz

    August 22, 2019 at 1:17 am

    Hi , just wanted to know type of flour do you use ( all purpose flour or cake flour? ) your cake looks sooooooo delicious 😋 thanks !!!

    Reply
    • angelakallison

      August 22, 2019 at 5:39 am

      Hello. I just use regular all purpose flour for this recipe. And, yes, it is soooo delicious!! Let me know if you try the recipe and how it works out for you! 🙂

      Reply
      • Brenda

        March 14, 2020 at 11:13 am

        Hi Angela,
        Can you use GF flour in the recipe?

      • angelakallison

        March 16, 2020 at 8:49 am

        Hi Brenda. I’m not too familiar with GF flour but if you have one that you love, and it’s a cup for cup substitution, then I’m sure it would work out just fine. Let me know how it goes for you.

  10. Toni

    July 21, 2019 at 9:30 pm

    You say lemon juice twice. Confused about amounts. 1 lemon only. I bought the paradise lemon peel candied. More detail about lemon juice

    Reply
    • angelakallison

      July 22, 2019 at 6:16 am

      You will need two fresh lemons total, one for the cake and one for the frosting. For the cake batter you will need to zest the lemon peel first then squeeze the juice, adding both the zest and juice to the batter. For the frosting, you will need the juice of the second lemon. I hope that helps to clear up any confusion. The paradise lemon peel just adds texture and decoration, but the key to this cake is using fresh lemons as stated. Thanks and hope you enjoy the recipe!

      Reply
  11. Tonya Rounds

    July 20, 2019 at 7:12 am

    In the first picture of the cake, the cake is shown as yellow. It doesn’t have that lightly browned look that bundt cakes have. Any idea on how to achieve this?

    Reply
    • angelakallison

      July 22, 2019 at 6:32 am

      I think the photo looks yellowish because of the sunlight coming in through the window, but I can assure you that it was the standard brownish color that bundt cakes have. All that matters is that it’s delicious! Thanks for the comment and hope you enjoy the recipe.

      Reply
  12. Carol

    July 09, 2019 at 4:15 pm

    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.

    Reply
    • angelakallison

      July 10, 2019 at 2:27 pm

      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.

      Reply
  13. Ginny

    July 04, 2019 at 10:06 am

    4 stars
    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.

    Reply
    • angelakallison

      July 05, 2019 at 8:19 am

      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 🙂

      Reply
  14. Sue

    June 30, 2019 at 9:14 am

    Just baked this…it was easy and smells delicious! Do I add the icing while it’s still warm?

    Reply
    • angelakallison

      June 30, 2019 at 9:25 am

      Hi! So happy you made this. Let the cake cool slightly before pouring in the icing. Hope you enjoy it!

      Reply
      • Donna

        November 15, 2019 at 1:03 pm

        I loved this cake .Best ricotta cake ive ever made thank you

      • angelakallison

        November 15, 2019 at 7:38 pm

        So happy you loved it! Thanks for the comment.

      • Marsha

        June 28, 2020 at 9:50 am

        Can I make 1/2 this recipe in a loaf pan? Perhaps using 2 small eggs? Everything else I can cut in half easily

      • angelakallison

        July 02, 2020 at 1:04 pm

        I think that would work. Enjoy!

  15. steph

    June 11, 2019 at 6:20 pm

    5 stars
    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!

    Reply
    • angelakallison

      June 12, 2019 at 5:25 am

      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!

      Reply
      • Margaret

        August 01, 2019 at 6:16 pm

        I just made this..it looks beautiful and smells great..it didn’t seem to rise much. Wondering if I did something wrong

      • angelakallison

        August 02, 2019 at 5:46 am

        Hi Margaret. Sorry your cake didn’t rise much. There are a couple of reasons this may have happened. It’s possible the baking soda was outdated or the oven temp was off. I make sure to change out my baking soda every three months and use an oven thermometer to gauge the temperature. It’s also possible that the wet mixture wasn’t incorporated fully… lack of air can cause flat cakes. I hope that it still tasted delicious and you loved it otherwise!

  16. Suzy

    February 19, 2019 at 11:09 am

    Love lemon ricotta cake! This recipe is a keeper

    Reply
  17. Noelle

    February 19, 2019 at 10:42 am

    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!

    Reply
  18. Tracy

    February 19, 2019 at 10:26 am

    5 stars
    I adore the flavor combo of lemon and ricotta. Especially in desserts. This look so perfect!

    Reply
    • Debra

      June 01, 2019 at 4:09 pm

      5 stars
      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!

      Reply
      • Ruth Ann

        April 04, 2020 at 6:54 am

        5 stars
        Paradise lemon peel is available from Amazon. It’s worth ordering! Loved the cake!

    • JANICE CARNEAL

      December 15, 2019 at 5:49 am

      We’re doing Italian this Christmas! Found your recipe a while ago and am anxious
      to bake it! Couldn’t find candied lemon peel for batter and decoration but
      found orange candied lemon peel-hope its ok to sub for both! Next year
      I’ll shop earlier and get the lemon! Thanks for the recipe!

      Reply
      • angelakallison

        December 15, 2019 at 5:52 am

        Hi Janice. So happy to hear you’ll be making this cake. It’s so delicious, I’m sure your going to love it! The candied peel you bought will be a fine substitution. Also, you can omit the candy peel altogether if you want. Let me know how this turns out for you. Merry Christmas!

  19. Tawnie Kroll

    February 19, 2019 at 10:24 am

    5 stars
    Ricotta is the besttttt in cake!!! Cannot wait to try this one!!

    Reply
    • Rudy

      January 13, 2020 at 4:47 pm

      I just made this cake. It is super soft and moist. The lemon flavor is excellent. You have to try it.

      Reply
  20. Sandi

    February 19, 2019 at 10:19 am

    5 stars
    I am loving the fresh lemon flavor in this bundt cake.

    Reply
Newer Comments »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Photo of Angela Allison from This Delicious House.

Hi there, I'm Angela!

I’m a wife, mother of three, and lover of simple and delicious make-ahead food!

Read more about me →

Lemon Desserts

Lemony treats are always a favorite!

  • Soft Lemon Cookies
  • Lemon Ricotta Bundt Cake – Italian Dessert
  • Lemon Polenta Cake
  • Lemon Ricotta Pound Cake

Brunch Cocktails

Some of absolute favorite easy cocktail recipes!

  • Grapefruit Paloma
  • Tropical White Wine Spritzer
  • Pineapple Margarita Recipe | Make-Ahead Cocktail
  • Espresso Martini with Kahlua

Footer

↑ back to top

About

  • Privacy Policy
  • About

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Posts on this site may contain affiliate links which means I make a small commission if you make a purchase at no additional cost to you

Copyright © 2022 This Delicious House

111628 shares