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!

Course Dessert

Cuisine Italian

Prep Time 15

Cook Time 45

Resting Time 15

Total Time 1

Servings servings

Calories 311kcal

Author Angela Allison

Equipment

standard bundt cake pan

Ingredients

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)

Instructions

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.

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.

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