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.
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.
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.
Course Dessert
Cuisine Italian
Keyword Lemon Ricotta Bundt Cake
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour
Servings 16 servings
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.
Recipe 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.
LEMON RICOTTA BUNDT CAKE – ITALIAN DESSERT
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