It's a Bundt! Lemon Ricotta Cake

This is the perfect (and super easy) light and refreshing dessert for Easter Sunday, or just springtime. This cake is super moist from the ricotta and so fresh from the lemons! Yes, I think the only time it’s acceptable to use the word “moist” is for either cake or turkey. No other time is ok. I digress…

If you don’t have a bundt pan this also works as a pound cake too! Sometimes it sticks to a bundt pan, even if you spray and flour it like directions say. In that case, just add some icing glaze to cover up the imperfections! This could also be made as a layered cake, and if you do that, split the batter into two cake pans and cook it about half the time.

Ingredients

1 ½ sticks butter softened

1 cup sugar

15 oz whole milk ricotta (you can cut the fat and use skim)

3 large eggs

1 t vanilla

Zest and juice of one large lemon (about 3 T of juice)

1 ½ cups flour

½ t baking soda

2 t baking powder

1 t salt

Preheat oven to 350 degrees

Grease and flour a bundt pan and set aside

Sift the dry ingredients together in a bowl and set aside (flour, baking powder, baking sugar, and salt.)

Cream together the butter and sugar in a mixer, such as a Kitchen Aid. Then add the ricotta and mix till fluffy, about 5 minutes. Then, incorporate the eggs (1 at a time), lemon zest and juice, and vanilla. It may look curdled, and that’s ok. Once the dry ingredients are added, it will look like cake batter.

Slowly add in the dry ingredients and mix just till incorporated. Never over mix dry into the wet.

Pour into the cake pan and put in the oven to cook for 40 minutes (depending on your oven.) check with a toothpick for doneness.

Let cool for at least 10 minutes over a cooling rack, before inverting onto the cooling rack.

Glaze

2 cups powdered sugar

3 T fresh lemon juice

Whisk powdered sugar with lemon juice until desired consistency, then pour over cake!