Ricotta and Lemon Bundt Cake
Category: Desserts
Serves: 8
This delightful Ricotta and Lemon Bundt Cake is the perfect balance of sweet and tangy, with the smooth texture of ricotta and the fresh zest of lemon. It’s an easy yet impressive cake that works wonderfully for both casual gatherings and more formal occasions. Its light, moist crumb and refreshing lemon flavor make it a crowd-pleaser every time.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ricotta cheese (cow’s milk) | 375g |
| Lemon zest | 1 lemon |
| All-purpose flour (00 type) | 300g |
| Eggs | 155g (approx. 3 eggs) |
| Brown sugar | 255g |
| Baking powder | 16g |
| Butter | 180g |
| Salt | 1 pinch |
| Powdered sugar (for decoration) | to taste |
Instructions
-
Prepare the Batter:
- Begin by placing the eggs and brown sugar in a large mixing bowl. Add a pinch of salt to the mixture and use an electric hand mixer to beat the ingredients for about 2 minutes, or until the mixture becomes light and fluffy.
- Once the eggs and sugar are well-combined, add the melted butter, ensuring it is at room temperature. Continue mixing until the batter is smooth and uniform.
-
Add the Flavor:
- Grate the zest of one lemon and incorporate it into the batter. The lemon zest will bring a fresh and vibrant flavor to the cake, so mix it well into the mixture until fully incorporated.
-
Combine the Dry Ingredients:
- In a separate bowl, sift together the all-purpose flour and baking powder to ensure there are no lumps. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined. The batter should be smooth and free of flour pockets.
-
Prepare the Bundt Pan:
- Grease and flour a 23 cm (9-inch) Bundt pan with a high edge (approximately 10 cm tall). This ensures the cake won’t stick to the pan and will come out easily once baked. Make sure to coat the pan evenly with butter or oil and dust it lightly with flour.
-
Bake the Cake:
- Pour the prepared batter into the Bundt pan, smoothing the top with a spatula to make sure it’s evenly distributed. Place the pan in a preheated oven at 170°C (340°F) and bake for about 45-50 minutes. To test if the cake is done, insert a toothpick into the center of the cake; it should come out clean when the cake is fully cooked.
-
Cool and Decorate:
- Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. After this, gently remove the cake from the pan and place it on a cooling rack to cool completely.
- Once the cake has cooled, dust the top with powdered sugar for a touch of sweetness and a beautiful finish.
-
Serve and Enjoy:
- Slice and serve this delicious Ricotta and Lemon Bundt Cake at room temperature. It’s perfect with a cup of tea or coffee, offering a light yet satisfying treat for any occasion.
This Ricotta and Lemon Bundt Cake combines the creaminess of ricotta with the tang of lemon, resulting in a rich yet refreshing dessert. The addition of brown sugar adds a slight caramelized flavor, enhancing the overall taste. The cake’s airy texture and delicate sweetness make it a standout choice for dessert, and the simple decoration with powdered sugar adds just the right amount of elegance. Ideal for both family meals and special gatherings, this cake will quickly become a favorite at any table. Enjoy!
