Grandma’s ricotta bundt cake, tall and fluffy and lemon-scented. On my blog the grandma’s recipes are really numerous, and when I tell you that the recipe you are reading is my grandmother Fernanda’s, believe me: it truly is! Grandma cooked by feel: many of her recipes were never written down and my mother, my aunt and I still try to reproduce some from memory, often with poor results. Others have been preserved because they were transcribed in my great-grandmother’s notebook, which she guarded jealously. One of the simplest, most delicious and most nostalgically remembered recipes is the ricotta and lemon bundt cake: soft and indulgent yet simple, something she often prepared. Grandma’s classic bundt cake, which stayed soft for days precisely because ricotta was a fundamental ingredient, is still an easy and quick dessert I like to make and the whole family enjoys. Perfect for both breakfast and snack, the ricotta bundt cake fills the house with aroma and is good in every season. Want to make it with me? Then follow me in the kitchen and discover grandma’s ricotta bundt cake recipe — I’m sure you’ll love it, and this ricotta bundt cake is also butter-free, which doesn’t hurt, does it?

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Difficulty: Very easy
Cost: Very cheap
Preparation time: 10 Minutes
Portions: 12
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to make Grandma’s ricotta bundt cake

2 1/2 cups all-purpose flour
1 1/4 cups sheep ricotta (or cow's ricotta, from the day before)
1 cup granulated sugar
1/4 cup sunflower oil
3 eggs (medium)
3 1/2 tbsp milk (about, to adjust the batter consistency if needed)
1 lemon (zest and juice)
1/2 tsp ground cinnamon
1 tsp vanilla extract
4 tsp baking powder

Tools

Pan
Oven
Mixer

Grandma’s ricotta bundt cake preparation

Beat the eggs with the sugar until well whipped, add the oil and mix in. Add the ricotta — it should be well drained, dry and at least a day old — and blend everything together.
Fold in the flour and then the milk, which you will only need to adjust the batter consistency, since ricotta can have different textures. In the end you should obtain a thick but pourable batter.
Add the cinnamon, lemon zest, lemon juice, vanilla extract (or vanillin) and after combining everything, finish with the baking powder and fold it in.
Pour everything into a well-buttered and floured 9 1/2–10 5/8 in pan and bake in a fan-assisted oven at 356°F for 35–40 minutes, always doing the toothpick test before taking it out.
The bundt cake is ready — let it rest for 10 minutes in a warm but switched-off oven, then turn it out onto a rack and let it cool completely.
Enjoy it warm or at room temperature and store it under a glass dome or wrapped in plastic wrap — it will stay soft for up to 3 days. In summer, however, it tends to dry out sooner.