Grandma’s Ricotta Bundt Cake, butter-free and lemon-flavored, an extremely soft ricotta cake, ideal for breakfast to dip in milk in the morning or to enjoy as a snack. A simple and genuine recipe to alternate with the sugar-granulated bundt cake to start the day well.
It’s a very simple bundt cake to prepare: beat the eggs with sugar and ricotta, add the flour with baking powder, flavor with grated lemon peel, some milk to soften the batter, and finally pour everything into the mold for baking.
You can choose to fill the bundt cake with dark chocolate custard to make it even more delicious and suitable even as a dessert to end lunch and dinner.
If you love breakfast sweets, try these recipes as well:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 336.49 (Kcal)
- Carbohydrates 64.69 (g) of which sugars 38.67 (g)
- Proteins 10.26 (g)
- Fat 5.75 (g) of which saturated 3.20 (g)of which unsaturated 2.13 (g)
- Fibers 0.77 (g)
- Sodium 58.43 (mg)
Indicative values for a portion of 135 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 7 oz ricotta
- 3 1/2 tbsp milk
- 2 eggs
- 1 packet baking powder
- 1 lemon (untreated)
- to taste powdered sugar
Tools
To make this cake, I used a simple aluminum bundt pan like this one, but of course, you can choose from the many models available on the market. I recommend a pan with a diameter of about 8-9 inches. to get a tall and soft cake.
- Bundt Pan
- Sifter
Recipe
In a bowl, beat 2 eggs and whip them with the sugar and ricotta.
When the ingredients are well combined, add the sifted flour along with the baking powder and continue stirring.
Soften the batter by adding some milk, then add the grated peel of an untreated lemon and mix the ingredients until a homogeneous mixture is obtained.
Grease and flour a bundt pan, pour the batter leveling it with a spatula, and bake the bundt cake in a preheated oven at 350°F for 40 minutes. Let the cake cool, then turn it upside down on a serving plate and sprinkle with powdered sugar.
Truly genuine this ricotta bundt cake made with simple and readily available ingredients, without butter in the batter and perfect for a healthy breakfast. Suitable for the whole family, young and old, who can even take a slice to school for a snack.
Storage and Tips
Storage: The ricotta bundt cake keeps at room temperature for 2-3 days under a glass dome.
Tips: Always do the toothpick test to check if the cake is perfectly baked since every oven can perform differently and slightly vary the cooking time.
You can enrich the cake by filling it with classic custard, chocolate custard, or almond milk custard.
