The soft and fragrant ricotta and lemon bundt cake is a simple, wholesome cake perfect for breakfast or an afternoon snack for the whole family. Made with fresh lemon juice and zest, creamy ricotta and a few ingredients, it wins you over at first bite with its tender texture and irresistible citrus aroma.
There are those cakes that taste like home, a kitchen lit by the morning sun and slow breakfasts with a steaming cup of coffee. This bundt cake was born just like that: I wanted to continue with the lemon recipes and thought to combine citrus freshness with the softness of ricotta. The result? A batter ready in 5 minutes with a hand mixer and a texture that stays soft for days.
I used both the juice and the zest of a large lemon, because when you choose a good lemon it’s a shame not to use it all! And to make it even more indulgent, before baking I sprinkled a very light dusting of granulated sugar on the surface: during baking it creates a delicate and irresistible crust.
One of those easy, quick and wonderfully fragrant recipes you’ll make again and again
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Portions: 12
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 1 1/4 cups granulated sugar
- 1/3 cup fresh lemon juice
- lemon zest
- 1 cup ricotta
- 6 tbsp sunflower oil
- 2 1/2 cups all-purpose flour
- 1 sachet baking powder
Tools
- 1 Hand mixer
- 1 Bundt pan
👩🍳 Directions
1. In a large bowl, break the eggs and add the sugar. Beat with a hand mixer for a few minutes until the mixture is pale and frothy.
2. Add the well-drained ricotta and continue beating with the mixer until it becomes creamy and lump-free.
3. Add the sunflower oil, strained lemon juice and grated zest. Mix again to blend all the aromas.
4. Fold in the sifted flour together with the baking powder. Work for a few minutes, just long enough to obtain a smooth and homogeneous batter.
6. If you want a crunchy crust, lightly dust the surface with a little granulated sugar.
7. Bake in a preheated conventional oven at 347°F (175°C) for about 40 minutes, until the surface is golden. Always do the toothpick test: it should come out dry.
8. Let cool slightly before unmolding and serving.
Bake at 320°F (160°C) for about 35–40 minutes, always checking doneness with a toothpick.
Do not exceed 356°F (180°C) in a conventional oven to avoid excessive browning on the surface.
📝 Final notes
This soft and fragrant ricotta and lemon bundt cake is one of those simple cakes that wins you over at the first bite. The interior stays moist and delicate thanks to the ricotta, while the lemon juice and zest give a fresh, natural aroma.
Perfect for breakfast, ideal for an afternoon snack and great even the next day, because it retains all its softness.
If you love lemon desserts, this is a recipe I really recommend you try at least once: few ingredients, 5 minutes of preparation and a result that smells like home 💛
Frequently Asked Questions
Can I replace the sunflower oil with butter?
Yes, you can replace the 6 tablespoons of sunflower oil with about 7 tablespoons of melted and cooled butter. The texture will be slightly more compact but still soft.
How should I bake/store the ricotta and lemon bundt cake?
Yes, you can bake it at 320°F (160°C) for about 35–40 minutes. Always do the toothpick test before removing it from the oven.
