The ricotta bundt cake is the perfect dessert to enjoy at any time of the day. Soft, fragrant and delicately flavored, it’s ideal for breakfast, snack time and even as an after-dinner dessert.
It’s also a clever recipe, perfect when you have ricotta left over that isn’t very fresh anymore (perhaps more than two days since production) and not suitable for more delicate preparations like Sicilian cannoli. In this batter, however, it becomes the secret ingredient to obtain a soft and irresistible texture.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 7 oz ricotta
- 1 cup sugar
- 2 1/2 cups all-purpose flour
- 2 eggs
- 2 tbsp vegetable oil
- 3 tbsp milk
- 1 lemon zest (grated)
- 1 packet baking powder (for cakes; approx. 4 tsp (about 16 g))
Preparation
To prepare the ricotta bundt cake, start by placing the eggs, sugar and grated lemon zest in a bowl. Beat with an electric whisk until you obtain a pale, frothy mixture.
Add the flour and the milk, incorporating them gradually. While continuing to mix, pour the oil in a thin stream.
Then add the ricotta, preferably passed through a sieve or mashed with the tines of a fork to make it creamier. Finally, add the baking powder and mix for a few more seconds, just long enough to combine everything.
Butter and flour a bundt pan and pour in the batter.
Bake in a static (conventional) oven preheated to 356°F for 30–40 minutes. Before removing from the oven, perform the skewer test: if it comes out dry, the cake is ready.
Let it cool completely, then unmold and transfer to a serving platter.Before serving, you can dust the bundt cake with powdered sugar, plain or flavored with vanilla or lemon, for an aromatic and even more indulgent touch.
Tips and storage
You can replace the lemon zest with orange zest for a sweeter, more enveloping aroma.
The ricotta bundt cake keeps for about 4 days if stored covered in a cool, dry place, retaining its softness.
