This lemon and ricotta bundt cake is super soft, tall and fragrant, with a tender texture that melts in your mouth. Easy to prepare, it’s perfect for breakfast or an afternoon snack; its aroma and softness will win you over from the very first bite.
If you love light and fragrant desserts, this lemon and ricotta bundt cake is the perfect choice. The batter is soft and airy thanks to the ricotta, which gives a delicate, moist texture. The lemon scent makes it fresh and irresistible, ideal to enjoy any time of day. A simple yet truly delicious cake, perfect for the whole family, just like the egg-white, ricotta and lemon bundt cake.
If you like lemon desserts try also my lemon and cream bundt cake — and here are three foolproof lemon recipes that will win you over immediately
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
To make this soft bundt cake you only need a few simple ingredients that together create a tall, soft and fragrant cake.
- 3 eggs
- 1 1/4 cups ricotta
- 2 cups all-purpose flour
- 7 tbsp sunflower oil
- 3/4 cup granulated sugar
- 1 lemon zest (grated)
- 1 lemon juice
- 1 packet baking powder
- powdered sugar (for dusting)
If you like soft cakes try also: milk bundt cake
milk loaf cake
cream and cappuccino cake
Steps
The preparation is easy and quick: in a few steps you will get a tall, soft and perfectly golden bundt cake.
Whip the eggs: Beat the eggs with the sugar very well for at least 7–8 minutes until they are light and frothy; add the grated lemon zest and its juice.
Now the part that makes this bundt cake super soft: Add the oil while continuing to mix, then the ricotta and finally the sifted flour with the baking powder.
Pour and bake: Pour everything into a well-buttered and floured bundt pan about 9.5 inches (24 cm) in diameter and bake at 356°F (180°C) for about 35–40 minutes—always adjust to your oven and do the toothpick test. Once baked, remove from the oven and dust with powdered sugar.
Useful tips…
Use well-drained ricotta. Eggs should be at room temperature so they whip up nicely and become very voluminous.
