Ricotta and lemon bundt cake, soft, easy, and quick, a breakfast cake to prepare in no time, tall, soft, delicious, also loved by children.
A very simple dessert, the ricotta bundt cake scented with lemon is great at any time of the day, perfect to accompany a cup of tea or milk at breakfast.
The recipe for the ricotta bundt cake is very easy, a quite economical dessert with few ingredients added to the basic ones: flour, eggs, sugar, and baking powder. If you don’t prefer ricotta, you can always omit it.
The ideal pantry cake for the whole family.
Join me in the kitchen today, there’s ricotta bundt cake!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 6
- Cuisine: Italian
Ingredients
- 1 3/4 cups All-purpose flour
- 3 Eggs
- 1 cup Granulated sugar
- 1 packet Baking powder
- 1 lemon (juice and zest)
- 3 1/2 oz Cow's milk ricotta
Preparation
Preheat the oven to 350°F.
Beat the eggs with the sugar until they are very frothy, and triple in volume.Grate the lemon zest and keep the juice.
Sift the flour with the baking powder and add them to the mixture a little at a time, folding gently, you can also work with a mixer but at a very low speed.
Add the lemon zest and juice, then the ricotta and mix everything well.
Butter and flour a 8-9 inch mold, pour the mixture and bake for about 30 minutes.
Always do the toothpick test, if necessary, extend the baking time by a few minutes. Remove from oven and let cool, sprinkle with powdered sugar.
Bon appétit
Art in the Kitchen recommends…
Very soft ricotta bundt cake, if you don’t prefer ricotta you can always replace it with 1 jar of yogurt or omit it altogether.
