If you’re searching for the ultimate lemon dessert, this Lemon Ricotta Bundt Cake is about to become your new go-to recipe. This Italian-inspired cake blends creamy ricotta cheese with the bright, tangy essence of fresh lemon juice and zest. The result? A soft, moist, and flavorful cake that’s perfect for any occasion — whether it’s a family gathering, weekend brunch, or a light dessert after dinner.
Why You’ll Fall in Love with This Lemon Ricotta Cake
The magic of this bundt cake comes from the ricotta cheese. Unlike traditional cakes that might dry out, the ricotta ensures every bite stays soft, tender, and rich without feeling heavy. It’s an Italian classic that pairs perfectly with fresh fruit, whipped cream, or a dusting of powdered sugar.
If you adore citrus flavors, this cake delivers the ideal balance of sweetness and tang. It’s not overly sugary — instead, the fresh lemon juice and zest give it a bright, refreshing kick. The glaze takes it to the next level, adding a glossy, tangy-sweet finish.
Ingredients Breakdown
Butter: Softened, room-temperature butter creates a rich base and helps the cake achieve its fluffy texture. Both salted and unsalted butter work — salted adds a slight savory note, enhancing the sweetness.
Sugar: Granulated sugar sweetens the cake and gives it structure.
Ricotta Cheese: Whole milk ricotta is a must. It brings moisture and a creamy texture to the cake, keeping it soft for days. Make sure to drain the ricotta well to avoid excess moisture weighing down the batter.
Eggs: Large, room-temperature eggs bind the cake and contribute to its light, airy texture.
Vanilla Extract: A touch of vanilla rounds out the flavors.
Lemon Zest & Juice: Fresh lemons are key! The zest holds the essential oils for a fragrant aroma, while the juice adds tangy brightness. Opt for organic lemons when possible, as you’ll use the zest.
Flour: All-purpose flour gives the cake structure. For an extra tender crumb, cake flour can be substituted.
Baking Soda: This leavening agent helps the cake rise perfectly.
Salt: A pinch of kosher salt balances sweetness and enhances flavor.
Powdered Sugar: Used for the glaze, it blends smoothly for a glossy, sweet-tart finish.
Candied Lemon Peel or Lemon Slices (Optional): A decorative finish that adds an extra punch of citrus.
Step-by-Step Instructions
1. Prep Your Pan and Oven:
Preheat your oven to 350°F (175°C). Grease a 12-cup bundt cake pan with butter and flour or nonstick spray.
2. Cream Butter, Sugar, and Ricotta:
In a large mixing bowl, cream together the butter and sugar until light and fluffy — about 2 minutes. Add the drained ricotta and beat on medium speed for 5 minutes. This step is crucial for a fluffy, moist cake.
3. Add Wet Ingredients:
Mix in the eggs one at a time, ensuring each is fully incorporated. Add vanilla extract, lemon zest, and lemon juice. Beat until combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing, which can make the cake dense.
5. Bake:
Pour the batter into the prepared bundt pan, smoothing the top. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
6. Make the Lemon Glaze:
Whisk powdered sugar and lemon juice in a bowl until smooth. Adjust consistency by adding more juice for a thinner glaze or more sugar for a thicker one.
7. Glaze and Decorate:
Once the cake is fully cooled, drizzle the glaze over the top. Garnish with candied lemon peel or sliced lemon for a bakery-worthy finish.
Tips for the Best Lemon Ricotta Bundt Cake
- Drain Your Ricotta: Place ricotta in a fine mesh sieve over a bowl for about an hour to remove excess moisture. This ensures a fluffy cake, not a dense one.
- Room Temperature Ingredients: For the best texture, ensure your butter, eggs, and ricotta are all at room temperature before mixing.
- Glaze Alternative: Swap the lemon juice in the glaze with Limoncello for a boozy, adult-friendly twist.
- Serving Suggestions: Pair with fresh berries, whipped cream, or vanilla ice cream for an extra indulgent dessert.
- Storage: Store in an airtight container for up to 3 days at room temperature or refrigerate for a week.
