Ricotta and Lemon Bundt Cake Recipe

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup ricotta cheese
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 lemon, zested and juiced
• 1/2 cup unsalted butter, melted
• 1/2 tsp vanilla extract
• Confectioners’ sugar for dusting

Instructions:

1. Preheat oven to 350°F. Grease a bundt cake pan and set aside.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a separate large bowl, whisk together ricotta, sugar, and eggs until smooth.
4. Whisk in lemon zest, lemon juice, melted butter, and vanilla extract.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Pour the batter into the prepared bundt cake pan and smooth the top.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
9. Dust with confectioners’ sugar before serving.

Verdict:

This Ricotta and Lemon Bundt Cake is a delightful combination of tangy and sweet. The ricotta cheese adds a moist and creamy texture to the cake, while the lemon gives it a refreshing zing. Perfect for a summer brunch or afternoon tea, this cake is sure to impress your guests.

Serving Suggestions:

• Serve with fresh berries and whipped cream.
• Enjoy with a cup of tea or coffee.
• Top with a dollop of lemon curd for extra lemon flavor.