This lemon ricotta bundt cake is one of the most delightfully moist cake recipes you’ll ever bake, offering a perfect balance of bright citrus and creamy texture. It’s surprisingly simple to make, perfect for sharing, and guaranteed to become a favorite.
Key Ingredients & Substitutions:
- Ricotta Cheese: Use whole milk ricotta for the best texture in this moist cake recipe.
- Lemons: Fresh lemon zest and juice are essential. Don’t use bottled juice.
- All-Purpose Flour: A good quality flour works best.
- Granulated Sugar: Provides sweetness and structure.
- Eggs: Large eggs bind everything together.
- Vegetable Oil: Contributes to the cake’s moistness. You can use another neutral-flavored oil like canola oil.
- Baking Powder & Baking Soda: Help the cake rise.
Ingredients:
For the Cake:
- 2 cups (4 sticks) unsalted butter, softened
- 2 ½ cups granulated sugar
- 4 large eggs
- 1 ½ cups whole milk ricotta cheese
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest of 2 large lemons
- ¼ cup fresh lemon juice
For the Glaze (Optional):
- 1 ½ cups powdered sugar
- 3-4 tablespoons fresh lemon juice
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Servings: 12-16 slices
- Calories per serving: Approximately 350-400 (without glaze)
- Tools Needed: Bundt pan, stand mixer or hand mixer, mixing bowls, whisk, rubber spatula
Step-by-Step Instructions:
1. Prepare Your Bundt Pan
Thoroughly grease and flour your bundt pan. This prevents the cake from sticking and ensures a clean release, which is crucial for a beautiful bundt cake.
2. Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air, making your moist cake light and tender.
3. Add Eggs and Wet Ingredients
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, mix in the ricotta cheese, vegetable oil, vanilla extract, lemon zest, and lemon juice until just combined.
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents throughout your cake batter.
5. Gently Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as overmixing can lead to a tough cake, and you want a truly moist cake.
6. Bake the Cake
Pour the batter evenly into your prepared bundt pan. Bake in a preheated oven at 350°F (175°C) for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool and Glaze
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Once cool, whisk together the powdered sugar and lemon juice for the glaze and drizzle it generously over the cake.
Variation Ideas:
- Berry Burst: Fold in 1 cup of fresh blueberries or raspberries into the batter before baking.
- Almond Essence: Add ½ teaspoon of almond extract along with the vanilla for a different flavor profile.
- Poppy Seed: Mix 2 tablespoons of poppy seeds into the dry ingredients for a classic texture.
Storage Instructions:
Store your lemon ricotta bundt cake at room temperature in an airtight container for up to 3-4 days. If you prefer to extend its freshness, you can refrigerate it for up to a week. For longer storage, slices can be wrapped individually and frozen for up to 2 months; thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Q: Why is my bundt cake sticking to the pan?
A: You likely didn’t grease and flour your pan thoroughly enough. Ensure every crevice is coated.
Q: Can I use low-fat ricotta cheese?
A: For the best flavor and a truly moist cake, whole milk ricotta is highly recommended. Low-fat options may alter the texture.
Q: My cake is dry, what went wrong?
A: Overmixing the batter or overbaking are common culprits. Ensure you mix until just combined and check for doneness with a skewer.
Q: Can I make this cake ahead of time?
A: Yes, this moist cake recipe is excellent made a day in advance. Store it at room temperature in an airtight container.
Q: Can I use bottled lemon juice for the glaze?
A: While possible, fresh lemon juice provides a much brighter and more authentic flavor for both the cake and the glaze.
Q: What if I don’t have a bundt pan?
A: You can bake this batter in a 9×13 inch baking pan for approximately 45-55 minutes, adjusting baking time as needed.