Lemon Ricotta Bundt Cake

Sun, 19 January 2025

170 g butter, softened

340 g granulated sugar

425 g ricotta cheese, drained

3 large eggs

5 mls vanilla

1 large lemon, zested and juiced

250 g self-raising flour

3 g bread soda

3 g salt

Lemon Glaze

280 g icing sugar

40-60 mls (2-3 lemons) fresh lemon juice or Limoncello

Method

Preheat oven to 160 degrees Celsius. Spray a standard bundt cake pan with oil and set aside.

In a large mixing bowl or stand-up mixer, blend together the butter and sugar until well combined. Add the drained ricotta and mix until light and fluffy, about 5 minutes. Mix in the eggs, incorporating well. Add the vanilla, lemon juice, and lemon zest and mis again.

In a separate bowl, whisk together the flour, bread soda and salt. Add half the dry ingredients, blend, then add the remaining dry ingredients until batter looks glossy and creamy.

Pour the batter into the prepared pan and smooth the top. Bake 50-60 minutes, or until the cake is set and a toothpick inserted comes out clean. Let cool in pan for at least 15 minutes before turning out onto a wire rack to cool.

Make the glaze to your own desired consistency. Whisk together the icing sugar and lemon juice (or Limoncello) until smooth. Add your own preferred amount of lemon to achieve desired consistency. Drizzle over the top of the cake, which can be done when cool or while still warm. Option to poke holes in the cake with a toothpick so that more of the glaze seeps into the cake.