LEMON RICOTTA BUNDT CAKE

 

 My Lemon Ricotta Bundt Cake is bursting with zesty, delicious lemon flavor. This delectable cake is topped with powdered sugar and decorated with lemon slices and fresh mint.

 

 

Lemon Ricotta Bundt Cake Ingredients:

2 1/3 cups All-Purpose Flour

2 teaspoons Baking Powder

1 teaspoon Salt

3 large Eggs, room temperature

1 1/4 cups Granulated Sugar

1/2 cup Extra Virgin Olive Oil

Zest from 3 Lemons

Juice from 1 Lemon

1 cup Whole Milk Ricotta Cheese

2 teaspoons Vanilla Extract

Powdered Sugar for dusting

Lemons and Mint for garnish

 

Preheat the oven to 350°F. Spray your bundt pan well with baking spray and leave aside. Set aside the Flour, Baking Powder, and Salt in a mixing dish. Beat the eggs in the bowl of your stand mixer fitted with the paddle attachment to break them up. Beat in the Olive Oil, Sugar, and Lemon Juice until blended. Beat in the Ricotta, Lemon Zest, and Vanilla Extract until well blended.

Gradually combine the flour mixture while on low speed. Scrape along the sides and bottom of the bowl with a spatula to ensure that everything is well combined, then pour into the prepared bundt pan. Cook for 45-50 minutes, or until the cake is golden brown and introduced into the body and the middle comes out clean. Allow it to cool in the pan for 10-15 minutes before inverting it onto a serving platter to cool entirely. When completely cold, sprinkle with powdered sugar and decorate with lemon slices and mint.