Lemon cakes are one of my favorite desserts of all time. I have tried chocolate ricotta bundt cake, orange ricotta bundt cake and almond ricotta bundt cake. The most recent addition to my lemon cake recipe arsenal is this Ricotta Lemon Bundt Cake with Zucchini. "Zucchini?" you may be thinking. What is it exactly? Yes! While zucchini and chocolate are almost ubiquitous. It thickens and moistens the cake while also enhancing the lemon flavor.
The icing on this lemon and ricotta bundt cake complements the cake's strong lemon flavor. This straightforward cake recipe tastes and looks fantastic, especially when baked in a bundt pan.
Drizzling a glaze over your lemon ricotta cake adds a unique flavor and a lovely crimson hue.
WHY I CHOOSE LEMON RICOTTA BUNDT CAKE
Ciambellone, as the name implies, is a simple Italian-style Bundt cake baked in a circular, ring-shaped (Bundt) pan. ("Ciambellone" means "large ring" or "giant doughnut" in Italian.) Ciambellone/ciambellotto/ciambella cakes are almost as popular in Italy as Bundt cakes. Over the years, my Aunt Dina's lemon-and-anise-scented ciambellotto evolved into this version with olive oil, ricotta, and extra lemon.
The olive oil and ricotta combination produce a delicate, moist cake with a soft, slightly gritty crumb that keeps for several days. The lemon and ricotta bundt cake is the kind of simple cake that Italian aunts and grandparents keep on hand in case of (un)expected visitors.
This lemon ricotta Bundt cake is like sunshine on a plate, and it's an easy way to mark a special occasion. (In fact, over the years, I've made this cake for Easter, Mother's Day, Father's Day, baby and wedding showers, and holiday brunches, and it's always a hit, disappearing quickly.) Although citrus fruits are in season during the winter and provide welcome relief from gray days, I crave light and colorful lemon sweets like this one more frequently in the spring. This lemon cake feels right at home, brightening up a cold winter afternoon with a mug of hot tea while emulating the brightness of a beautiful spring day, enhanced when served with in-season berries.
This not-too-sweet cake can be served as an afternoon snack or, as the Italians do, for breakfast (with an espresso or cappuccino, of course). Confectioners' sugar or dollops of homemade whipped cream, fresh fruit, or berry compote can be used to garnish. You can make a simple lemon glaze with confectioners' sugar and lemon juice to spread on the top of the cake and elevate it to the level of a special-occasion dessert, but it isn't necessary. (And, while my Aunt Dina would have frowned on this extra step, if she had a sweet tooth, I doubt she would have refused a glazed piece.)
WHERE CAN I FIND INSTRUCTIONS FOR LEMON RICOTTA BUNDT CAKE?
This cake is also one of the simplest to make. There will be no additional layers, icing, or decorating.
Standard cake ingredients are required, such as butter, eggs, sugar, flour, baking soda, and baking powder. However, the ingredients make a difference.
INGREDIENTS OF LEMON RICOTTA BUNDT CAKE
• Spray a bundt pan
• 3 cups of regular flour
• four tbsp baking powder
• 1 tbsp. kosher salt
• 12 cups cane sugar, unrefined
• 2 tbsp lemon zest, coarsely grated (from about two large lemons)
• 1 cup extra-virgin olive oil, moderately flavored
• 1 tbsp. vanilla extract
• 1 (16-ounce) package of whole-milk ricotta cheese (about 134 cups)
• four massive room-temperature eggs
• Confectioners' sugar for the final coating of the cake
INSTRUCTIONS OF LEMON RICOTTA BUNDT CAKE
Preheat the oven to 350° Fahrenheit. Coat the Bundt pan with cooking spray, getting into all the crevices.
In a mixing bowl, combine the flour and salt.
Mix the sugar and lemon in a large mixing bowl until the sugar is moist and aromatic. Whisk in the ricotta and eggs until thoroughly combined.
With a rubber spatula, fold the flour mixture into the wet ingredients until thoroughly combined.
Fill the Bundt pan halfway with batter, smooth the top, and lightly tap the pan. Cook for 40 to 50 minutes. I usually start checking mine at the 30-minute mark just to be safe.)
Cool it for 15 minutes before carefully transferring it to a rack. The cake can be stored in an airtight container for 2 to 3 days. (I kept mine on a cake plate covered with a plastic cake dome for a few days.)
WHICH INGREDIENT IS THE MOST IMPORTANT IN MOIST CAKES?
Ricotta is, without a doubt, the secret to this show-stopper. It quickly adds richness and moisture to the cake.
WHAT IS THE TASTE OF LEMON RICOTTA BUNDT CAKE?
The icing complements the cake's strong lemon flavor with a hint of blackberries.
Ricotta cheese is ideal for this dish. It has a lovely buttery crumb, and the bright yellow flesh contrasts nicely with the rich crimson blackberry glaze!
The lemon and ricotta bundt cake is absolutely stunning, as are all ricotta desserts. You'll feel so happy and prosperous when you serve it to your guests!
NOTES
I like the flavor of olive oil that adds to baked goods and the perfect lemon ricotta bundt cake is also healthy! You can also make blueberry or martha stewart lemon ricotta bundt cake. In addition, if you’re on a diet, it would be better to try a gluten free lemon ricotta bundt cake.