Lemon Ricotta Bundt Cake

Ingredients

CAKE

• ¾  C.  BUTTER, SOFTENED

• 1 ½ C.  SUGAR

• 15 0Z WHOLE MILK RICOTTA

• 3 LARGE EGGS

• 1 T.  VANILLA

• 4  LARGE LEMONS (TO ZEST AND JUICE)

• 1 ½ C.  FLOUR

• ½ T.  BAKING SODA

• ½ T.  SALT

LEMON GLAZE

• 2 C.  POWDERED SUGAR

• 3 T.  FRESH LEMON JUICE

Instructions

1. Preheat oven to 350 degrees. 

2. Butter and flour a Bundt cake pan and set aside.

3. In a large mixing bowl or stand-up mixer, cream the butter and sugar until well mixed. 

4. Add the ricotta and blend until light and fluffy, about 5 minutes.  Add the eggs, one at a time, mix well. 

5. Mix in the vanilla, 1 T. lemon juice and 1 T. lemon zest.

6. Whisk together the flour, baking soda, and salt. 

7. Incorporate the dry ingredients into the wet mixture slowly. 

8. Pour the batter into the prepared pan and smooth as needed. 

9. Bake for 40-50 minutes, until the cake is set, and the toothpick comes out clean. 

10. Let the cake cool in the pan for 15 minutes prior to transferring to cooling rack.

11. Make the glaze. 

12. Whisk the powdered sugar and lemon juice until smooth. 

13. Add more juice or water for desired consistency. 

14. Drizzle the lemon glaze over the top of cooled cake (for best results with glaze, let cake cool on rack for an additional hour).

*To spice things up, you can substitute Limoncello liquor for the lemon juice in the glaze.