LEMON RICOTTA BUNDT CAKE – ITALIAN DESSERT

This light and flavorful Lemon Ricotta Bundt Cake will definitely become one of your favorite Italian desserts. Because of the creamy ricotta, this cake stays super moist and airy.

When I first tried this cake, I couldn’t believe the flavor. I’ve never been a huge lemon dessert fan, but this cake is the exception. It is truly the perfect balance of sweetness with a hint of delicious lemon flavor.



If you have a stand up mixer, this is a great time to pull it out! Otherwise, a handheld mixer works well. First, you want to butter and flour a bundt pan and preheat oven to 350 degrees.

Second, cream together the butter and sugar. Then add the ricotta and cream until fluffy, about 5 minutes. Incorporate in the eggs, vanilla, lemon peel and zest. Sift the dry ingredients and add those in. Fold in the candied lemon peel. Pour in prepared pan.

For the glaze, whisk together the powdered sugar and lemon juice until desired consistency is reached. Pour over the bundt cake and sprinkle on candied lemon peel. Serve warm or refrigerate for up to three days

Ingredients

• 3/4 cup butter, softened (1 1/2 sticks)
• 1 1/2 cups sugar
• 15 ounces whole milk ricotta
• 3 large eggs
• 1 teaspoon vanilla
• 1 large lemon, zested and juiced
• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup Candied Lemon Peel like Paradise

Lemon Glaze

• 2 cups powdered sugar
• 3 tablespoons fresh lemon juice add more or less for consistency
• Candied Lemon Peel for decorating

Instructions

1. Preheat oven to 350 degrees. Butter and flour a bundt cake pan and set aside.
2. In a large mixing bowl or stand up mixer, cream together the butter and sugar until well combined. Add the ricotta and blend until light and fluffy, about 5 minutes. Mix in the eggs, one at a time, incorporating well. Mix in the vanilla, lemon juice, and lemon zest. 
3. ............................................

for full instruction please see : thisdelicioushouse.com

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