Moist and fluffy lemon ricotta bundt cake is perfect for a dessert or even for a Sunday brunch or why not, for a sweet breakfast. The ricotta makes it super moist and airy. For a fancier version you can drizzle lemon glaze on top instead of sprinkling powdered sugar. Up to you.
prep time 15 min cook time 50 min + 15 min cooling time
ingredients
- 4 eggs
- 220 g sugar
- zest and juice of 1 lemon
- 100 g sunflower or peanut oil
- 250 g ricotta
- 80 g potato starch/corn starch
- 260 g flour
- 16 g baking powder
- powdered sugar to sprinkle on top
1. Preheat oven to 180 C. Oil and flour a 24-26cm bundt cake pan.
2. In a large bowl cream together the eggs and sugar until well combined.
2. Add zest and juice of lemon, beat some more, add the oil and then ricotta and beat until light and fluffy.
3. Keep beating and add potato starch and then in a few batches the flour where you have mixed the baking powder.
4. Pour the batter into the pan and bake for 50 min or until a toothpick inserted comes out clean. Let the cake cool in the pan for 15 min before turning out onto a wire rack.
5. When the bundt cake is completely cooled, sprinkle the powdered sugar (or drizzle the lemon glaze) on top.
BUON APPETITO!