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Fluffy lemon ricotta bundt cake

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!

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Lemon pound cake

I love lemons! Hence I love all the lemony desserts. Today I made a lemon pound cake. I was looking for a simple recipe and this one turned out great.

prep tme 25 min     cook time 50 min
ingredients
  • 200 g butter (soft)
  • 2 dl sugar
  • 3 eggs (room temperature)
  • 2-3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 3 dl flour
  • 2 tsp baking powder
  • 2 tsp vanilla sugar
  • for greasing the bundt pan some butter and flour/sugar/bread crumbs
  • for decorating some zest and powdered sugar

1. Grease and flour a bundt pan and turn on the oven at 175C.

2. Cream butter and sugar. Beat in the eggs one at a time and cream well. Add lemon juice and zest.

3. Mix together dry ingredients and add to the cream folding them well with a spatula.

4. Pour the batter into the pan and smooth with a rubber spatula.

5. Bake at 175C for about 50 min until golden brown and the tester comes out clean.

6. Let the cake cool for 10 min before you invert it onto a wire rack.

7. Leave the cake to cool completely before decorating it with powdered sugar and some zest.

tip 1: use always butter and eggs at room temperature

tip 2: sift always the dry ingredients before adding to the batter

BUON APPETITO!