Lemon Ricotta Bundt Cake

Servings: 8 Total Time: 59 mins Difficulty: Beginner
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This cake is so soft and moist from the olive oil and ricotta, tastes like pudding.

Print Recipe

Lemon Ricotta Bundt Cake

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Cold Mixing
Difficulty: Beginner Prep Time 25 mins Cook Time 34 mins Total Time 59 mins
Cooking Temp: 180  C Servings: 8
Best Season: Suitable throughout the year

Ingredients

Method

  1. Preheat oven to 180C/350F.

  2. Grease and dust with flour a 25cm bundt tin.

  3. In a large bowl sift the flour, baking powder, baking soda, salt and sugar and whisk until combined.

  4. In a medium bowl combine the remaining ingredients and mix together until smooth.

  5. Add the wet ingredients to the dry ingredients with a rubber spatula until fully combined (don't over mix the batter). The batter will be quite thick.

  6. Spoon the batter into the prepared bundt tin, smooth the top with the back of a spoon to even it out, and bake for 35-40 minutes or until a skewer stick inserted in the middle comes out clean with no crumbs.

  7. Remove from oven and let cool for 10 minutes before inverting onto a cooling rack.

  8. Enjoy!

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