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Lemon Ricotta Bundt Cake

This cake is so soft and moist from the olive oil and ricotta, tastes like pudding.

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Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
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
  • 2 Cups Plain Flour
  • 1 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • ¼ Tsp Salt
  • ½ Cup Sugar
  • 250g/8.8oz Ricotta
  • 2 Eggs Beaten
  • 1 Tsp Vanilla Essence
  • 2 Tbsp Lemon Zest
  • 1 Tbsp Orange Zest
  • ½ Cup Olive Oil
  • ¼ Cup Fresh Lemon Juice
  • 2 Tbsp Fresh Orange Juice
  • ¼ Cup Honey
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!

Read it online: https://lollyskitchen.com.mt/recipe/lemon-ricotta-bundt-cake/