Prep Time:
20 mins
Cook Time:
40 mins
Additional Time:
40 mins
Total Time:
1 hr 40 mins
Servings:
12
Yield:
1 Bundt cake
Ingredients
Glaze:
Directions
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a tube cake or Bundt pan.
Morgan Hunt Glaze / Food Stylist: Emily Nabors Hall /Prop Stylist: Phoebe Hausser
Mix cake flour, baking powder, baking soda, and salt into a large bowl.
Morgan Hunt Glaze / Food Stylist: Emily Nabors Hall /Prop Stylist: Phoebe Hausser
Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.
Morgan Hunt Glaze / Food Stylist: Emily Nabors Hall /Prop Stylist: Phoebe Hausser
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
Morgan Hunt Glaze / Food Stylist: Emily Nabors Hall /Prop Stylist: Phoebe Hausser
Meanwhile, mix powdered sugar, lemon juice, and lemon zest together. Add more lemon juice if the glaze is too thick, or more powdered sugar if it's too thin. Drizzle the glaze over the cooled cake.
Morgan Hunt Glaze / Food Stylist: Emily Nabors Hall /Prop Stylist: Phoebe Hausser
Cook’s Note
If you prefer not to glaze it — dust with powdered sugar for a beautiful presentation.
Nutrition Facts (per serving)
340
Calories
16g
Fat
44g
Carbs
7g
Protein
ble>
