Sicilian Citrus Ricotta Bundt Cake

It’s that time of year when I start craving lighter flavours, and citrus is at the top of that list! This Citrus Ricotta Bundt Cake is so moist and satisfying with a perfect hit of lemon. Top with a simple glaze and this cake is a total showstopper.

I am moderately obsessed with anything lemon. Just one search for ‘lemon’ on the blog is all the evidence you need. You name it, I’ve made it. From scones, cheesecake, pancakes (oh, these pancakes are so good), fruit salad and of course savoury dishes like this killer lemony Seafood Linguine. This particular cake is a tad healthier than the cakes I used to find in my granny’s recipe file: it is lightly sweetened, and moist thanks to the olive oil and ricotta. I make it for my mom every single Mother’s Day and she is always over the moon!

What is a Bundt Cake?

A Bundt cake is a cake that is baked in a Bundt pan, shaping it into that distinctive doughnut shape! You may be rolling your eyes like “duh,” but there are actually a few differences between a Bundt and regular cake pan. Because of a Bundt pan’s shape, recipes are designed to be extra moist, as more of the cake’s surface is exposed to higher temperatures than normal. Bundt pans also require every nook and cranny to be well-greased and floured to make the transferring process easier once baked. You never forget your first Bundt cake that doesn’t remove cleanly….

Cake for Special Occasions

This is a beautiful moist cake that is easy to make and perfect to serve as a part of a Easter dinner or brunch, or simply for guests with a cup of tea.  Full of citrus flavours, ricotta and olive oil, it really reminds me of something that would be served in the Mediterranean.

If you happen to make this recipe, be sure to tag me on Instagram with the hashtag #fraicheliving and leave a comment or star rating below, letting me know how you enjoyed it! 

XO Tori

Sicilian Citrus Ricotta Bundt Cake

Sicilian Citrus Ricotta Bundt Cake

This Citrus Ricotta Bundt Cake is so moist and satisfying with a perfect hit of lemon. Top with a simple citrus glaze and this cake is a total showstopper.

Ingredients

For the Cake

• 2
  cups
  all-purpose flour
• 1
  teaspoon
  baking powder
• 1
  teaspoon
  baking soda
• 1/4
  teaspoon
  salt
• 1/2
  cup
  sugar
• 1
  cup
  ricotta cheese
• 2
  eggs
  beaten
• 1
  teaspoon
  vanilla
• 3
  tablespoons
  lemon zest
• 2
  tablespoons
  orange zest
• 1/2
  cup
  olive oil
• 1/4
  cup
  fresh lemon juice
• 2
  tablespoons
  fresh orange juice
• 1/4
  cup
  honey

For the Glaze

• 1 1/2
  cups
  icing sugar, sifted
• zest of 1 lemon
• juice of 1 lemon

Instructions

For the Cake

1. Preheat the oven to 350 F and spray a bundt pan with oil or cooking spray.

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar.

3. In a separate medium bowl, combine the remaining ingredients and mix together until smooth. Add the wet ingredients to the dry ingredients and mix with a whisk or rubber spatula until fully combined (don’t over-mix the batter). The batter will be quite thick.

4. Spoon the batter into the prepared bundt pan, smooth the top with the back of a spoon to even it out, and bake for 35-40 minutes or until a toothpick inserted into the centre comes out clean with no crumbs. Remove from the oven and let the cake sit for 5-10 minutes before inverting onto a cooling rack. Once completely cooled top with the glaze, if desired.

For the Glaze

1. Add the icing sugar to a small bowl, stir in the lemon zest, and stir in 1 teaspoon of lemon juice at a time until a thick glaze is formed. Spoon the glaze on to the top of the cake (it will drizzle down on it’s own) before serving.