It’s that time of year when I start craving lighter flavours, and citrus is at the top of that list! If you follow me regularly you will know that I have a bit of an obsession with bundt pans. I mean, who wouldn’t, they are SO gorgeous! This Citrus Ricotta Bundt Cake is so moist and satisfying with a perfect hit of lemon.
However, if you follow me you will also know that I’m a dietitian. Which poses a bit of a conundrum, since many bundt cakes don’t exactly qualify as health nut food (good thing I preach everything in moderation).
I decided to take my obsession to a new level and come up with some bundt cake recipes that were lighter and filled with healthier ingredients. Don’t get me wrong, this is still a ‘sometimes food’, but it is miles healthier for you versus the traditional cake recipes that are kicking around my granny’s recipe box.
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.
Sicilian Citrus Ricotta Bundt Cake
This Bundt Cake is what dreams are made of. Full of citrus, moist from the olive oil and ricotta, and so showy!
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 tablespoon lemon zest
- 2 tablespoon orange zest
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoon fresh orange juice
- 1/4 cup honey
For the Glaze
- 1 1/2 cups icing sugar
- zest of 1 lemon
- juice of 1 lemon
For the Cake
Preheat the oven to 350F and spray a bundt pan with oil or cooking spray.
In a large bowl, combine the flour, baking powder, baking soda, salt and sugar. Whisk until combined.
In a medium bowl, combine the remaining ingredients and mix together until smooth. Add the wet ingredients to the dry ingredients and mix with a whisk and/or rubber spatula until fully combined (don’t over-mix the batter). The batter will be quite thick.
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
Add the icing sugar to a small bowl, add the lemon zest, and gradually stir in enough lemon juice to form a thick glaze. Spoon it on to the top of the cake (it will drizzle down on it's own) before serving.