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
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Preheat the oven to 350 F and spray a bundt pan with oil or cooking spray.
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In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
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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.
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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
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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.
Recipe Notes
To adjust the recipe for a loaf pan, bake at 325F for around 50 minutes or until a toothpick inserted in the centre comes out clean and the edges are golden brown. For muffins, bake at 325F for around 25-30 minutes. The total bake time will vary depending on the size of your loaf pan or muffin tins.
This looks amazing – and would be a great addition to my Easter weekend. Question (and I’m sure you knew it was coming): what if I don’t have a bundt pan? Any alternatives?
Hi Lisa! Yes you could absolutely use another cake pan of a similar volume – I think that two 9″ round pans would be appropriate based on my digging:)
Really late to the party here but this cake is wonderful. I made it today and substituted Bobs 1:1 GF AP Flour, used Greek yogurt instead of ricotta, and coconut sugar instead of regular sugar and it turned out amazing! Perfect spring dessert!
Thank you so much Lindsey! So happy you liked it and that those substitutions worked well! Tori
Ummmm ~ Hello ~ Did you forget where we live?! You can drop off this bundt cake any day of the week 😉 Looks amazing!!!
Love Mom
Haha thanks Ma! xo
I suppose if I didn’t have ricotta I could substitute Greek yogurt?
You could try that Pat, it would likely work out though I haven’t tried it. Let me know if you try!
OMG! A new favorite. I just baked this cake with my daughter and it turned out amazing! We added a vanilla glaze on top. Just perfect!
Yum! I just made this in an 8×8 pan. Delicious! Thank you for your recipes.
Thank you for letting me know that it worked in the square pan, great to know Maria! Glad you enjoyed it:)
Would this cake still be fresh if made the day before?
Yes it would in my experience!
This was a gorgeous cake Tori!! It’s going to be a regular in my house. I loved it!
Never baked with ricotta but have it in the oven now. Sounded too good not to try.
I made this for a family gathering on Sunday. I had a 5 lb tub of ricotta for the lasagne and so needed something to use it up. Also have a pretty Christmas wreath bunt pan. This recipe was just what I needed. I added some lime and clementine zest and juice with the orange and lemon. It was the hit of the party! Very moist and citrusy delicious!
Very easy to make.
Can cocoa powder be added to the recipe with success? How much is sufficient to produce a rich chocolate flavor? Secondly, what size bundt pan are you using?
Hi Rose, I’m really not sure. I don’t know how it would taste to be honest, but if you try it I would love to hear! I would add about 1/2 c. cocoa powder if I were experimenting. I use a standard bundt pan, 10″ diameter.
This is delicious! Thanks for sharing.
I made this for Easter morning this year, and the family loved it. Even my husband, who is a picky eater, asked me to make it every Easter. This is going to be our new tradition! Thank you!
That’s awesome thanks for letting me know Andrea, I’m happy that your crew loved it!
How do you think this would turn out with all purpose G-Free flour ? I’m dying to make this!!! Thank you for sharing your yummy recipes!
Hi Angela it’s hard to say as I haven’t tried it but would love to hear from you if you do! Thanks for the comment!
How much rhubarb did you add to the recipe?
I added 2 cups tossed with 2 Tbsp. of sugar and folded it in at the end.
Hi Tori ! I made it with Bobs Ted Mill all purpose Gluten Free flour and it turned out great!! So moist and flavourful! This is a new favourite at our house 😍😁 Thank you for sharing it!!
Love this thank you!! So great to know!
Would it be suitable because of lower amount of white sugar but honey to serve for a diabetic? Have special occasion coming up and I need a diabetic friendly cake.
Lol sorry that should say “Bobs Red Mill” 🤦🏼♀️
Having just returned from Sicily where lemon torta was available at breakfast every morning, I tried this. Normally I halve any sugar in cakes, but should have read you are a dieticien, you have probably reduced the sugar already. It turned out fabulous but I had to serve it to guest with lemon sorbet and vinalla ice cream. Will try the recipe with all the ingredients next time. Definitely a favourite that I will bake regularly from now on.
So happy you loved it Linda!
Could I use all lemon if I just wanted lemon flavor? This looks delicious thank you! 🙂
Yes you could!
Spectacular recipe. Light and lovely, not overly sweet. Thank you 🙂
I tried this recipe but it turned out dense rather than moist! And I didn’t over mix.. the batter was dry and hard and I had to push it rather than pour it into the pan.. I wonder why??!
Hi Donya, I’m sorry to hear this! It is a very dense cake, and the batter is thick, but it should still be more moist vs dense. I wonder if it is a difference in altitude? Sometimes that has an impact on baking! Not sure where you live?
Omg Tori!
LOVED this cake! Delicious and moist. Going to be a staple in my house! Thanks for the recipe.
Thanks Jess!! So happy you loved it!!
I tried this wonderful recipe. Unfortunately, I could not get ricotta cheese in our grocery shop and replaced it with Philadelphia creamed cheese. The cake was delicious, not sure of calorie content. thanks
Hi Paula, thanks for the feedback! The cream cheese would certainly make it richer, but regardless this is what we would call a ‘sometimes food’ in our house:). Glad you liked it!
Hi I made this using a le creuset 10 in tube pan I think maybe because of the diameter being large it was rather flat light and moist but not as tall as yours looks in the picture. Tastes great
Hi Marta, yes if it wasn’t a standard bundt pan it may not come out very tall. Glad you liked the taste!
Hi Tori,
Can I substitute almond flour or coconut flour instead of regular flour? If so, how much would you use for any one of those two? It looks so good! 🙂 Thank you xo, Herica
Hi Herica! I’m not totally sure but you can try! I don’t think I would do all almond flour it would be too heavy, perhaps try a combination?
Turned out amazing. Thanks for the great recipes. 🙂
Fabulous thanks Andrea!
I made this cake this weekend and it was delicious! I received some comments that it was tasty but very crumbly. Is there something you can add to make it a touch more moist?
Hi Diana, you probably could have baked it a bit less. But yes you could add a bit more honey or olive oil, perhaps a couple tablespoons of either!
Hi Tori
Flavors were great, dense/moist but it didn’t rise at all…………altitude/Calgary??
I’ve been baking a long time, not sure what went wrong. Mind you it was all eaten
Hi Sharon, that’s so strange, I’ve made it a gazillion times and it rises…. perhaps the altitude? I’m sorry I really am not sure!
What would you recommend in place of the eggs? Would flax eggs work? My daughter has an allergy to eggs.
Hi Kathy, it should work but I haven’t tried it – let me know if you do!
Made this cake today. Tastes so lovely. The top cooked to a lovey golden colour. But then when I tipped it out of bundt pan I was surprised how dark it was. Baked it for 45 mins middle rack of oven. I see you dust yours with icing sugar. But any suggestions for not having such dark sides from within pan
Hi Anne Marie sorry for the delay here! I think I would just bake it for a bit less time – if your bundt pan is a dark pan that could be part of the issue as they tend to make a darker cake. Try testing it with a toothpick when it looks done in the oven, likely around 35-40 min? Every oven is different!
This cake is so delicious! The batter was a lot thicker than I was anticipating so I added about a 1/4 cup of milk. We topped a piece of the cake with vanilla ice cream and cherries flambé, so yummy!
Great idea! I’m glad you enjoyed!
Made this for my sons 6th birthday cake with fresh raspberries in between 2 9” round pans and vanilla icing…it was a hit! Thank you for all the amazing recipes (he also requested angel cakes for his birthday breakfast!)
For anyone who is GLUTEN FREE, I’ve made this with Presdient’s Choice gluten free flour and it turned out so well. Even my Dad who teases about GF not tasting good told me I wasn’t allowed to take the left overs home lol! Thanks for the recipe Tori, I’ve tried many lemon bundt recipes and this has topped them all!!
Thank you Laurie I really appreciate it so helpful for people!
I made this today for the first time, and it certainly won’t be the last. Ridiculously good!
So glad you liked it!
What is a good replacement for the honey? Maple syrup? Olive oil? If so, equal amounts as the honey?
Ready to make it this rainy weekend to brighten things up!
Hi Estefania – I think you could substitute it with maple syrup but I haven’t tried. Sorry for the delay in responding this comment got sent to the wrong folder for approval!
Do you have any tricks on getting cakes out of that specific bundt pan from Williams Sonoma? It’s non stick and I still spray/spread with oil before baking, but it never seems to come out nicely. Thanks!
Hi Megan! I’m sorry to hear that! Have you tried flouring the pan a little? I haven’t had that experience so I’m not sure what is happening – but also leaving the cake in the pan for too long once it cools can add to that stickiness. Another consideration!
Hi Tori could I use only orange in the same proportions as called for in lemon? Or measurement suggestions for orange only? Thank you.
Hi Mare, the orange helps balance the flavour but in theory you could substitute lemon for orange!
What is the sauce you put on top? Can’t wait to bake it tomorrow ❤️
I just put a simple glaze on top!
This cake was so easy to make, and absolutely delicious!😋 I made a vegan version…used maple syrup instead of honey. Instead of ricotta…I used silk almond plain yogurt. I used flax eggs…instead of eggs!
A must try!
So glad you liked it Jody! So happy you were able to make a vegan version!
Hi Tori – I made the cookbook version of this with gluten-free flour and unfortunately it didn’t cook through despite leaving it in for extra time. I thought maybe it was a weird reaction with the GF flour, so I’ll try regular flour next time. Just noticed though that this version on your blog has a much longer cooking time! I’m curious why that is?
Hi Devon, I’m so sorry to hear that! This version has a bit more moisture hence the longer cooking time!
Okay thanks. Must have been the flour then. I’ll give it another shot.
This lemon cake has become a favourite in my house, it’s amazing! As a mom of two, I’m always looking for recipes of baked goods that are lightly sweetened and I really appreciate how healthy your recipes are. Is honey the best way to add sweetness? I notice that you use it often in your recipes. Lately I’ve been researching granola bar recipes and there are recipes that call for maple syrup, agave syrup or honey. Which is the “healthiest” sweetener?
Hi Melissa, thank you! I do like to use honey or maple syrup whenever possible for sweetening dishes. They are less refined vs white sugar and add a lot of moisture to baking as well which I love. I don’t recommend using agave syrup to be honest as it is very high in fructose which is a type of sugar that we should limit. I hope this helps!
Hello! Is there a substitute for honey?
Can’t wait to try
Hi Jodi! You could try maple syrup! Enjoy!
I absolutely love lemon anything and had been eyeing this recipe for some time. I was a bit weirded out by the Ricotta to be honest, but finally tried it. IT WAS AMAZING!!! A huge hit at our socially distanced BBQ. I will definitely be making this again.
So happy you liked it! Thank you!
Hi Tori,
Love this recipe so so much! Could this recipe be made into muffins?
I was watching your stories today and I was craving something sweet so I made it. I had all the ingredients which is what I love about your recipes. This was by far the best cake I have ever made. It was so moist and just tasted divine.
Hi Becky! Best cake you have ever made?! I am so honoured! Tori
Amazing cake! Easy and delicious. It is light and not too sweet. I bought a beautiful bunt pan just to make this recipe. It turned out beautifully. Thank you for such a great recipe.
Hi Maria! I am so happy you enjoyed and thank you for the wonderful review. tori
Oh my. Absolutely Delicious. Didn’t have ricotta cheese, used yoghurt.
Thanks so much Judy! And thank you for taking the time to rate it! Tori
Scrumptious! I deviated only slightly from the recipe-used all Meyer lemon juice, and replaced the eggs with flax/water because we’re out of eggs. It has a lovely citrus flavor and a perfect, light texture. My seven-year-old wrote in his gratitude journal that today he is thankful for me…because I made cake.
Hi Miriam! This warms my heart. Thank you so much for sharing and for rating the recipe! Tori
AMAZING cake! I made this vegan with homemade cashew ricotta, flax eggs instead of eggs and maple syrup instead of honey. Also used all lemon instead of orange, and tangerine juice for the glaze. Moist and light and delicious!! Thanks for the great recipe, will have to browse the website for more
Hi Nina! Thanks so much for this review! you are so welcome I am thrilled you enjoyed and I love hearing how your vegan version turned out. Tori
Hello. Could self rising flour be used in this recipe?
Hey Linda! I have not tried that in this recipe, but if trying it out make sure to leave out the baking powder & salt! Let me know how it goes if you try! Tori
Hi Tori, I absolutely love your recipes – thank you! I’m Canadian and living in the UK. Over here we have “plain” flour and “self raising” flour. I never know what to use in place of good old Canadian all purpose. I assume self raising to get the raise? I’m not sure if you’ve ever been asked this question before or by chance are familiar with UK flours?! Thank you!
Hi Ainsley thank you! You would use plain flour for these recipes as we add the leaveners separately (baking powder, soda etc). It’s not common practice in Canada and the US to use self-raising flour, so whenever you see all-purpose flour it refers to the plain flour. I hope this helps!
This delicious Sicilian Ricotta/Lemon Bundt Cake is a MUST. I baked it for the first time & followed the recipe to a “T” and is was amazing. I made for my best friends’s 75th birthday and said it was “Amazing”.
Thank You!!
Gracie!!!
Merci!!
I was wondering to make this dairy free what alternate yogurt you would recommend (almond, oat, coconut) or vegan cream cheese to replace the ricotta?
Hi Michelle I tend to find that oat or coconut works best for the yogurt! That is what I would use.
Made this for our Easter brunch and it was a huge hit!! Such a nice flavour, moist and it was very simple to make! Will be making it again!
This cake is the bomb! It is light, citrusy and delicious. I crave this cake more than chocolate cake.
LOVE this recipe! It was a hit with our whole family-so much so that my son requested that I make it for his birthday this weekend! The first time I made it, I subbed the ricotta with plain vegan yogurt (Yoggu brand) as we are trying to cut dairy, and it was amazing! That’s what I’ll do again this weekend. 🙂
Thanks so much for this recipe! It’s going to be a staple in our house now!
Thank you Courtney that is so great to hear! I appreciate you taking the time to write the note and rate the recipe! Tori