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.