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Sicilian Lemon Cake with fresh flowers and oranges
5 from 11 votes

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.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12
Author Fraîche


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


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.