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.
Preheat the oven to 350 F and spray a bundt pan with oil or cooking spray.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
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.
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.
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.