Lemon Ricotta Bundt Cake


Are you ready to indulge in a slice of heaven? This Lemon Ricotta Bundt Cake recipe will captivate your taste buds with its rich flavors and moist texture. Discover the magic of this simple yet decadent dessert that’s perfect for any occasion.

Why You’ll Adore This Recipe

Prepare to be amazed by the simplicity of the ingredient list. With just a few pantry staples and some full-fat ricotta, you’re on your way to creating a culinary masterpiece.

One-Bowl Wonder: Say goodbye to complicated baking techniques. This recipe simplifies the process with its convenient one-bowl mixing method, saving you time and effort.

Flexible Ingredients: No lemon essence? No problem! Freshly squeezed lemon juice and zest serve as excellent substitutes, elevating the cake’s flavor profile to new heights.

Golden Perfection: Bake this cake at 350°F until it boasts a golden brown hue, signaling its readiness to be devoured. Let it cool for at least 20 minutes before removing it from the pan, ensuring a flawless presentation.

Irresistibly Light and Moist

Prepare to be transported to cloud nine with each bite of this cake. The addition of ricotta lends a delightful lightness and moisture that’s truly divine. Whether you’re enjoying it as a snack or pairing it with your morning coffee, this cake is sure to delight your senses.

Ingredients Needed:

Let’s explore the key players in this delectable creation:

Ricotta: Opt for full-fat, unsalted ricotta at room temperature for the ultimate creamy texture.

Eggs: Three medium-sized eggs, also at room temperature, contribute to the cake’s structure and richness.

Vanilla Essence: Enhance the flavor profile with a splash of vanilla extract or essence.

All-Purpose Flour: While gluten-free flour hasn’t been tested, traditional all-purpose flour forms the cake’s foundation.

Almond Flour: Elevate the texture and taste with almond flour or almond meal from a reputable brand.

Semolina: A quarter cup of semolina flour adds a delightful texture to the cake.

Lemon Essence: Reach for lemon essence or embrace the freshness of lemon juice and zest for a burst of citrusy goodness.

Condensed Milk: Sweetened condensed milk pairs harmoniously with ricotta, infusing the cake with rich flavors. For a lighter option, consider caster sugar or fine white granulated sugar.

Cardamom Powder: While optional, a hint of cardamom powder adds a unique depth of flavor to the cake.

How To Make:

Let’s embark on a culinary journey with these simple steps:

Begin by preheating your oven to 350°F and greasing your bundt cake pan to ensure easy release.

Cream together the ricotta and condensed milk until irresistibly smooth.

Gradually add the eggs, one by one, followed by the lemon essence, vanilla essence, salt, and cardamom powder.

Gently fold in the all-purpose flour, almond flour, semolina, baking powder, and baking soda until just combined.

Transfer the batter into the prepared pan and bake until golden brown and beautifully puffed.

Allow the cake to cool slightly before savoring each delectable bite.

Pro Tips for Cake Perfection

Grease your cake tin thoroughly to prevent sticking.

Don’t be alarmed if the batter appears slightly curdled after adding fresh lemon juice—it’s perfectly normal.

Since this cake is moist and dense, it may not rise as much as traditional cakes. Use a skewer to check for doneness.

Let the cake cool completely in the tin to avoid breakage when warm.

Avoid overmixing the batter to maintain a tender crumb.

While a bundt cake pan is recommended, a 9-inch pan or springform pan will suffice.

For optimal flavor, rely on finely grated lemon zest and lemon juice alongside lemon essence.

Embrace the unexpected flavor combination of lemon, vanilla, and cardamom powder for a delightful twist.

For best results, serve the lemon ricotta cake at room temperature.

Lemon Ricotta Bundt Cake

Recipe by admin
0.0 from 0 votes
Course: DessertsCuisine: American


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Prepare to embark on a culinary adventure with this effortless recipe for Low-Fat Lemon Ricotta Bundt Cake. Indulge in the perfect balance of flavors and textures with every blissful bite.


  • 1 cup (300 g) ricotta

  • 1 cup sweetened condensed milk

  • 1 cup all-purpose flour

  • 1 cup almond flour

  • 1/4 cup semolina

  • 3 eggs

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp lemon essence

  • 1 tsp vanilla essence

  • 1 tsp cardamom powder


  • Preheat your oven to 350°F and grease your bundt cake pan.
  • In a mixing bowl, cream together the ricotta and sweetened condensed milk until smooth.
  • Add the eggs one by one, followed by the lemon essence, vanilla essence, salt, and cardamom powder. Beat until well combined.
  • Gently fold in the all-purpose flour, almond flour, semolina, baking powder, and baking soda until just incorporated.
  • Pour the batter into the prepared pan and bake for 50 minutes, or until golden brown and puffed.
  • Allow the cake to cool slightly before serving.

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