lemon bundt cake
@thecookiekitchenbakery
Recipes

Springy Lemon Bundt Cake With Raspberry Glaze

April 25, 2022
2 min read

This lemon Bundt cake will be your favorite spring dessert.

Spring is in full swing, and Mother’s Day is just around the corner! A lemon ricotta Bundt cake with raspberry glaze is a dessert mom will love.

Michelle Malie shares the recipe for this taste-of-spring dessert.

Find more recipes from Michelle on Instagram, @thecookiekitchenbakery.


 

Lemon Ricotta Bundt Cake

INGREDIENTS

  • 2 sticks salted butter, softened
  • 1 1/2 cups (300 grams) granulated sugar
  • 15 oz whole milk ricotta cheese
  • 1 teaspoon vanilla
  • 3 large eggs, room temperature
  • 1/4 cup fresh squeezed lemon juice (1-2 large lemons)
  • Zest from one large lemon
  • 2 1/2 cups (300 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt

METHOD

  1. Preheat oven to 350 degrees.  Generously grease a bundt pan with Baker’s Joy or Baking Pam.
  2. Cream together the butter and sugar. This will take a few minutes to achieve a light and fluffy texture.
  3. Add the ricotta cheese and vanilla; stir until combined. Add the eggs, one at a time.  Scrape the bowl and then beat for a couple minutes. Stir in the lemon juice and lemon zest.
  4. Add the flour (do not stir yet).  On top of the flour, add the baking powder, baking soda, and salt. Stir just until combined and batter is smooth.
  5. Pour batter into the greased bundt pan.  Bake for 40-50 minutes.  Cake is done when a toothpick inserted into the middle comes out clean.  Let cool for 15-20 minutes before flipping bundt pan over onto your serving dish.  Dust with powdered sugar and place fresh raspberries on top. Store in the refrigerator.

 

Fresh Raspberry Lemon Glaze

INGREDIENTS

  • 1/2 cup fresh raspberries
  • 1/4 cup freshly squeezed lemon juice
  • 3 cups powdered sugar

METHOD

  1. Wash raspberries and put them into a bowl.  Quickly smash them with a fork or puree them in a blender or food processor.
  2. Add the fresh lemon juice and powdered sugar.  Whisk until combined and there are no powdered sugar lumps.
  3. Generously drizzle on top of each slice of the Lemon Ricotta Bundt Cake. Enjoy!

Add comment

You may also like