Lemon Ricotta Cake

I first made this cake for Christmas 2 years ago....and I loved it so much I sent pieces of it to our most beloved ones (our parents) for Christmas. Its so simple to make and the simplicity comes out in the flavor as well. But don't be fooled, this cake is sooo good!

It's thick and slightly crumb-y like a bundt should be, and it's not too sweet.

If you'd more depth of flavor, plunk some blueberries in this, serve berries on the side, or make a fresh berry syrup to top it off.



Lemon Ricotta Cake
from goodlifeeats.com

Ingredients:
3 C flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
1 1/2 C sugar
3/4 C butter, softened
1/2 tsp vanilla
3 eggs
1 1/2 C ricotta cheese
juice of 3 lemons
zest of 3 lemons

Method:

Preheat oven to 350 degrees F. Grease and flour bottom and sides of a bundt cake pan with unsalted butter or vegetable shortening. Be sure the flour is evenly distributed and not heavy or clumped.

In a small bowl, combine flour, baking powder, baking soda, salt, and lemon zest. In a larger bowl, beat sugar and butter until fluffy. Add vanilla and eggs, beat on medium for 2 minutes, scraping bowl periodically. Stir in the lemon juice. Beat 1/4 of the flour mixture and ricotta cheese alternately into sugar mixture until blended. Spoon into bundt pan, pushing more of the batter to the outside, so you make a sort of high-low gradient from the outside to the inside because the inside will rise more when baking.

Bake for 50-60 minutes, until toothpick comes out clean. Cool for 30 minutes-very important! don't try to dislodge a bundt cake before it's cooled for some time. Flip the pan over, let rest a few minutes, and check to see if cake has come out. If not, gently smack the top of the pan.




Enjoy this sucker, cuz it is soooo good!!