LEMON RICOTTA BUNDT CAKE – ITALIAN DESSERT
Flavorful and moist glazed Lemon Ricotta Bundt Cake is the best dessert to serve at your next brunch or supper. Full of flavor can be made up to 3 times beforehand. Glaze with limoncello and scatter with Paradise Lemon Peel.
This yummy and mild Lemon Ricotta Bundt Cake will become one of the treasured desserts. Due to the ricotta, this cake remains airy and moist.
For the glaze, whisk together lemon juice until desired consistency is attained and the sugar. Pour on the bundt cake and then scatter candied peel. Serve warm or refrigerate for up to 3 times.
Super moist, this is the cake to amuse with.
Course Dessert
Cuisine Italian
Resting 15 minutes to Time
Servings 16 parts
Calories 306kcal
Ingredients
- 1 1/2 cups sugar
- 3 large eggs
- 1 tsp vanilla
- 1 1/2 cups bread
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup Candied Lemon Peel enjoy Paradise
Lemon Glaze
Lemon juice include less or for consistency
Directions
- In a large mixing bowl stand up mixer, cream together the sugar and butter until blended. Add the ricotta and mix until fluffy and light . Mix in lemon zest, lemon juice, and the vanilla.
- Add the dry ingredients to the batches. Fold from the candied peel.
- Create the glaze. Whisk together the sugar and lemon juice . Add water or juice if needed to attain desired consistency. Drizzle the peel on the top of the cake, then sprinkle with lemon peel, and function.
Notes
If wanted, It's possible to substitute the lemon. You can poke holes so that more of this glaze seeps into the cake. Make of time and refrigerate in an airtight container for up to 3 times.