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Feb 3, 2010 06:26 AM

Ricotta Bundt Cake

This is a light and easy Italian ricotta cake

Ricotta Bundt Cake

2 ½ cups cake flour (250 grams)
4 teaspoons oil
1/2 teaspoon salt
1 cup fresh whole-milk ricotta (230 grams)
1 cup granulated sugar (200 grams)
3 large eggs
juice and zest of 2 lemons
2 ½ teaspoons baking powder (16 grams)
Confectioner’s sugar, for dusting

Preheat the oven to 350 degrees F. Grease a Bundt cake pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
Using an electric mixer, cream together the oil, ricotta, and sugar until light and fluffy. With the machine running, add the eggs 1 at a time. Add the lemon juice and zest. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.

1 cup confectioners' sugar
2 tablespoons lemon juice

Blend confectioners' sugar with 2 tablespoons lemon juice until smooth; drizzle over the cake.

Picture here:

Have a Nice day :)

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  1. That's a nice blog, too. Thanks!

    3 Replies
    1. re: chowser

      Thank you!
      Unfortunately it is all written in Italian and I think that few people know this language :)

      1. re: cosmopolita

        Ma e perfetto per la mia classe italiana! Posso fare una torta di cioccolato e anch'insegno italiano. La mia classe italiano piace. Grazie!

        1. re: cosmopolita

          If you look on the right hand side of the page, you should see an option to translate to english.

      2. This sounds lovely and I'm going to give it a try.

        One question -- you say to grease the pan. But not flour? Not being a big baker, I just assumed the two always went together. So I'd like to be sure I'm doing it correctly. Thanks much.