Lemon Almond Ricotta Bundt Cake brings me straight back to my grandmother’s kitchen light, with summer lemons sitting like little suns on the windowsill. I learned early to measure love in spoonfuls, not teaspoons, and that even a simple cake could turn a gray afternoon golden. That memory lives in this recipea tender, bright cake that smells like family, warmth, and small celebrations shared around the table.
I’m Maggie Hart in spirit here a home cook who built a lifetime of recipes from church potlucks, neighborly swaps, and slow Sunday afternoons. I learned to cook next to the women who taught me to stir gently, taste often, and keep things simple. My food leans comforting and familiar: casseroles, skillet dinners, and desserts you can make without fuss. I share tested, family-friendly recipes that skip pork and favor pantry-friendly ingredients. When you follow my steps, you’ll feel like you’re in a warm kitchen with someone talking beside you. I explain each step clearly and kindly, and I believe comfort cooking should fit into real weeknight life.
Table of Contents
Table of Contents
How this recipe comes together
Ingredients
- 1 cup ricotta cheese
- 2 large eggs
- 3/4 cup granulated sugar
- Zest of 1 lemon
- 1/2 cup unsalted butter, softened
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/2 teaspoon almond extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- Cream together butter, sugar, ricotta, lemon zest, and almond extract until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the ricotta mixture, mixing until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes.
- Invert the cake onto a wire rack and allow it to cool completely.
- Dust with powdered sugar or prepare a lemon glaze to drizzle over the cooled cake.
- Slice and serve once the glaze has set or the powdered sugar has settled.
Why you’ll love this dish
This Lemon Almond Ricotta Bundt Cake feels like a hug in slices. It uses ricotta to keep the crumb tender and moist without needing heavy creams or complicated folding techniques, and lemon zest brings a bright lift that cuts right through the cake’s buttery comfort. The almond extract gives a subtle, nutty roundness that pairs beautifully with lemon, and together they create a flavor that’s both nostalgic and slightly grown-up. If you want a dessert that comes together quickly yet looks and tastes like you fussed for hours, this is it.
The Lemon Almond Ricotta Bundt Cake shines at potlucks, afternoon tea, or when an ordinary Tuesday calls for a little celebration. It keeps well for days if wrapped tightly, and because it doesn’t rely on fragile frostings, it travels easily for picnics and gatherings. I always keep a small jar of powdered sugar or a lemon glaze on hand to finish it off either one dresses the bundt perfectly.
If you love classic cakes, you might also enjoy browsing other recipes in my classic cakes and pies collection to find a companion dessert. The Lemon Almond Ricotta Bundt Cake balances simple ingredients with impressive results, and it’s forgiving enough for weeknight baking yet elegant enough for company. You’ll find the method straightforward, the batter forgiving, and the outcome reliably tender.
How this recipe comes together
This Lemon Almond Ricotta Bundt Cake comes together in stages that keep the cake light and flavorful. Start by bringing your butter and ricotta to room temperature; that helps them blend smoothly when you cream them with sugar. Creaming aerates the mixture, giving the cake lift without needing a complicated meringue. Adding eggs one at a time ensures the batter remains emulsified and the texture stays smooth.
The dry ingredients get whisked together separately to distribute the leaveners evenly. When you fold the dry into the wet, do so gently just until the flour disappears. Overmixing develops gluten and can make the Lemon Almond Ricotta Bundt Cake tough, so stop at “just combined.” Zest the lemon finely; the oils in the zest deliver fresh citrus brightness without liquid that could alter the batter. The almond extract is potent, so measure carefully; it’s there to support the lemon, not overpower it.
This recipe’s simplicity makes it approachable: no stand mixer required, no complicated folding technique, and a single bundt pan produces impressive slices. For a neat resource of similar comforting bakes, check my classic cakes and pies page where you’ll find recipes that pair nicely with this cake. When you follow these steps, your Lemon Almond Ricotta Bundt Cake will come out tender, fragrant, and ready to please.
Simple serving suggestions
Serve the Lemon Almond Ricotta Bundt Cake slightly warm or at room temperature. A light dusting of powdered sugar adds a delicate finish that makes each slice look inviting, while a lemon glazemade from powdered sugar and a splash of lemon juiceadds shine and extra tartness. Both finishes complement the subtle almond note without covering the cake’s natural flavor.
Pair a slice with plain Greek yogurt or a small scoop of vanilla ice cream for a breakfast-for-dessert vibe or serve it with fresh berries and a spoonful of whipped cream for an elegant dessert. For an afternoon coffee break, a simple slice alongside a cup of strong black coffee or a lemony tea feels just right. If you want to elevate the presentation, garnish slices with slivered almonds for texture and a quick sprinkle of lemon zest for color.
This Lemon Almond Ricotta Bundt Cake also makes a lovely brunch centerpiece. Arrange slices on a platter beside muffins and fruit for a family-style spread. Because the Lemon Almond Ricotta Bundt Cake keeps its shape and keeps well, you can prepare it the day before and simply add the glaze or powdered sugar right before serving. For more ideas that complement this sort of comforting dessert, see other recipes in my classic cakes and pies collection to build a cohesive dessert table.
How to store it properly
Store your Lemon Almond Ricotta Bundt Cake at room temperature, covered tightly with plastic wrap or in an airtight cake carrier, for up to two days. The ricotta keeps the crumb moist, so refrigeration can dry it out unless you wrap it well. If your kitchen is warm, refrigerate the Lemon Almond Ricotta Bundt Cake in an airtight container; allow it to come to room temperature before serving for the best texture and flavor.
For longer storage, freeze slices individually on a baking sheet until firm, then transfer them to a freezer bag or container with layers separated by parchment. Frozen slices keep for up to three months. Thaw overnight in the refrigerator and bring to room temperature before serving, or warm gently in a low oven for a few minutes if you prefer a just-baked feel.
If you add a glaze, store the Lemon Almond Ricotta Bundt Cake in the fridge to keep the glaze from running; let the cake sit at room temperature for 20–30 minutes before serving so flavors come through. Follow these simple methods and your Lemon Almond Ricotta Bundt Cake will stay fresh, tender, and ready when you are.
Easy tips to improve this dish
A few small practices make a big difference with this Lemon Almond Ricotta Bundt Cake. First, use whole-milk ricotta for the richest crumb; low-fat ricotta leads to a drier texture. Let the ricotta and butter come to room temperature for easy creaming. Measure flour by spooning it into the cup and leveling with a knife to avoid a dense outcome.
Zest the lemon before juicing it; the oils live in that zest and deliver bright flavor. If your lemons are dull, add a touch more zest rather than extra juice too much liquid can change the batter’s consistency. Use a gentle hand when combining the wet and dry ingredients; stopping as soon as the flour disappears keeps the Lemon Almond Ricotta Bundt Cake tender.
If you like a stronger almond profile, stir in a tablespoon of finely chopped blanched almonds or switch half the almond extract for 1/4 cup almond flour, but measure carefully to keep the texture right. When baking, check a few minutes early; bundt pans heat differently, and a clean toothpick is your cue. For more practical, tested ideas for classic desserts, see my classic cakes and pies page you’ll find techniques that translate across many recipes. These tips will help your Lemon Almond Ricotta Bundt Cake turn out reliably lovely every time.
Flavor variations
The Lemon Almond Ricotta Bundt Cake accepts variations easily. Add a teaspoon of vanilla along with the almond extract for a bit more depth, or fold in a half-cup of raspberries or blueberries for a fruity twist toss berries with a teaspoon of flour before folding to keep them from sinking. Swap the almond extract for orange extract for a brighter, sunnier flavor, or stir in a handful of toasted almond slivers for crunch.
For a lighter, more citrus-forward version, increase the lemon zest to the zest of two lemons and use a simple lemon glaze to amplify that brightness. If you prefer a slightly denser, nuttier loaf, replace 1/4 cup of the all-purpose flour with almond flour and reduce almond extract by half. You can also make mini bundts for individual servings; bake time will reduce, so watch closely.
These small shifts let you tailor the Lemon Almond Ricotta Bundt Cake to your taste and occasion while keeping the heart of the recipe intact. Try one variation at a time so you can learn how each change affects texture and flavor, then settle on the version your family loves most.
Frequently asked questions
Q: Can I use part-skim ricotta?
A: Yes, but whole-milk ricotta gives a richer, moister crumb. Part-skim works in a pinch, but expect a slightly drier texture. If using part-skim, consider adding a tablespoon of milk to the batter for moisture.
Q: Can I make this recipe dairy-free?
A: For dairy-free, use a dairy-free ricotta substitute and a plant-based butter alternative. The texture will differ slightly, and the cake may be a touch less tender, but many readers find a good dairy-free ricotta works well. Keep the almond extract and lemon zest the same to retain flavor.
Q: How do I prevent the cake from sticking to the bundt pan?
A: Grease the pan thoroughly with butter or a baking spray that contains flour. For extra assurance, dust the greased pan lightly with a mixture of flour and sugar, tapping out excess before adding batter. Let the cake cool the recommended 10–15 minutes before inverting; too-hot removal risks breaking the loaf.
Q: Can I add mix-ins like chocolate chips?
A: You can, but use small chips and toss them in a tablespoon of flour to prevent sinking. Chocolate will change the flavor balance; mini chips work best with lemon and almond notes.
Q: How can I make a glazed topping that won’t slide off?
A: Let the cake cool completely before glazing. Whisk powdered sugar with a few teaspoons of lemon juice until thick but pourable. A chill in the fridge for 10–15 minutes sets the glaze without streaking.
Conclusion
If you want another take or extra inspiration, see the original Lemon Almond Ricotta Cake – Fraiche Living for a slightly different presentation and notes on glaze options. That link pairs well with the technique here and can spark ideas for your next cozy baking session.
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Lemon Almond Ricotta Bundt Cake
- Total Time: 50 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A tender, bright cake that smells like family and small celebrations, made with ricotta, lemon zest, and almond extract.
Ingredients
- 1 cup ricotta cheese
- 2 large eggs
- 3/4 cup granulated sugar
- Zest of 1 lemon
- 1/2 cup unsalted butter, softened
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/2 teaspoon almond extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- Cream together butter, sugar, ricotta, lemon zest, and almond extract until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the ricotta mixture, mixing until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes.
- Invert the cake onto a wire rack and allow it to cool completely.
- Dust with powdered sugar or prepare a lemon glaze to drizzle over the cooled cake.
- Slice and serve once the glaze has set or the powdered sugar has settled.
Notes
For a light finish, serve with powdered sugar or lemon glaze. Remodel the flavor with vanilla extract, fruit, or different nut extracts.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American