Lemon Almond Ricotta Bundt Cake is the kind of bake that solves a dozen dessert dilemmas at once. Need something special but not fussy for a weekend get together? Want a cake that’s moist without being heavy, sweet without being cloying, and bright without puckering your face? This is it. The ricotta gives it a tender crumb, the almond brings warmth, and the lemon makes everything shine. It looks fancy when you flip the pan, but the process is wonderfully simple. If your baking confidence needs a boost, this cake has your back. 
How to Make Almond Ricotta Cake
I promise this is doable even on a weeknight. You’ll cream, whisk, fold, bake, and that’s about it. The batter is forgiving and comes together quickly if your ingredients are at room temperature.
- Prep the pan: Generously brush a Bundt pan with softened butter, then dust with flour and tap out the excess. Make sure every ridge is coated.
- Mix the wet: Beat butter and sugar until light and fluffy. Add eggs one at a time, then blend in ricotta, lemon zest, lemon juice, and vanilla.
- Whisk the dry: Combine flour, almond flour, baking powder, and salt.
- Bring it together: Add the dry ingredients to the wet in two additions, mixing just until combined. Do not overwork.
- Bake: Spread the batter into the pan and smooth the top. Bake until a toothpick in the center comes out clean with a few moist crumbs.
- Cool and flip: Let it rest in the pan for 12 to 15 minutes, then shake gently to loosen and invert onto a rack.
Pro move: If you like a little crunch, sprinkle slivered almonds into the buttered pan before adding batter. They toast while the cake bakes and look beautiful when flipped.
For more inspiration when you’re craving nostalgic bakes, I save a folder of classic cakes and pies that never fail me.
“I made this for my book club and people actually asked for slices to take home. It’s lemony, moist, and not too sweet. Total keeper.”
Useful Tips for Success
This cake is simple, but a few small choices make a big difference. Here’s what I’ve learned after baking it more times than I can count.
Room temperature ingredients make a smoother batter
Cold ricotta, butter, or eggs can cause curdling and uneven texture. Bring everything to room temp so it blends easily. Your batter will look creamy and bake up with a fine, even crumb.
Use zest for aroma and juice for brightness
Zest carries the lemon oils that perfume the kitchen. Juice adds tang. For the best flavor, use both. A microplane gives a fine zest that melts into the batter. Also, measure your juice so you do not add too much liquid.
Bake until just set, not dry
The ricotta keeps things moist, but you still want to pull the cake at the right moment. Start checking early. Look for edges pulling slightly from the pan and the center springing back when lightly pressed. If your oven runs hot, tent loosely with foil in the last 10 minutes.
Six irresistible reasons to love it
1. The texture is tender and plush thanks to ricotta, yet the almond gives a gentle bite.
2. It tastes like sunshine in cake form, with real lemon flavor that pops.
3. The Bundt shape looks fancy without extra work, so it’s perfect for guests.
4. You can serve it plain, dusted with sugar, or with quick berries and whipped cream.
5. It keeps beautifully for days and tastes even better on day two.
6. It’s versatile enough for brunch or dessert, and it travels like a champ.
One more tip: Measure accurately. Lightly spoon flour into your measuring cup and level it off. Scooping packs the cup and can make the cake dense.
Craving more crowd-friendly throwbacks? Peek at these classic cakes and pies to round out your dessert table.
A Few Basic Ingredients (No Cake Mix!)
You only need pantry staples and two lemons. Nothing fancy, no mixes, just wholesome ingredients that you can pronounce.
- Ricotta cheese: Whole milk ricotta for the best texture.
- Unsalted butter: Softened so it creams easily.
- Granulated sugar: Sweetens and helps with structure.
- Eggs: Bind the batter and add richness.
- All purpose flour: The base that holds it all together.
- Almond flour: Adds nutty flavor and tender crumb.
- Fresh lemon zest and juice: Real lemon taste, no extracts needed.
- Vanilla and almond extract (optional): Little boosts of flavor.
- Baking powder and salt: For lift and balance.
- Powdered sugar or a simple lemon glaze for finishing.
That’s it. This is a real-butter, real-lemon situation. If you’re in the mood to explore more nostalgic bakes after this, I’ve got a soft spot for these classic cakes and pies you can bookmark for later.
How to Get Your Cake Out of the Bundt Pan?
The moment of truth is the flip. Here’s how to set yourself up for a clean release without drama.
Prevent sticking before you pour
Brush every nook and ridge of the pan with softened butter. Dust with flour and tap the pan to move flour around. If you see shiny spots, repeat. The coating should look thin and even all over. Avoid nonstick sprays with flour unless you know they work with your pan, as some can leave gummy spots.
After baking, wait 12 to 15 minutes. This rest time lets steam loosen the cake from the pan without making it soggy. Set a rack on top, wear oven mitts, and flip in one confident motion. If it hesitates, gently shake the pan while inverted and tap the edges with the handle of a spatula. Still stuck? Lay a warm damp towel over the inverted pan for a few minutes and try again.
Finishing touch: Dust with powdered sugar or drizzle a light lemon glaze. A sprinkle of toasted almonds around the top looks lovely. Want a complementary dessert idea that travels well? Have a look at these classic cakes and pies for inspiration.
More Dessert Ideas with Ricotta
Once you bring ricotta into your baking life, there’s no going back. It adds moisture and a gentle richness that feels special without being heavy.
Try a ricotta citrus loaf with orange zest and a quick vanilla glaze. Or make ricotta berry muffins with juicy pockets of blueberries. A simple ricotta spoon cake is another winner, served warm with honey. If you need something polished for a dinner party, a ricotta cheesecake with a lemony sour cream topping is elegant and not too sweet. And if you’re building a party spread, pair this cake with a few picks from your favorite list of classic cakes and pies.
By the way, the star recipe today, the Lemon Almond Ricotta Bundt Cake, also makes fantastic leftovers. Toast a slice for breakfast and swipe on a little jam. You’re welcome.
Common Questions
Can I use part skim ricotta?
Yes, but whole milk ricotta gives the best texture. Part skim works in a pinch, though the cake may be slightly less rich.
Can I swap the almond flour?
You can replace almond flour with the same amount of all purpose flour, but you’ll lose some nutty depth. The Lemon Almond Ricotta Bundt Cake is at its best with the almond included.
How long does it keep?
Covered at room temperature, it keeps 2 days. In the fridge, up to 5 days. The flavor of the Lemon Almond Ricotta Bundt Cake actually blossoms on day two.
Can I freeze it?
Yes. Wrap slices tightly and freeze up to 2 months. Thaw at room temperature, then refresh in a low oven for a few minutes.
What size Bundt pan should I use?
A standard 10 to 12 cup Bundt pan is perfect. For smaller pans, fill two thirds full and bake the rest as muffins. The Lemon Almond Ricotta Bundt Cake needs room to rise and set properly.
Bake it soon, you will feel proud
That’s the whole story. Simple ingredients, dependable steps, and a gorgeous finish. The Lemon Almond Ricotta Bundt Cake brings sunny flavor, a tender crumb, and easy elegance for any table. If you want another perspective or a slightly different spin, I also love the approach over at Lemon Almond Ricotta Cake – Fraiche Living, which lines up beautifully with the tips here. Now grab those lemons and make it happen. 
Lemon Almond Ricotta Bundt Cake
- Total Time: 75 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A moist and flavorful bundt cake made with ricotta, almond flour, and fresh lemon zest and juice, perfect for dessert or brunch.
Ingredients
- 1 1/2 cups whole milk ricotta
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 3/4 cups all-purpose flour
- 1/2 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon fresh lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- Powdered sugar or lemon glaze for finishing
Instructions
- Preheat oven to 350°F (175°C) and prepare a bundt pan by brushing it with softened butter and dusting with flour.
- In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then incorporate the ricotta, lemon zest, lemon juice, and vanilla.
- In another bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Spread the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Let it rest in the pan for 12-15 minutes, then carefully invert onto a wire rack to cool completely.
- Dust with powdered sugar or glaze if desired before serving.
Notes
For an added crunch, sprinkle slivered almonds in the bottom of the bundt pan before adding the batter. This cake tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian