Name: Zesty Lemon Ricotta Bundt Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 cup ricotta cheese; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 3 large eggs; 1 teaspoon vanilla extract; Zest of 2 lemons; 1/4 cup fresh lemon juice; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup powdered sugar (for glaze); 2 tablespoons fresh lemon juice (for glaze)

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I still remember the sound of my mom humming as she zested lemons over the sink, the bright perfume trailing through the kitchen like a promise. A tray of warm cake would come out, and fingers would curl around slices before we could even set the table. That memory lives in every pan I pull from the oven now the small, sunny miracle of a dessert that tastes like a little celebration.

I’m Maggie Hart, a 58-year-old home cook from Louisville, Kentucky, and I write from Gemmir Kitchen with the same kitchen-first sensibility I learned at my mother’s elbow. I grew up flipping through worn church cookbooks and learning how to coax simple ingredients into comforting meals.

I cook for family dinners and weekday rhythms, favoring casseroles, skillet suppers, slow-cooker dinners, and desserts that feel like home. My recipes stay straightforward, family-friendly, and pork-free, and I test them in a busy kitchen where weeknights and real life meet. I walk readers through each step in a warm, friendly voice so a beginner can feel confident and a seasoned cook can pick up a new trick. Comfort made simple is my guiding idea: food that feeds the heart as much as the appetite.

If you love a bright, tender loaf that doubles as a teatime showstopper, this Zesty Lemon Ricotta Bundt Cake will feel familiar and fresh all at once. The ricotta keeps the crumb meltingly soft while lemon zest and juice snap the flavors awake. I wrote this keeping in mind busy people who want extraordinary flavor without fuss, and it performs reliably from start to finish.

Read on and I’ll walk you through why this Zesty Lemon Ricotta Bundt Cake works so well, how to make it in a regular weeknight rhythm, and a handful of small adjustments that turn a good cake into a keep-on-making cake. If you enjoy almond notes with lemon, you might also like my riff on a similar cake at my almond lemon ricotta cake with lemon glaze, which plays on many of the same comforting ideas.

Table of Contents

Why this recipe stands out

This Zesty Lemon Ricotta Bundt Cake stands out because it balances brightness and tenderness in a way few simple cakes do. Ricotta makes the crumb moist without making it dense, and lemon both zest and fresh juice lifts every bite so the cake never feels heavy. That bright but delicate profile gives this Zesty Lemon Ricotta Bundt Cake the kind of personality that works for dessert, brunch, or a coffee-time treat. It shines with minimal fuss: the batter comes together in a single bowl, the oven does most of the work, and a quick glaze finishes it with a glossy citrus kiss.

One reason this Zesty Lemon Ricotta Bundt Cake often gets requested is that the ingredients are pantry-friendly. You don’t need specialty items, and the method doesn’t demand an electric mixer if you prefer a sturdy wooden spoon and elbow grease. The structure relies on a little baking powder and baking soda for lift, and the ricotta adds richness while keeping the texture snappy. If you’re trying to bring something to a potluck or simply want a dessert that pleases both kids and adults, this Zesty Lemon Ricotta Bundt Cake is a reliable bet.

I also appreciate how forgiving the recipe feels. Overbake a touch and the cake still stays pleasant; underbake a touch and the ricotta keeps it forgiving. For readers who like a subtle twist, try a bit of almond extract or a scattering of poppy seeds both make lovely variations without complicating the base. If you want to compare a similar lemon-ricotta approach with almond notes, check out my lemon almond ricotta Bundt cake for inspiration.

Ingredients

1 cup ricotta cheese
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
Zest of 2 lemons
1/4 cup fresh lemon juice
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup powdered sugar (for glaze)
2 tablespoons fresh lemon juice (for glaze)

Instructions

Preheat your oven to 350°F (175°C) and grease a Bundt pan with butter or non-stick spray.
In a large mixing bowl, combine the ricotta cheese and granulated sugar. Beat until smooth and creamy.
Add the softened butter, eggs, vanilla extract, lemon zest, and lemon juice to the ricotta mixture. Mix until well combined and smooth.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.
Slice and enjoy this Zesty Lemon Ricotta Bundt Cake with a cup of tea or coffee.

How this recipe comes together

When you make this Zesty Lemon Ricotta Bundt Cake, you’ll notice how the simple steps encourage a relaxed pace. Start with room-temperature butter and eggs so they blend smoothly into the ricotta base. The lemon zest aromatically oils the batter; I like to zest directly into the bowl so none of that fragrant oil escapes. As you fold the dry ingredients into the wet, do so gently you want the cake to be tender, not overworked. This Zesty Lemon Ricotta Bundt Cake gets its lift from a cooperative moment between baking powder and baking soda, so don’t skip either ingredient.

Baking in a Bundt pan is part of the charm. The pan’s shape creates more surface area, which yields a slightly crisper edge balanced with a moist interior. Grease the pan well butter and a dusting of flour or a non-stick spray with flour keeps the cake release clean. After baking, let the cake rest in the pan for about ten minutes; that pause prevents the cake from breaking when inverted. Once cooled, the glaze soaks into the top and adds another bright lemon note. If you’d like an almond-leaning twist on the technique, my take on the Italian lemon-ricotta style is a good companion at my Italian lemon ricotta cake.

This Zesty Lemon Ricotta Bundt Cake also tolerates small timing or temperature differences. If your oven runs hot, shave a few minutes off and check with a toothpick earlier. If you love an extra lemon punch, increase the lemon juice in the glaze or fold in a tablespoon more zest into the batter. Remember that the ricotta holds moisture, so the crumb remains forgiving even if you stray slightly from baking time.

Best ways to enjoy it

I serve my Zesty Lemon Ricotta Bundt Cake in thin slices with something simple on the side: a bowl of fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream for warm-weather decadence. Morning coffee pairs beautifully with a slice, and the cake’s brightness cleanses the palate, which makes it a fine partner to richer brunch dishes. For dessert, a small slice alongside a light mascarpone cream or a citrus-scented yogurt feels elegant without fuss.

If you’re bringing this Zesty Lemon Ricotta Bundt Cake to a gathering, transport the cake unglazed and bring the glaze in a small container. Glaze it on-site so it looks glossy and fresh. For tea parties, notch the slices thinly so the cake feels delicate and lets guests sample other treats. Leftover slices toast nicely: warm them gently in the oven for a minute or two and the top crisps just enough.

This cake’s texture and flavor also make it ideal for a make-ahead treat. You can bake it a day earlier, store it loosely covered on the counter, and add the glaze right before serving. That little extra step keeps the top glossy and the flavors vibrant. The Zesty Lemon Ricotta Bundt Cake’s lively lemon character makes it especially welcome in spring and summer menus, but it brings sunny cheer any time of year.

How to store it properly

After you glaze your Zesty Lemon Ricotta Bundt Cake, store it at room temperature for up to two days in an airtight container to preserve the tender crumb. If your kitchen runs warm or you live in a humid climate, slip the cake into the refrigerator in a covered container; chill it for up to five days. Let refrigerated slices come to room temperature before serving so the texture relaxes and the flavors open up.

If you need to freeze the cake, wrap it tightly in plastic wrap and then in foil to protect it from freezer burn. Freeze for up to two months. Thaw overnight in the refrigerator or on the counter for several hours. Refresh the glaze after thawing if you like, and brush on a little fresh lemon juice mixed with powdered sugar to revive the top. The ricotta’s moisture helps the Zesty Lemon Ricotta Bundt Cake thaw well without drying out, which is one reason I make a double batch when I know a busy week is coming.

When planning storage, consider slicing only what you’ll eat in a sitting. Sliced portions thaw faster and make weekday breakfasts or coffee breaks appealing. If you prefer, freeze individual slices for single-serve treats that pull out quickly on rushed mornings.

Simple tips for success

A few small habits make a big difference when you bake this Zesty Lemon Ricotta Bundt Cake. First, measure your flour correctly: spoon it into the cup and level it off rather than scooping directly, which compacts the flour and can make the cake dense. Use full-fat ricotta for richness; low-fat ricotta makes a drier crumb. Room-temperature eggs and butter combine more smoothly with the ricotta, producing an even batter.

Zest the lemons before juicing them so you don’t lose any of that aromatics to the bowl. If your lemons are large and juicy, start with the recipe’s lemon juice amount and taste the batter; you can always add a touch more if you want a bolder lemon presence. Watch the cake in the final minutes of baking ovens vary. A toothpick coming out mostly clean with just a few moist crumbs signals readiness. Overbaking dries out the cake, but ricotta helps save the day if you’re slightly over.

If you want a decorative touch, sprinkle a little finely grated lemon zest on top of the glaze or add thin candied lemon slices for a showy finish. For a nutty accent, fold in a quarter cup of finely chopped almonds or serve the cake with a scattering of toasted sliced almonds. These small steps elevate the Zesty Lemon Ricotta Bundt Cake from everyday to company-worthy without much extra work.

Easy twists you can try

This Zesty Lemon Ricotta Bundt Cake adapts beautifully to variations. For a subtle almond note, add 1/2 teaspoon almond extract and fold in a handful of slivered almonds. For a berry-laced version, gently fold 1/2 cup of fresh blueberries into the batter toss them with a tablespoon of flour first so they don’t sink. If you enjoy a herbal twist, stir in a tablespoon of finely chopped fresh thyme or basil for a savory-sweet counterpoint.

You can also change the glaze to play with texture and sweetness. A yogurt-based glaze lightens the finish, while a thicker powdered sugar glaze gives a glossy, slightly crackly top. Chocolate lovers can drizzle a thin chocolate ganache for contrast with the lemon: a little melted semisweet chocolate mixed with cream makes a luxurious topping. Each of these options keeps the same core method so you still rely on the dependable results of the Zesty Lemon Ricotta Bundt Cake.

For more almond-forward ideas and lemon pairings, I’ve shared related recipes and adaptations at my almond lemon ricotta variations, which show how small swaps change the cake’s personality.

Frequently asked questions

Q: Can I use store-bought ricotta or should I make my own?
A: Store-bought ricotta works just fine and keeps the recipe quick and easy. If you make homemade ricotta, let it drain well so the cake doesn’t get overly wet. Either way, full-fat versions give the best texture and flavor.

Q: Can I make this cake gluten-free?
A: Yes. Substitute a 1:1 gluten-free baking flour blend that contains xanthan gum and follow the recipe the same way. You may notice a slight difference in crumb, but the ricotta helps maintain moisture and tenderness. Check doneness a few minutes earlier since some blends bake differently.

Q: How can I make the glaze thicker or thinner?
A: Adjust the powdered sugar and lemon juice ratio. For a thicker glaze, add more powdered sugar a tablespoon at a time. For a thinner glaze that soaks into the cake more, add a little more lemon juice. Whisk until it reaches the consistency you like.

Q: Can I halve the recipe for a smaller cake?
A: You can, but you’ll need a smaller pan and should reduce baking time. Watch the cake carefully and test with a toothpick starting around 25–30 minutes. The smaller volume bakes faster.

Conclusion

This Zesty Lemon Ricotta Bundt Cake brings together simple pantry ingredients and a very forgiving method to make a tender, bright cake you’ll want to bake again and again. If you’d like another Italian-inspired take on lemon and ricotta, try this delicious Lemon Ricotta Bundt Cake recipe for additional technique tips and flavor ideas.

Zesty Lemon Ricotta Bundt Cake