Ricotta and lemon bundt cake

Name: Ricotta and lemon bundt cake
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 8
Ingredients: Cow's milk ricotta cheese 1 &frac23; cup; Brown sugar 1 cup; Lemon peel 1; Baking powder 1 ½ tbsp; Flour 00 2 &frac13; cups; Butter melted ¾ cup; Eggs (around 3) 1 cup; Fine salt 1 pinch; Powdered sugar to taste

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Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 55 min
Serving: 8 people
Cost: Low

PRESENTATION

We've made so many ring cakes that we've lost count, from classic grandma's bundt cakes, with their simple and timeless goodness, to more'ish ones like the chocolate cake, while also having fun experimenting with a variety of molds of different shapes and scenographic effects, adding a captivating touch to these timeless desserts. Ricotta and lemon bundt cake is a new recipe that will guarantee all the softness you'd expect from these soft delicacies, thanks to the creamy cheese that is a perfect ingredient for desserts. Lemon zest will live up to its aromatic promise, tantalizing all the family's palates!

INGREDIENTS

Cow's milk ricotta cheese 1 ⅔ cup (375 g)

Brown sugar 1 cup (255 g)

Lemon peel 1

Baking powder 1 ½ tbsp (16 g)

Flour 00 2 ⅓ cups (300 g)

Butter ¾ cup (180 g) - melted

Eggs 1 cup (155 g) - (around 3)

Fine salt 1 pinch

For garnishing: Powdered sugar to taste

Preparation

How to prepare Ricotta and lemon bundt cake

To make ricotta and lemon bundt cake, place the eggs and the brown sugar in a bowl 1, add a pinch of salt 2 and beat using an electric whisk 3 for a couple of minutes.

Add the melted butter at room temperature 4 and stir until fully absorbed. Now add the ricotta 5 and continue stirring the mixture 6.

When the mixture is homogeneous, flavor with the lemon zest 7, incorporate the sieved flour 8 and baking powder 9, stir the mixture some more until smooth.

Butter and flour a 9" diameter ring mold with a 4" high edge. Pour the dough in the mold 10 and bake in a static oven at 355°F (180°C) for 50-55 minutes. Once baked, remove the ricotta and lemon bundt cake, leave it to cool 11, remove it from the mold and decorate the surface with a sprinkling of icing sugar 12.