Easy Lemon Ricotta Bundt Cake
This Easy Lemon Ricotta Bundt Cake is light, moist, and just the right amount of sweet—perfect for breakfast, dessert, or an afternoon treat. No complicated techniques here—just simple baking basics! Ricotta is the secret to its melt-in-your-mouth texture, and you can find it at any grocery store. Enjoy it dusted with powdered sugar or drizzled with a bright lemon glaze for an extra indulgent finish.
This recipe was originally published February 3, 2009. It has been updated to include additional tips, FAQs, and new recipes.
Why You’ll Love this Recipe
✔ Foolproof & Beginner-Friendly – No complicated steps, just simple baking techniques anyone can follow.
✔ Super Moist & Tender – Ricotta cheese keeps the cake incredibly soft and rich, never dry.
✔ Bright & Refreshing – Fresh lemon juice and zest give it a vibrant citrus flavor.
✔ Versatile & Crowd-Pleasing – Serve it for brunch, dessert, or special occasions—pairs beautifully with berries and glaze.
Creating This Easy Ricotta Bundt Cake
There’s something special about sharing a homemade treat with friends and family—whether it’s a leisurely brunch, a casual get-together, or simply an excuse to slow down with a warm slice of cake and coffee.
That’s why I love this lemon ricotta bundt cake. It’s simple yet indulgent, bursting with bright citrus flavor, and always a hit. Every time I bake it, it disappears quickly—there’s rarely a slice left the next day!
Keep reading for expert baking tips, serving ideas, and a foolproof step-by-step guide for this recipe!
★★★★★
Delicious
“This is delicious. I made it for a household filled with men, one of whom thinks he is a food critic. He had NOTHING negative to say and he always does. . . so, I’d say this is an unqualified success.” — Michelle”
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Essential Tools for Making Recipe
Before you begin, make sure you have the right tools on hand for an easy, stress-free baking experience:
- Measuring Cups & Spoons – For precise ingredient portions.
- Mixing Bowls – One for dry ingredients, one for wet.
- Wire Whisk – To evenly mix dry ingredients and prepare the icing.
- Stand Mixer (or Hand Mixer) – Creates a light, fluffy batter with ease.
- Silicone Spatula – Perfect for scraping down the sides of the bowl.
- 12-Cup Bundt Pan – Ensures the signature shape and even baking. A well-greased bundt pan is key to a beautifully shaped cake! (More details in the Tips section below!)
- Cooling Rack – Helps the cake cool evenly before serving.
Lemon Ricotta Bundt Cake Ingredients
This lemon ricotta bundt cake is made with simple ingredients, but the result is incredibly soft, moist, and bursting with citrus flavor. Before you begin, take a moment to check your pantry and fridge for everything you’ll need!
Want the full ingredient measurements? Scroll down to the FREE printable recipe card at the bottom of this post!
- Baking Powder & Baking Soda – Help the cake rise and stay light.
- Salt – Enhances the flavors.
- Granulated Sugar – Adds the perfect amount of sweetness.
- Unsalted Butter – Creates a rich, tender crumb.
- Vanilla Extract – Adds warmth and depth.
- Eggs – Bind the ingredients and contribute to the cake’s airy texture.
- Ricotta Cheese – The secret to this ultra-moist and creamy cake!
- Fresh Lemon Juice & Zest – Brightens up the cake with fresh citrus flavor.
Step-by-Step Photos
Not sure what the batter should look like? Don’t worry—I’ve included step-by-step photos below so you can follow along with confidence!
Now it’s your turn! Below, I’ll walk you through each step to make this easy lemon ricotta bundt cake at home.
Whether you’re a seasoned baker or making a bundt cake for the first time, these simple instructions and step-by-step photos will help you bake with confidence!
How to Make Lemon Ricotta Bundt Cake
This lemon ricotta bundt cake is easy to make and comes together in just a few simple steps! With rich ricotta and fresh lemon, it bakes up ultra-moist with a melt-in-your-mouth texture. Here’s a quick overview of the recipe:
- Preheat & Prep – Preheat oven to 350°F. Grease and flour a 12-cup bundt pan (how-to guide).
- Mix Dry Ingredients – Whisk flour, baking powder, baking soda, salt, and lemon zest in a bowl.
- Cream Butter & Sugar – Beat butter and sugar until fluffy, then mix in vanilla, eggs, and lemon juice.
- Combine – Alternate adding dry ingredients and ricotta, mixing just until combined.
- Bake & Cool – Pour into pan, bake 40-45 minutes, then cool for 10-15 minutes before removing.
- Finish & Serve – Dust with powdered sugar or drizzle with lemon glaze.
This is just a quick step-by-step overview! For full ingredient amounts and details, scroll down to the FREE printable recipe card at the bottom of this post.
Tips Making this Perfect Every Time
- Grease the Pan Well – Bundt cakes can stick! For best results, see my step-by-step guide: How to Grease and Flour a Pan.
- Use Full-Fat Ricotta – It creates a richer, more tender crumb. Low-fat ricotta won’t give the same texture.
- Room Temperature Ingredients – Butter, eggs, and ricotta mix more evenly when not cold, preventing a dense cake.
- Don’t Overmix – Overmixing leads to a tough cake. Stir just until ingredients are combined.
- Fresh Lemons = Better Flavor – Skip bottled juice! Freshly squeezed lemon juice and zest give the best citrus flavor. Get every last drop with these citrus juicing tips.
- Cool Before Removing – Let the cake sit for 10-15 minutes in the pan before inverting to avoid breakage.
What to Serve with Lemon Ricotta Bundt Cake
This lemon ricotta bundt cake pairs beautifully with fresh fruit, a dusting of powdered sugar, or a drizzle of lemon glaze. Here are a few serving ideas to elevate your cake:
- Fresh Berries – A mix of raspberries, blueberries, and blackberries adds color and balances the citrus flavors.
- Lemon Garnishes – Try thinly sliced fresh lemons or dried lemon slices for an elegant touch. (Learn how to make them using my dried citrus tutorial!)
- Whipped Cream – A dollop of lightly sweetened whipped cream adds a touch of creaminess.
- Lemon Glaze – If you prefer a little extra citrus kick, drizzle the cake with a simple lemon glaze before serving.
- Lemon Curd — For the ultimate citrus boost, serve with homemade lemon curd! It’s silky smooth, rich with lemon flavor, and melts in your mouth. Want to make your own? I’m sharing my easy, practically foolproof lemon curd recipe.
Lemon Ricotta Bundt Cake FAQ
Got questions about how to make this lemon bundt cake recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
What size bundt pan should I use?
I recommend a 12-cup bundt pan for best results. If using a different size, adjust the baking time accordingly. This is the bundt pan that I have.
Can I bake this in mini bundt pans?
Yes! Mini bundt pans work great, but the baking time will be shorter. Fill each pan no more than ¾ full, and start checking for doneness around 20 minutes.
How much lemon juice is needed?
You’ll need about ¾ cup of fresh lemon juice, which typically comes from 3 large lemons. Want to get the most juice out of your lemons? Here’s how!
Can I add a glaze instead of powdered sugar?
Yes! A lemon glaze adds extra citrus flavor. Ingredients and instructions are included in the recipe card.
Why is my cake dry?
This cake is naturally moist, but overbaking or using low-fat ricotta can make it drier. Be sure to use full-fat ricotta and check the cake early to prevent overbaking.
Can I freeze this lemon ricotta cake?
Yes! This cake freezes beautifully. If possible, I recommend freezing the cake without the powdered sugar or icing on top. For best results:
- Wrap the cake (whole or in slices) in plastic wrap and store in an airtight container.
- Freeze for up to 3 months.
- Thaw overnight in the fridge or at room temperature before serving.
★★★★★
5 Star Review
“Can I say this cake rocked! 5 stars all the way. I would not change a thing!” — Patricia
Storage Instructions
Not sure how to store leftovers? Whether you want to keep your lemon ricotta bundt cake fresh overnight or freeze slices for later, I’ve got you covered. Bookmark this page so you can come back whenever you need storage tips!
- Room Temperature – Store in an airtight container or under a cake dome for up to 3 days.
- Refrigerator (Optional) – While not necessary, you can refrigerate the cake for up to 5 days. Let it come to room temperature before serving for the best texture.
- Freezing – Wrap individual slices or the whole cake tightly in plastic wrap, then store in an airtight container for up to 3 months. Thaw at room temperature or overnight in the fridge.
★★★★★
So Inspired
“Thanks for your wonderful ricotta cake!!! I was SO inspired, that I made 2.” — Anonymous
Bake this Lemon Ricotta Cake!
Tried this Lemon Ricotta Bundt Cake? I’d love to hear how it turned out! Leave a comment below and let me know if you made any tweaks or what you served it with. Your feedback helps other bakers, too!
Let’s See Your Baking Creations!
If you snapped a photo of your bundt cake, tag me on Instagram @goodlifeeats using #goodlifeeatsrecipes. I love seeing how you serve it—whether topped with fresh berries, a drizzle of glaze, or your own creative twist!
More Lemon Dessert Recipes:
If you love the bright, fresh flavor of this lemon ricotta bundt cake, here are a few more lemony treats you might enjoy:
- Lemon Cookies – Soft, chewy, and bursting with citrus flavor! These cookies are made with pudding mix and cream cheese for the perfect texture.
- Lemon Blueberry Bread – A moist, tender quick bread studded with juicy blueberries and topped with a light lemon drizzle.
- Berry Lemon Galette – A rustic free-form pie filled with a sweet-tart berry and lemon filling—no crimping required!
- White Chocolate Lemon Coconut Cookies – A tropical-inspired treat with a perfect balance of white chocolate, coconut, and bright lemon flavor.
- Blueberry Lemon Curd Coffee Cake – A light and fluffy coffee cake swirled with tangy homemade lemon curd.
Looking for more citrusy inspiration? Browse my Recipe Index for more delicious desserts, or check out the Ingredient Index to explore all my lemon recipes!
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Have you ever made a ricotta cake?
Lemon Ricotta Bundt Cake
This easy lemon ricotta bundt cake is light, moist, and just the right amount of sweet—perfect for breakfast, dessert, or an afternoon treat. The ricotta keeps it incredibly tender, while fresh lemon juice and zest add a bright citrus flavor. It’s delicious with a dusting of powdered sugar or drizzled with a simple lemon glaze for extra indulgence!
Ingredients
For the Lemon Ricotta Cake
- 3 cups (360 grams) All-Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1 1/2 teaspoons Baking Soda
- 3/4 teaspoon Sea Salt
- 1 1/2 cups Granulated Sugar
- 3/4 cup Butter, softened
- 1/2 teaspoon Vanilla Extract
- 3 Eggs
- 1 1/2 cups Ricotta Cheese
- 3 Lemons, juiced and zested
For the Lemon Icing
- 1 1/2 cups (170g) Sifted Powdered Sugar
- 1 1/2 - 2 1/2 tablespoons Fresh Lemon Juice
- pinch of Sea Salt
Garnishes
- Fresh Raspberries, Blackberries, and Blueberries
Instructions
To Make the Lemon Ricotta Cake
- Preheat oven to 350 degrees F. Liberally grease the bottom and sides of a 10-12 cup sized bundt cake pan.
- In a large mixing bowl, combine flour, baking powder, baking soda, salt, and lemon zest. Stir until well mixed and set aside.
- Add the softened butter and the granulated sugar to the bowl of a stand mixer. Beat for 3-4 minutes, until light and fluffy, scraping the sides down periodically with a spatula.
- Then, add the eggs one at a time, beating in between each addition. After all the eggs have been added, scrape down the sides, and beat for 2 minutes. Stir in the vanilla extract and lemon juice.
- Beat 1/4 of the flour mixture and ricotta cheese at a time alternately into sugar mixture on low speed till blended. Spread batter into the prepared pan.
- Bake for 50-60 minutes, or until toothpick comes out clean. Cool 30 minutes in pan on wire rack.
- Then, place the wire rack on top of the cake. Carefully flip the pan upside down while holding both the pan and the wire rack.
- Then, place them on the counter and carefully remove the pan from the top. Let cool completely.
To Make the Lemon Icing for the Ricotta Cake
- Sift the powdered sugar and salt into a medium mixing bowl using a fine mesh sifter or strainer.
- Then, mix in the fresh lemon juice 1/2 tablespoon at a time. The glaze should be thick and barely pourable.
Icing and Garnishing the Cake
- Place the wire rack with the ricotta cake on it on top of a large sheet of parchment paper (this will catch any spills as you ice the cake).
- Transfer the icing to a piping bag fitted with a large round tip.
- Once the cake has cooled completely, pipe the icing over the cake in a drizzle like pattern. Arrange the berries on top of the icing.
- Let the icing harden before slicing and serving.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 298Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 65mgSodium: 388mgCarbohydrates: 43gFiber: 2gSugar: 22gProtein: 7g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Michelle says
This is delicious. I made it for a household filled with men, one of whom thinks he is a food critic. He had NOTHING negative to say and he always does. . . so, I’d say this is an unqualified success. I may have added extra lemon juice, but not more than one lemon’s worth. It was tender, lemony, beautiful. Thanks.
Jackie says
Hi Katie
I freeze fresh lemon juice and zest, can you give me an idea of how much juice and zest I will need for the amount of lemons used in this recipe.
Katie says
About 1/4 cup juice per lemon. I usually buy the big lemons at Costco and they have a lot of juice.
Anonymous says
Katie, Thanks for your wonderful Ricotta Cakes!!! I was SO inspired, that I made 2. The Cranberry Orange and the Lemon Ricotta Cake!!!! Can't wait to try them now. Your recipes go together so very easily. I love your format that you use. They're so much fun!!! Your baking is creative and artful!Thanks, Trina Gaston
Lynn says
I came over from FishMama. This sounds delicious! I just posted about some lemon ricotta cookies that I ate and ate and ate! We are on the same wavelength 🙂 Don’t know if you have lots of lemons to get rid of (we still have about 35; we have a tree) but I’ve recently posted about making lemon curd (delicious!) and gingerbread with lemon sauce and lemon soup and hot spiced lemonade and honeyed lemon fruit . . . I think that’s it. But we’re still in lemon overload and still experimenting. Thanks for the recipe 🙂
FishMama says
LOVE lemon. This sounds great. Thanks for linking up!
Jessie says
Well, hello! That’s one fine cake! Wow. Looks amazing–and so easy to make. :D+Jessiea.k.a. The Hungry Mouse
Katie says
Your welcome, Tricia!
Patricia says
Can I say this cake rocked! 5 stars all the way. I would not change a thing! Thank you for feeding me…I avoided the scale this morning!