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BM# 51 — Baking Marathon: Day 22

Bake of the Day: Cakes — Lemon Almond Ricotta Bundt Cake

I am not a health freak but I do look at what a eat. My motto is everything in moderation is OK. There was a phase in my life, few years back, when I tried making ‘healthy’ foods that really tasted ‘healthy’ (you know what I mean, right??). I’m glad that phase has passed and now I try incorporate healthy ingredients into my dishes but try to make them taste as normal as possible.

Coming to today’s dish, I had a container of ricotta in the fridge waiting to be used up and a quick search landed me on this Lemon almond Bundt cake recipe. I loved the pics and decided to bake it.

The day I baked this cake, I was also cooking few other dishes — so all the ingredient mixing was done while doing 3 other things at the same time. So everything went into the bowl without much thought — just quick glances into my phone — mixed, poured into the baking pan and into the oven for baking.

After about 10 minutes when I started cleaning the dishes (cleaning dishes is like zen to me — I feel at peace and my brain finally starts to work), it is then I realized that I didn’t add any oil or butter in the recipe. I quickly washed my hands to check the recipe and realized that the recipe has any added fat in it. I got worried on how the cake was going to turn out.

But thankfully, it turned out very well — better than my expectations. It was a little dry to my taste and may be next time I’ll add some vegetable oil to make it a little more moist.

The cake tasted great though. The ricotta cheese made it taste like khoya/ mawa which I really liked. It has a bread like texture and with the lemon flavor in the cake and in the drizzle is quite refreshing. Serve the cake with some berries and whipped cream for a delicious Summer dessert.

Recipe adapted from here:

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Lemon Almond Ricotta Bundt Cake Yum
Lemon Almond Ricotta Bundt Cake is a moist and tasty tea cake. It has a bread like texture and with the lemon flavor in the cake and in the drizzle is quite refreshing. Serve the cake with some berries and whipped cream for a delicious Summer dessert.
Lemon Almond Ricotta Bundt Cake
Course dessert
Cuisine american
Prep Time 15 minutes
Cook Time 45 minutes
Servings
cup
Ingredients
  • 1 cup Sugar
  • 1 cup Water
  • 1 tsp Lemon zest (from one medium lemon)
  • cups All purpose flour
  • ½ cup Wholewheat Pastry flour (or use 2 cups all purpose flour)
  • 2 tbsp Baking powder
  • ½ tsp Salt
  • 2 cups Ricotta Cheese (either full fat or part skim will work here)
  • 2 Eggs Large (or use 2tbsp egg replacer or flax seed meal whisked in 6tbsp water)
  • ½ tsp Lemon extract
  • ½ cup Almonds Sliced
For the Drizzle:
  • ½ cup sugar Confectioners
  • ¼ tsp Almond extract
  • ½ tsp Lemon juice
  • 1 ~ 2 tsp Milk
Course dessert
Cuisine american
Prep Time 15 minutes
Cook Time 45 minutes
Servings
cup
Ingredients
  • 1 cup Sugar
  • 1 cup Water
  • 1 tsp Lemon zest (from one medium lemon)
  • cups All purpose flour
  • ½ cup Wholewheat Pastry flour (or use 2 cups all purpose flour)
  • 2 tbsp Baking powder
  • ½ tsp Salt
  • 2 cups Ricotta Cheese (either full fat or part skim will work here)
  • 2 Eggs Large (or use 2tbsp egg replacer or flax seed meal whisked in 6tbsp water)
  • ½ tsp Lemon extract
  • ½ cup Almonds Sliced
For the Drizzle:
  • ½ cup sugar Confectioners
  • ¼ tsp Almond extract
  • ½ tsp Lemon juice
  • 1 ~ 2 tsp Milk
Lemon Almond Ricotta Bundt Cake
Instructions
  1. Combine sugar, water and lemon zest in a medium saucepan. Bring the mixture to a boil while mixing to dissolve the sugar. Boil for 1~2 minutes. Turn off the heat and cool for 15~20 minutes.
  2. Preheat oven to 350°F. Thoroughly grease and flour 12cups bundt cake pan.
  3. Sift flour(s), baking powder and salt in a mixing bowl.
  4. In another bowl, combine the sugar syrup, ricotta cheese, eggs and lemon extract. Mix well to combine.
  5. Add the wet ingredients to dry ingredients and mix well.
  6. Stir in the almonds.
  7. Pour the batter into the prepared pan and bake for 40~45 minutes or until a cake tester inserted into the center of the cake comes out clean.
  8. Let the cake cool in the pan for 10 minutes before inverting it over onto a wire rack to cool completely.
  9. Make the Drizzle: Combine all the ingredients for the drizzle in a bowl and whisk well.
  10. Drizzle it over the completely cooled cake and sprinkle with some chopped almonds (if desired).
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15 thoughts on “Lemon Almond Ricotta Bundt Cake”

  1. Hahaha.. Sometimes brain does not work when required but it was not a problem at all this time. Cake is looks amazing with the glaze on that green platter.

  2. The cake looks stunning and i was trying to imagine your panic situation 😜 something that even i experience. But truly I love the look of this cake . Inside outside both:))

  3. The cake looks absolutely divine. Its hard to believe that there is no fat in it. Looks like it catered to the health part of you too involuntarily :-)I am a ‘dish washer’ too, BTW 😀

  4. I don’t know whether my earlier comment went thru. I was typing and suddenly the window got refreshed. I guess there was no additional fat because of the ricotta. Your bread has come with a beautiful color and texture than the source recipe as Valli mentioned.

  5. I have done the same with muffins once and forgot to add oil to the recipe. They turned out well, was just a tad dry. Your cake has come out great as well and I think ricotta made up for the missing fat in the recipe.

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