Lemon Almond Ricotta Bundt Cake
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.
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Ingredients
- 1 cup Sugar
- 1 cup Water
- 1 tsp Lemon zest, from one medium lemon
- 1½ cups All purpose flour
- ½ cup Whole-wheat 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 Large Eggs, or use 2tbsp egg replacer or flaxseed meal whisked in 6tbsp water
- ½ tsp Lemon extract
- ½ cup Sliced Almonds
For the Drizzle:
- ½ cup Confectioners sugar
- ¼ tsp Almond extract
- ½ tsp Lemon juice
- 1~2 tsp Milk
Instructions
- 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.
- Preheat oven to 350°F. Thoroughly grease and flour 12cups bundt cake pan.
- Sift flour(s), baking powder and salt in a mixing bowl.
- In another bowl, combine the sugar syrup, ricotta cheese, eggs and lemon extract. Mix well to combine.
- Add the wet ingredients to dry ingredients and mix well.
- Stir in the almonds.
- 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.
- Let the cake cool in the pan for 10 minutes before inverting it over onto a wire rack to cool completely.
Make the Drizzle:
- Combine all the ingredients for the drizzle in a bowl and whisk well.
- Drizzle it over the completely cooled cake and sprinkle with some chopped almonds (if desired).
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