Lemon Ricotta Bundt Cake, for the Italian Easter Basket


This dessert brings sweet and tart together to make one tasty Italian treat.

By: Angela, of This Delicious House

Ingredients

  • 3/4 cup butter, softened (1 1/2 sticks)
  • 1 1/2 cups sugar
  • 15 ounces whole milk ricotta
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 large lemon, zested and juiced
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup Candied Lemon Peel

Lemon Glaze

  • 2 cups powdered sugar
  • 3 tablespoons fresh lemon juice add more or less for consistency
  • Candied Lemon Peel for decorating
Visit This Delicious House for the full recipe.

Share your favorite recipe, and we may feature it on our website.

Join the conversation, and share recipes, travel tips and stories.