Cook's Hideout: Lemon Almond Ricotta Bundt Cake

April 25, 2015

Lemon Almond Ricotta Bundt Cake

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.
Lemon Almond Ricotta Bundt Cake
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.

Lemon Almond Ricotta Bundt Cake
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.
Lemon Almond Ricotta Bundt Cake
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.
Lemon Almond Ricotta Bundt Cake
Recipe adapted from here:
Ingredients: For 12cups Bundt cake
Sugar - 1cup
Water - 1cup
Lemon zest - 1tsp (from one medium lemon)
All purpose flour - 1½cup
Wholewheat Pastry flour - ½cup (or use 2 cups all purpose flour)
Baking powder - 2tbsp
Salt - ½tsp
Ricotta Cheese - 2cups (either full fat or part skim will work here)
Eggs - 2 large (or use 2tbsp egg replacer or flax seed meal whisked in 6tbsp water)
Lemon extract - ½tsp
Sliced Almonds - ½cup

For the Drizzle:
Confectioners sugar - ½cup
Almond extract - ¼tsp
Lemon juice - ½tsp
Milk - 1~2tsp

  • 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).


  1. Oh my god, this bundt cake looks simply out of the world..

  2. 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.

  3. 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:))

  4. Must say I love your cake texture than your source..looks so awesome..I am going to bake this soon Pavani..

  5. Superb! I love the crisp clean lines of the cake. The texture looks great too.

  6. 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 :D

  7. Stunning and love all the ingredients.

  8. 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.

  9. cake is looking awesome... breath taking clicks!!

  10. wow wow!!! bread has a beautiful color and texture!!

  11. This cake is decadent perfection. I am screaming for a slice. It looks sooooo good Pavani!!

  12. Cake looks stunning Pavani,such a yummy and moist cake...

  13. 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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