Who’s ready for the weekend? I am! I’m going to have a full house all weekend long. My husband’s two brothers, mom, sister, sister-in-law and three little nephews are all coming today. I guess you could say I’m enjoying the quiet before the storm. Ha! It’s going to be a little crazy around here with six little boys running around!
Before I get bombarded with company, I wanted to share a recipe with you. Remember the other day when I make Homemade Ricotta Cheese?? Well, here’s one of the dishes I made with it! A Glazed Ricotta Bundt Cake!
When I have guests over for dinner or to stay with me, I like to use them as my recipe testing guinea pigs. So when I had guests for dinner last week, I made this cake. I was literally crossing my fingers as I waited for it to cook, hoping it would turn out yummy. It was amazing! You would NEVER guess there’s ricotta cheese in it! It’s moist, delicate and delicious. My dinner guests loved it! Because it’s so simple to make, you can throw it together on a whim for a weekday brunch but it’s also fancy enough to serve after a nice meal. I will definitely be making it again and again!
- 1/2 cup sugar
- 1/2 cup water
- lemon zest from one lemon
- 1 cup all-purpose flour
- 1 Tbsp. baking powder
- 1/8 tsp. salt
- 1 cup low-fat ricotta cheese use this recipe for homemade ricotta
- 1 tsp. vanilla extract
- 1 egg
- 1/2 cup powdered sugar
- 1/4 tsp. almond extract
- 1/2 tsp. lemon juice
- 1/2-1 tsp. water
- Combine the sugar, water and lemon zest in a small pan on the stove. Bring to a boil over medium heat, stirring frequently. Boil over medium heat for 1-2 minutes, until sugar dissolves. Set the mixture aside and let cool for 10-15 minutes.
- Preheat oven to 350 degrees F. Grease and flour a bundt cake pan.
- In a small bowl, whisk together the flour, baking powder and salt. In another medium sized bowl, Whisk together the sugar syrup, ricotta and vanilla until smooth. Add in the egg, mixing well. Pour in the flour mixture and stir until just combined.
- Pour the batter into the prepared bundt pan and bake for 40-45 minutes or until a toothpick inserted comes out clean. Cool in the pan for 10-15 minutes and then turn onto a wire rack or plate to cool completely.
- To prepare the glaze, whisk together the powdered sugar, almond extract, lemon juice and 1/4 tsp of water. Stir in more water, a little at a time until the glaze reaches the consistency you desire. Drizzle over the top of the cake. Cut into slices and enjoy!
I always use guests for test recipes! It’s always interesting coming to my house becuase you never know what you get, but if you are making yummy things like this I’m coming over to your house!
Andi G. says
I missed your recipe for homemade ricotta. I’ll have to go check that out for sure. This cake looks delicious! Good luck with six boys in the house – Yikes!
Mallory @ Classy Clutter says
This looks amazing!! Thanks for having us over! We’re having a blast! Love you!!
This look so yummy. I am always looking for new cakes to make. I can’t wait to try this.
Have a wonderful week,
@ Eclectic Red
This is such a gorgeous cake Jen! I need to try a ricotta cake. love it!
This looks yum! And homemade ricotta? Impressive! Thanks for stopping by my blog the other day, I’ve been a long time follower of your blog and love it as well! And I know I’m strange for not being much of a bread eater. I’m silly! 🙂 Thanks again for stopping by!
[email protected] says
I love the moistness that ricotta adds to baked goods….I can only imagine the deliciousness that this cake is! 🙂
Food Done Light says
I love the idea of ricotta in the cake. It is a really healthy recipe too! Pinning. I have to make it. This will be a feature on Thursdays Treasures.
winnie rottem says
It’s a beautiful cake!
I’ve never used ricotta in a bundt cake and after seeing your cake, I’d love to try 🙂
Thank you, Jen, for the nice cake recipes. I too hide chocolate bars in the fridge and also have had a lot of work done to my teeth. I laughed when I read your blog as it was very familiar to me. Have a Super-Duper Weekend!