Lemon Ricotta Bundt Cakes (Moist, Bright & Bakery-Style Mini Cakes)

This lemon ricotta Bundt cake recipe creates soft, tender mini cakes with a rich, moist crumb and fresh citrus flavor. The ricotta adds a creamy texture while keeping the cakes light, making them perfect for spring desserts, brunch spreads, or afternoon coffee.

If you love bright, fruit-forward desserts like Classic Homemade Strawberry Pie, Strawberry Lemonade Cupcakes, or Blueberry Lemon Bread, these lemon ricotta cakes are a beautiful addition to your baking rotation. You can also explore the Dessert Recipes collection for more cozy, bakery-style treats.

Why You’ll Love This

• Ultra moist texture from ricotta cheese

• Bright, fresh lemon flavor without being overpowering

• Elegant mini Bundt presentation (perfect for entertaining)

• Easy lemon dessert recipe with simple ingredients

• Great for spring, brunch, or light desserts

Recipe Card

• Prep Time: 15 minutes

• Cook Time: 25–30 minutes

• Total Time: 40–45 minutes

• Servings: 6 mini Bundt cakes

Nutrition Information

(per serving)

• Calories: 290

• Protein: 6g

• Carbohydrates: 32g

• Fat: 15g

• Fiber: 1g

• Sugar: 18g

Ingredients

• 1 cup ricotta cheese (240 g)

• ½ cup unsalted butter, softened (115 g)

• ¾ cup sugar (150 g)

• 2 large eggs

• 1 tablespoon lemon zest

• 2 tablespoons fresh lemon juice (30 ml)

• 1 teaspoon vanilla extract

• 1 ½ cups all-purpose flour (180 g)

• 1 ½ teaspoons baking powder

• ¼ teaspoon salt

Optional Lemon Glaze

• 1 cup powdered sugar (120 g)

• 2–3 tablespoons lemon juice (30–45 ml)

Instructions

1. Preheat oven to 350°F (175°C). Grease a mini Bundt pan thoroughly.

2. Cream butter and sugar

   Beat until light and fluffy (2–3 minutes).

3. Add wet ingredients

   Mix in ricotta, eggs, lemon zest, lemon juice, and vanilla until smooth.

4. Combine dry ingredients

   Whisk flour, baking powder, and salt in a separate bowl.

5. Mix batter

   Add dry ingredients to wet ingredients and mix until just combined.

6. Fill pan

   Spoon batter evenly into mini Bundt molds.

7. Bake

   Bake for 25–30 minutes or until a toothpick comes out clean.

8. Cool and glaze

   Cool completely, then drizzle with lemon glaze if desired.

Tips & Variations

• Use whole milk ricotta for the best texture

• Add blueberries for a lemon blueberry variation

• Swap vanilla for almond extract for a subtle twist

• Dust with powdered sugar instead of glaze for a lighter finish

• Make as a loaf cake if you don’t have a Bundt pan

Make-Ahead & Storage

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. These cakes also freeze well for up to 2 months.

FAQ

Can I use part-skim ricotta?

Yes, but whole milk ricotta gives a richer, more tender texture.

Why are my cakes dense?

Overmixing can make them dense—mix just until combined.

Can I make this as one large Bundt cake?

Yes, bake for 40–50 minutes and check for doneness.

Final Thoughts

These Lemon Ricotta Bundt Cakes are soft, moist, and full of bright citrus flavor — the kind of dessert that feels simple yet special. They’re perfect for spring baking, brunch tables, or anytime you want a light, bakery-style treat.

If you enjoy lighter summer desserts, try Baked Pears with Honey & Pistachios or Strawberry Icebox Cake next for more bright, fresh flavors.