Lemon butter cake

This post may contain affiliate links. Moist and lemon butter cake glazed Lemon Ricotta Bundt Cake is the perfect dessert to serve at your next brunch or dinner.

Full of flavor, this cake can be made up to 3 days in advance. Glaze with limoncello and sprinkle with Paradise Lemon Peel. The BEST Glazed Lemon Ricotta Bundt Cake! Super moist and delicious, this lemon ricotta cake is perfect for brunches, holidays, dinners, or anytime you want a tasty and easy Italian dessert recipe.

When I first tried this cake, I couldn’t believe the flavor. I’ve never been a huge lemon dessert fan, but this cake is the exception. It is truly the perfect balance of sweetness with a hint of delicious lemon flavor. Second, cream together the butter and sugar.

Then add the ricotta and cream until fluffy, about 5 minutes. Incorporate in the eggs, vanilla, lemon peel and zest. Sift the dry ingredients and add those in. Fold in the candied lemon peel. You could also use this recipe to make a layer cake by dividing the batter between two cake pans and reducing the baking time.

Poke holes in the cake using a wooden skewer before pouring on the glaze. For thinner glaze, add more water or lemon juice. Substitute the lemon in the glaze for limoncello liquor if serving this for adults. Looking for more delicious and easy cake recipes? Don’t miss Chocolate Toffee Caramel Cake or Pumpkin Streusel Coffee Cake. Super moist, this is the perfect cake to entertain with.

In a large mixing bowl or stand up mixer, cream together the butter and sugar until well combined. Add the ricotta and blend until light and fluffy, about 5 minutes. Mix in the eggs, one at a time, incorporating well. Mix in the vanilla, lemon juice, and lemon zest. Whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet in two batches.

Pour the batter into the prepared pan and smooth as needed. Bake 40-50 minutes, or until the cake is set and a toothpick inserted comes out clean. Let cool in pan for at least 15 minutes before turning out onto a wire rack. Whisk together the powdered sugar and lemon juice until smooth. Add more juice or water if needed to achieve desired consistency. Drizzle the lemon glaze over the top of the cake, sprinkle with candied lemon peel, and serve. Also, you can poke holes in the cake with a skewer so that more of the glaze seeps into the cake.

Be sure to sign up and stay up-to-date with This Delicious House. Only if it appears really wet. I have been a Baker for many, many years and have won baking contests. I must tell you, this cake is beyond heavenly! I made it with a Limoncello Glaze baked in a Bundt pan. I can’t thank you enough for this magnificent recipe.

Thanks for the amazing comment, Ruth! Not overly sweet nor too lemony, just the right balance for this delicious moist cake. I’m so happy you enjoyed it, Susan! I served it with raspberries and whipped cream.