Easy Lemon Ricotta Cake with Blueberry Glaze

Eggs

Flour

Lemon juice

Ricotta cheese

Citrus sugar

Lemons

Baking powder

Vegetable oil

Whole milk

Combine the lemon zest and sugar then add it to whipped eggs.

Add the wet ingredients and ricotta cheese and mix to combine.

Alternate adding the flour mixture, milk, and rest of the flour mixture until combined.

Pour the cake batter into the prepared pan and bake until set. Cool for 20 minutes, then turn out the cake onto a platter to finish cooling.

Your baked bundt!

Drizzle the blueberry glaze over top.