Easy Lemon Ricotta Cake with Blueberry Glaze
Easy Lemon Ricotta Cake with Blueberry Glaze
Eggs
Eggs
Flour
Flour
Lemon juice
Lemon juice
Ricotta cheese
Ricotta cheese
Citrus sugar
Citrus sugar
Lemons
Lemons
Baking powder
Baking powder
Vegetable oil
Vegetable oil
Whole milk
Whole milk
Combine the lemon zest and sugar then add it to whipped eggs.
Combine the lemon zest and sugar then add it to whipped eggs.
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Add the wet ingredients and ricotta cheese and mix to combine.
Add the wet ingredients and ricotta cheese and mix to combine.
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Alternate adding the flour mixture, milk, and rest of the flour mixture until combined.
Alternate adding the flour mixture, milk, and rest of the flour mixture until combined.
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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.
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.
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Your baked bundt!
Your baked bundt!
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Drizzle the blueberry glaze over top.
Drizzle the blueberry glaze over top.
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Full Recipe