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Perfect Lemon Ricotta Bundt Cake

Delphine Fortin
  • 70 minutes
  • Serves 10

INGREDIENTS

1

Lemon, large juice zest

3

Eggs, large

1 1/2 cups

All-purpose flour

2 tsp

Baking powder

1/2 tsp

Baking soda

1 tsp

Salt

1 cup

Sugar

1 tsp

Vanilla extract

1 1/2 sticks

Butter, unsalted

15 oz

Whole milk ricotta