This is a light and easy Italian ricotta cake
Ricotta Bundt Cake
2 ½ cups cake flour (250 grams)
4 teaspoons oil
1/2 teaspoon salt
1 cup fresh whole-milk ricotta (230 grams)
1 cup granulated sugar (200 grams)
3 large eggs
juice and zest of 2 lemons
2 ½ teaspoons baking powder (16 grams)
Confectioner’s sugar, for dusting
Preheat the oven to 350 degrees F. Grease a Bundt cake pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
Using an electric mixer, cream together the oil, ricotta, and sugar until light and fluffy. With the machine running, add the eggs 1 at a time. Add the lemon juice and zest. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.
1 cup confectioners' sugar
2 tablespoons lemon juice
Blend confectioners' sugar with 2 tablespoons lemon juice until smooth; drizzle over the cake.
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