I had some of my favorite people coming over with their kiddos Monday morning for Story time and a play date. I always like to bake a little something for the mamas to nosh on since we don’t usually get a leisurely breakfast in the morning. I tried a little variation on a recipe I made last week – everyone loved it. I love feeding my friends! There was maybe a 1/6th of the cake left after the 5 of us were through with it. Just enough for a piece for hubby for dessert last night and a piece for me for breakfast this morning. This is definitely more breakfasty than it’s predecessor, which I thought tasted more desserty.
2/19/09 added this to Life as Mom’s Ultimate Recipe Swap.
- 3 c flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/2 c sugar
- 3/4 c butter, softened
- 1/2 tsp vanilla
- 3 eggs
- 1 1/2 c ricotta cheese
- juice of 3 lemons
- zest of 3 lemons
- Preheat oven to 350 degrees F. Grease bottom and sides of a bundt cake pan.
- In a mixing bowl, combine flour, baking powder, baking soda, salt, and lemon zest; set aside. Beat sugar and butter until fluffy. Add vanilla and eggs, beat on medium for 2 minutes, scraping bowl periodically. Stir in lemon juice.
- Beat 1/4 of the flour mixture and ricotta cheese at a time alternately into sugar mixture on low speed till blended. Spread batter into pan.
- Bake for 50-60 minutes, or until toothpick comes out clean. Cool 30 minutes in pan on wire rack.
- Remove from pan to wire rack, cool. Sprinkle cooled cake with powdered sugar.
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Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 298Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 65mgSodium 388mgCarbohydrates 43gFiber 2gSugar 22gProtein 7g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.