Sicilian Citrus Ricotta Bundt Cake

Desserts & Baking, Recipes

Sicilian Citrus Ricotta Bundt Cake

It’s that time of year when I start craving lighter flavours, and citrus is at the top of that list! If you follow me regularly you will know that I have a bit of an obsession with bundt pans.  I mean, who wouldn’t, they are SO gorgeous!

Sicilian Citrus Ricotta Bundt Cake

However, if you follow me you will also know that I’m a dietitian. Which poses a bit of a conundrum, since many bundt cakes don’t exactly qualify as health nut food (good thing I preach everything in moderation). I decided to take my obsession to a new level and come up with some bundt cake recipes that were lighter and filled with healthier ingredients.  Don’t get me wrong, this is still a ‘sometimes food’, but it is miles healthier for you versus the traditional cake recipes that are kicking around my granny’s recipe box.

This is a beautiful moist cake that is easy to make and perfect to serve as a part of a Easter dinner or brunch, or simply for guests with a cup of tea.  Full of citrus flavours, ricotta and olive oil, it really reminds me of something that would be served in the Mediterranean.  I included links to my favourite bundt pans below just in case you feel like joining me in my bundt-pan-collecting journey!Sicilian Citrus Ricotta Bundt Cake

Slice of Sicilian Citrus Ricotta Bundt Cake on white plate with raspberries

Sicilian Citrus Ricotta Bundt Cake
5 from 1 vote
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Sicilian Citrus Ricotta Bundt Cake

This Bundt Cake is what dreams are made of.  Full of citrus, moist from the olive oil and ricotta, and so showy!  

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1 cup ricotta cheese
  • 2 eggs beaten
  • 1 teaspoon vanilla
  • 3 tablespoon lemon zest
  • 2 tablespoon orange zest
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 tablespoon fresh orange juice
  • 1/4 cup honey

Instructions

  1. Preheat the oven to 350F and spray a bundt pan with oil or cooking spray.

  2. In a large bowl, combine the flour, baking powder, baking soda, salt and sugar. Whisk until combined.
  3. In a medium bowl, combine the remaining ingredients and mix together until smooth. Add the wet ingredients to the dry ingredients and mix with a whisk and/or rubber spatula until fully combined (don’t over-mix the batter). The batter will be quite thick.

  4. Spoon the batter into the prepared bundt pan, smooth the top with the back of a spoon to even it out, and bake for 40-45 minutes or until a toothpick inserted into the centre comes out clean with no crumbs. Remove from the oven and let the cake sit for 5-10 minutes before inverting onto a cooling rack.

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54 Comments on “Sicilian Citrus Ricotta Bundt Cake”

  1. Lisa

    This looks amazing – and would be a great addition to my Easter weekend. Question (and I’m sure you knew it was coming): what if I don’t have a bundt pan? Any alternatives?

    1. Tori Wesszer

      Hi Lisa! Yes you could absolutely use another cake pan of a similar volume – I think that two 9″ round pans would be appropriate based on my digging:)

  2. Pat Laurin

    Ummmm ~ Hello ~ Did you forget where we live?! You can drop off this bundt cake any day of the week 😉 Looks amazing!!!

    Love Mom

  3. Nadia

    OMG! A new favorite. I just baked this cake with my daughter and it turned out amazing! We added a vanilla glaze on top. Just perfect!

  4. Deb

    I made this for a family gathering on Sunday. I had a 5 lb tub of ricotta for the lasagne and so needed something to use it up. Also have a pretty Christmas wreath bunt pan. This recipe was just what I needed. I added some lime and clementine zest and juice with the orange and lemon. It was the hit of the party! Very moist and citrusy delicious!
    Very easy to make.

  5. Rose

    Can cocoa powder be added to the recipe with success? How much is sufficient to produce a rich chocolate flavor? Secondly, what size bundt pan are you using?

    1. Tori Wesszer

      Hi Rose, I’m really not sure. I don’t know how it would taste to be honest, but if you try it I would love to hear! I would add about 1/2 c. cocoa powder if I were experimenting. I use a standard bundt pan, 10″ diameter.

  6. Andrea

    I made this for Easter morning this year, and the family loved it. Even my husband, who is a picky eater, asked me to make it every Easter. This is going to be our new tradition! Thank you!

  7. Angela Weeks

    How do you think this would turn out with all purpose G-Free flour ? I’m dying to make this!!! Thank you for sharing your yummy recipes!

  8. Angela Weeks

    Hi Tori ! I made it with Bobs Ted Mill all purpose Gluten Free flour and it turned out great!! So moist and flavourful! This is a new favourite at our house 😍😁 Thank you for sharing it!!

  9. Linda Fenwick

    Having just returned from Sicily where lemon torta was available at breakfast every morning, I tried this. Normally I halve any sugar in cakes, but should have read you are a dieticien, you have probably reduced the sugar already. It turned out fabulous but I had to serve it to guest with lemon sorbet and vinalla ice cream. Will try the recipe with all the ingredients next time. Definitely a favourite that I will bake regularly from now on.

  10. D

    I tried this recipe but it turned out dense rather than moist! And I didn’t over mix.. the batter was dry and hard and I had to push it rather than pour it into the pan.. I wonder why??!

    1. Tori Wesszer

      Hi Donya, I’m sorry to hear this! It is a very dense cake, and the batter is thick, but it should still be more moist vs dense. I wonder if it is a difference in altitude? Sometimes that has an impact on baking! Not sure where you live?

  11. Jess

    Omg Tori!
    LOVED this cake! Delicious and moist. Going to be a staple in my house! Thanks for the recipe.

  12. Paula

    I tried this wonderful recipe. Unfortunately, I could not get ricotta cheese in our grocery shop and replaced it with Philadelphia creamed cheese. The cake was delicious, not sure of calorie content. thanks

    1. Tori Wesszer

      Hi Paula, thanks for the feedback! The cream cheese would certainly make it richer, but regardless this is what we would call a ‘sometimes food’ in our house:). Glad you liked it!

  13. Marta

    Hi I made this using a le creuset 10 in tube pan I think maybe because of the diameter being large it was rather flat light and moist but not as tall as yours looks in the picture. Tastes great

  14. Herica Assilian

    Hi Tori,

    Can I substitute almond flour or coconut flour instead of regular flour? If so, how much would you use for any one of those two? It looks so good! 🙂 Thank you xo, Herica

  15. Diana Mangan

    I made this cake this weekend and it was delicious! I received some comments that it was tasty but very crumbly. Is there something you can add to make it a touch more moist?

  16. Sharon

    Hi Tori
    Flavors were great, dense/moist but it didn’t rise at all…………altitude/Calgary??
    I’ve been baking a long time, not sure what went wrong. Mind you it was all eaten

  17. Kathy

    What would you recommend in place of the eggs? Would flax eggs work? My daughter has an allergy to eggs.

  18. Anne Marie

    Made this cake today. Tastes so lovely. The top cooked to a lovey golden colour. But then when I tipped it out of bundt pan I was surprised how dark it was. Baked it for 45 mins middle rack of oven. I see you dust yours with icing sugar. But any suggestions for not having such dark sides from within pan

    1. Tori Wesszer

      Hi Anne Marie sorry for the delay here! I think I would just bake it for a bit less time – if your bundt pan is a dark pan that could be part of the issue as they tend to make a darker cake. Try testing it with a toothpick when it looks done in the oven, likely around 35-40 min? Every oven is different!

  19. Sabrina

    This cake is so delicious! The batter was a lot thicker than I was anticipating so I added about a 1/4 cup of milk. We topped a piece of the cake with vanilla ice cream and cherries flambé, so yummy!

  20. Kara

    Made this for my sons 6th birthday cake with fresh raspberries in between 2 9” round pans and vanilla icing…it was a hit! Thank you for all the amazing recipes (he also requested angel cakes for his birthday breakfast!)

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