Mini Lemon Ricotta Bundt Cakes
#vegetarian #family-friendly
Total Time: 1 hour.
Servings: 3
Ingredients
6 Tbsp. unsalted butter
¾ cup sugar
8 oz whole milk ricotta cheese
1 egg
½ tsp vanilla extract
1 lemon, juiced and zested
¼ tsp baking soda
¼ tsp salt
¾ cup flour
Optional: powdered sugar for dusting
- For this recipe, I use mini bundt cake pans; however, you can use a 9x9 pan instead. The cook will differ so be sure to check at 45 minutes for doneness, and then every 5-10 minutes until it’s fully cooked.
- You can use a stand mixer, instead of mixing by hand if you prefer.
Cooking Steps
Preheat Oven
Preheat the oven to 350°F (180°C). Grease 3 mini bundt pans with cooking spray or butter.
Cream Butter & Sugar
In a large mixing bowl, cream together 6 Tbsp. unsalted butter and ¾ cup sugar until light and fluffy.
Mix Wet Ingredients
Add in 8oz whole milk ricotta cheese and mix until light and fluffy, about 3-5 min. Mix in 1 egg until combined. Add in ½ tsp vanilla, lemon zest, and juice of a lemon and mix to combine.
Add Dry Ingredients
To the bowl, stir in ¾ cup flour, ¼ tsp baking soda, and ¼ tsp salt. Mix until just combined.
Bake Cakes
Pour the batter into mini bundt cake pans, making sure to scrape down the sides of the bowl. Bake for 40-45 min., or until a toothpick comes out clean.
Let cool in the pan for at least 15 min before removing from the pans. Transfer to a serving plate or dish, and dust with powdered sugar, optional, before serving.
Nutrition Facts
(Per Serving)
Calories: 657
Fat: 32g
Net Carbs: 80g
Total Carbs: 82g
Fiber: 2g
Protein: 11g
The above nutrition facts are only estimates and may not be representative of your final product.