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Ricotta Bundt Cake With Almond Drizzle

Made With


  • 1 cup sugar
  • 1 cup water
  • Lemon zest from two lemons
  • 2 cups all-purpose sifted flour
  • 2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 2 cups Frigo® Light Ricotta Cheese
  • 2 teaspoons vanilla extract
  • 2 eggs, lightly beaten


  • 1 cup powdered sugar
  • 1/2 teaspoon almond extract
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon water


Preheat the oven to 350ºF. Grease and flour a bundt cake pan.

To prepare the glaze: Whisk together the powdered sugar, almond extract, lemon juice and 1/4 teaspoon of water. Add more water, if necessary, to reach the desired consistency.

In a small saucepan, combine the sugar, water and lemon zest. Bring it to a boil over medium-high heat, stirring frequently. Reduce the heat to medium and boil for 1–2 minutes, stirring until the sugar dissolves. Set the mixture aside and let it cool for 10–15 minutes.

In a small bowl, whisk together the sifted flour, baking powder and salt. In another medium-sized bowl, whisk together the simple syrup, Frigo® Light Ricotta Cheese and vanilla until smooth. Add the egg and mix well. Pour in the mixture and stir until just combined.

Pour the batter into the prepared bundt pan and bake for 40–45 minutes or until a toothpick inserted comes out clean. Cool in the pan for 10–15 minutes and then turn onto a wire rack or plate to cool completely.

Drizzle the almond glaze over the top of the cake. Cut into slices and serve.

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