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Paradise and Pennant Candied Fruit

Lemon Ricotta Bundt Cake

This light and flavorful Lemon Ricotta Bundt Cake will definitely become one of your favorite Italian desserts. This cake stays super moist , creamy, deliciously glazed and airy. It is truly the perfect balance of sweetness with a hint of delicious lemony bite.Glaze with limoncello and sprinkle with Paradise Lemon Peel on top for a beautiful finish. Perfect dessert to serve at your next brunch or dinner.



  • 3/4 cup butter, softened (1 1/2 sticks)
  • 1 1/2 cups sugar
  • 15 ounces whole milk ricotta
  •  3 large eggs
  • 1 teaspoon vanilla
  •  1 large lemon, zested and juiced
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  •  1/2 teaspoon salt
  • 1/4 cup Candied Lemon Peel

Lemon Glaze:

  • 2 cups powdered sugar
  • 3 tablespoons fresh lemon juice add more or less for consistency
  • Candied Lemon Peel for decorating


Preheat oven to 350 degrees. Butter and flour a bundt cake pan and set aside.

To be Continued…