Ingredients

The following ingredients have 4 Servings
  • 3 cups (360 grams) All-Purpose Flour
  • 1 1/2 teaspoons Baking Powder
  • 1 1/2 teaspoons Baking Soda
  • 3/4 teaspoon Sea Salt
  • 1 1/2 cups Granulated Sugar
  • 3/4 cup Butter, softened
  • 1/2 teaspoon Vanilla Extract
  • 3 Eggs
  • 1 1/2 cups Ricotta Cheese
  • 3 Lemons, juiced and zested
  • 1 1/2 cups (170g) Sifted Powdered Sugar
  • 1 1/2 - 2 1/2 tablespoons Fresh Lemon Juice
  • pinch of Sea Salt
  • Fresh Raspberries, Blackberries, and Blueberries

Instruction

  • Preheat oven to 350 degrees F. Liberally grease the bottom and sides of a 10-12 cup sized bundt cake pan.
  • In a large mixing bowl, combine flour, baking powder, baking soda, salt, and lemon zest. Stir until well mixed and set aside.
  • Add the softened butter and the granulated sugar to the bowl of a stand mixer. Beat for 3-4 minutes, until light and fluffy, scraping the sides down periodically with a spatula.
  • Then, add the eggs one at a time, beating in between each addition. After all the eggs have been added, scrape down the sides, and beat for 2 minutes. Stir in the vanilla extract and 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 the prepared pan.
  • Bake for 50-60 minutes, or until toothpick comes out clean. Cool 30 minutes in pan on wire rack.
  • Then, place the wire rack on top of the cake. Carefully flip the pan upside down while holding both the pan and the wire rack.
  • Then, place them on the counter and carefully remove the pan from the top. Let cool completely.
  • Sift the powdered sugar and salt into a medium mixing bowl using a fine mesh sifter or strainer.
  • Then, mix in the fresh lemon juice 1/2 tablespoon at a time. The glaze should be thick and barely pourable.
  • Place the wire rack with the ricotta cake on it on top of a large sheet of parchment paper (this will catch any spills as you ice the cake).
  • Transfer the icing to a piping bag fitted with a large round tip.
  • Once the cake has cooled completely, pipe the icing over the cake in a drizzle like pattern. Arrange the berries on top of the icing.
  • Let the icing harden before slicing and serving.