Instructions
Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C).
Grease the bundt pan thoroughly and dust with flour to prevent sticking.
Mix Wet Ingredients:
Beat eggs and sugar with an electric mixer on high speed for about 3 minutes until pale and fluffy.
Add ricotta cheese and olive oil. Continue mixing until smooth and creamy.
Incorporate Flavors:
Mix in the vanilla extract and lemon zest (or orange zest for variation).
Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry mixture to the wet mixture. Mix on low speed until just combined. Avoid overmixing.
Bake:
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Add Glaze (Optional):
Whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Variations
Chocolate Twist: Add ½ cup mini chocolate chips to the batter.
Nutty Delight: Mix in ½ cup chopped almonds or walnuts.
Gluten-Free: Substitute all-purpose flour with a gluten-free baking mix.
Vegan Option: Replace eggs with flaxseed meal (3 tablespoons flaxseed + 9 tablespoons water) and use vegan ricotta.
Tips
Always use room-temperature ingredients for a smooth batter.
For a denser texture, reduce the olive oil slightly.
Store leftovers in an airtight container at room temperature for up to 3 days.
