This cake was the selection I chose for the Cake Slice Bakers this month...............
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Carrot Cake with Masala Chai
Lemon, Ricotta and Thyme Mini-Loaves
Jasmine Green Tea Cake
I chose to make the Lemon Ricotta Thyme cake because I had all the ingredients for it and am limiting my visits to the grocer. I chose to make it in a bundt rather than 8 mini loaves as I have no mini loaf pans.
I was glad I did because this was a delicious cake that we enjoyed all week long. We had it for dessert the first night and then for breakfast the next day. The rest was eaten bit by bit when we were looking for some comfort during this difficult time.
This cake stayed moist and fresh for the entire week due to the ricotta, the lemon and the glaze. This is a cake I will be sure to make again and again.
Give yourself a treat during this pandemic and bake this cake for you and your family to enjoy while you Stay Home/Stay Safe/ Stay Well.
Yield: 12 servings
Lemon Ricotta and Thyme Bundt Cake
This amazing Bundt Cake is moist from the ricotta and flavored with lemon and thyme. It is a delicious start to your day, perfect dessert for after dinner and an excellent snack throughout the day.
Prep time: 15 MCook time: 50 MTotal time: 65 M
Ingredients:
- 1 c. sugar
- zest of 2 lemons
- 4 sprigs of thyme
- 1/2 c. canola oil
- 1 c. ricotta cheese
- 2 eggs
- 1 1/2 c. flour
- 2 t. baking powder
- pinch of salt
- 1 1/4 c. powdered sugar
- juice of 1 lemon
Instructions:
How to cook Lemon Ricotta and Thyme Bundt Cake
- Place the sugar and lemon zest into the large bowl of a stand mixer, Using your fingers , rub the zest into the sugar to release the oils. Stir in the thyme leaves, discarding the sprigs.
- Add the oil, ricotta and eggs. Add the whisk attachment to the stand mixer and whisk until smooth. Reduce the speed to low and mix in the flour, baking powder and salt.
- Turn into a bundt pan that has been treated with baking spray. Bake in a preheated 350* oven for 40-50 minutes, until a skewer inserted removes cleanly.
- Let cool in pan on wire rack for 10 minutes before turning onto wire rack to cool completely.
- When cake is cool place onto a cake plate. Whisk together the powdered sugar and enough lemon juice to make a thick glaze. Drizzle glaze over cooled cake.
Notes:
Adapted from a recipe found in The New Way to Cake
Calories
295.77
295.77
Fat (grams)
11.77
11.77
Sat. Fat (grams)
1.98
1.98
Carbs (grams)
43.79
43.79
Fiber (grams)
0.86
0.86
Net carbs
42.92
42.92
Sugar (grams)
29.21
29.21
Protein (grams)
5.19
5.19
Sodium (milligrams)
125.56
125.56
Cholesterol (grams)
37.38
37.38
Property of A Day in the Life on the Farm
That looks fabulous. I might still have time to try that recipe this month. Thanks for joining in the fun.
ReplyDeleteThanks for including me in your visits Cam.
DeleteThe ricotta works miracles doesn't it? Your bundt is a beauty!
ReplyDeleteThank you Karen....once again we were on the same page.
DeleteLooks delicious! And beautiful as a bundt. Stay well and safe too:)
ReplyDeleteI love using herbs in dessert and I LOVE how you mention you could start the day with this. Cake for breakfast! Is there anything better?
ReplyDeleteI think the only thing better than cake for breakfast is pie for breakfast LOL
DeleteI love that you made it into a bundt cake and it looks delicious. I have a Sam's Club-size tub of ricotta that I need to use, so this is definitely getting made next week.
ReplyDeleteThe ricotta does wonderful things to this cake.
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