Lemon Ricotta and Thyme Bundt #CakeSliceBakers

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.

This cake was the selection I chose for the Cake Slice Bakers this month...............

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The New Way To Cake by Benjamina Ebuehi. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs.

There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes.

If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - The New Way To Cake - and our choices for April 2020 were ~

  Carrot Cake with Masala Chai

• All That's Left Are The Crumbs
• Making Miracles
• Amandie Bakes

Lemon, Ricotta and Thyme Mini-Loaves 

• A Little Bit of All Right
• Karen's Kitchen Stories
• My Recipe Reviews
• A Day in the Life on the Farm

Jasmine Green Tea Cake

• Camille Cooks
• Culinary Adventures with Camilla

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.

#cakes, #bundt, #lemon, #thyme

Desserts, Cake

American

Yield: 12 servings

Author: Wendy Klik

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

1. 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.
2. 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.  
3. 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.
4. Let cool in pan on wire rack for 10 minutes before turning onto wire rack to cool completely.
5. 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

Fat (grams)
11.77

Sat. Fat (grams)
1.98

Carbs (grams)
43.79

Fiber (grams)
0.86

Net carbs
42.92

Sugar (grams)
29.21

Protein (grams)
5.19

Sodium (milligrams)
125.56

Cholesterol (grams)
37.38

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