Preparation Instructions

• Preheat the oven to 350°F (175°C). Butter and flour a standard bundt cake pan or spray well with nonstick cooking spray; set aside.
• In a large mixing bowl or stand mixer, cream together the softened butter and sugar until light and fluffy.
• Add the drained ricotta and blend until well combined and airy, about 5 minutes.
• Mix in the eggs one at a time, then add the vanilla, lemon zest, and lemon juice.
• In a separate bowl, whisk together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet, mixing on low until just combined.
• Pour the batter into the prepared bundt pan and smooth the top.
• Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pan for about 15 minutes, then turn the cake out onto a wire rack to cool completely.
• For the glaze, whisk together powdered sugar and lemon juice until smooth. Adjust thickness as needed, then drizzle over the cooled cake and garnish with candied lemon peel or lemon slices.