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Lemon Olive Oil Bundt Cake
Bright, moist, and delightfully flavorful, this lemon olive oil ricotta bundt cake is an irresistible treat for dessert or even breakfast. Bursting with zest and rich butter, it’s the perfect balance of freshness and indulgence.
Ingredients
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
Zest of 2 lemons
1/2 cup Sabatino Lemon Infused Oil
3 large eggs
1 cup ricotta cheese
½ cup freshly squeezed lemon juice
1 teaspoon vanilla extract
Method
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
- In another bowl, whisk the Sabatino Lemon Infused Oil, eggs, ricotta cheese, lemon juice, and vanilla extract until smooth.
- Gradually fold the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust with powdered sugar before serving.
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