Ricotta-Citrus Bundt Cake

Ricotta-Citrus Bundt Cake

YIELD: 1 bundt cake, 8 to 12 servings
3 cups (390 gr) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 oz (113 gr) unsalted butter, at room temperature
1 cups (200 gr) sugar
3 large eggs
14 oz (400 gr) ricotta cheese (I used whole   milk)
1 teaspoon vanilla extract
1 lemon, zest and juice (about 1/4 cup)
1 orange, zest and juice (about 1/4 cup) 
1 cup (235 ml) milk
powdered sugar, to decorate


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TIME: about 1 hour

Preheat the oven to 350°F (175°C).
In a large bowl, add the flour with the baking powder, baking soda and salt. Whisk to combine.

In a separate large bowl, beat the butter and the sugar until light and fluffy.

Add the eggs, one at a time, while beating till smooth and fluffy.

Add the ricotta cheese and beat some more.

Beat in the vanilla extract, lemon and orange zest (finely grated) and juice of both.

Add about 1/2 of the dry ingredients to the wet, while blending at low speed just until combined.
Add the milk and blend quickly.

Add the rest of the dry ingredients and blend just until combined - Do not over mix!
Grease a 10 cup bundt cake pan thoroughly, with butter or a spray.

Pour the batter in the pan. Tap the pan to the counter a couple of times to level and remove air bubbles. You should have about 1 inch empty to the top of the pan, for the cake to grow when baking.

Bake in the lower third of the oven at 350°F (175°C) for about 45-50 minutes. Cover loosely with aluminum foil if the top gets too dark (I did it at around 35 minutes).
Test with a toothpick for readiness.
Remove from the oven and let the cake cool down in the pan for 10 minutes.

Using a cooling rack placed on top of the bundt cake, flip the cake around. Sprinkle with powdered sugar if you like (or your favorite lemon glaze) and enjoy!

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