Lemon Ricotta Bundt Cake

I LOVE thekitchn.com and loved them even more when i bit into a slice of this heavenly cake. I haven't always been a huge fan of lemon cakes but this gorgeous baby has converted me!

This recipe is meant for a bundt cake mold but if you don't have one ( I didn't the first time I bake this), just used a 9 inch square or round tin. This is a great cake to keep in the fridge or freezer, it doesn't not dry out at all! even after sitting in the fridge for over a week it was still moist and fresh. Do yourself a favor and bake this cake this weekend. You will thank me for it later.

Lemon Poppyseed Bundt Cake

from TheKitchen.com 

Serves 10 to 12

For the cake:
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 large egg yolks
2 tablespoons lemon zest
1/4 cup lemon juice
1 cup ricotta
1 1/2 teaspoons poppy seeds

For the glaze:
1 vanilla bean, split lengthwise and seeds scraped out
1 1/2 cups powdered sugar, sifted
2 tablespoons milk
Sliced almonds, to top

To make the cake: Preheat oven to 350°F. Grease and flour a bundt pan extremely well. Sift together the dry ingredients in a mixing bowl.

With an electric mixer, beat butter on high until light and creamy. Add the sugar and beat until fluffy. With the mixer on medium-low, add the eggs one at a time. Add in the lemon zest and lemon juice, followed by the ricotta.

Stop mixer and scrape down the bottom and sides of the bowl. With the mixer on low, gradually add in the dry ingredients. Mix until just combined. Stop the mixer and fold in the poppy seeds.

Pour the batter into the prepared bundt pan. Bake 50 to 60 minutes, until a cake tester or skewer inserted in the cake comes out clean or with just few crumbs.

Let cake cool in the pan for 10 to 15 minutes, or until you can comfortably touch the pan. Use a flexible rubber spatula to release the edges of the cake from the pan, then invert the cake onto a large plate or cooling rack. Cool completely.

→ Make-Ahead: Once the cake has completely cooled, you can cover it with plastic wrap and refrigerate it for a few days or freeze it for several weeks. Allow the cake to thaw in the fridge before glazing.