Mini Lemon Ricotta Bundt Cakes Recipes

LEMON RICOTTA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
• Mix cake flour, baking powder, baking soda, and salt into a large bowl.
• Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
• Meanwhile, mix together powdered sugar, lemon juice, and lemon zest. Drizzle glaze over cooled cake.

LEMON AND RICOTTA MINI CHEESECAKES

Steps:

• 1. preheat oven to 350 degrees F. Have a large pan (deep) and a kettle of water (bring kettle of water to a boil).
• 2. mix cream cheese with flour and sugar untill smooth w/electric mixer on medium speed. add eggs one at a time, stir in ricotta, milk, vanilla, lemon zest, and kemon juice. pour in the custard cups or ramekins.
• 3.set each cup in the pan.
• 4. place pan in the oven, pour enough of the boiling water in the pan to reach halfway up the sides of cups. bake untill cheesecakes are set, and no longer jiggly in the middles. (about 40-50 min depending on oven) Remove the pan from oven, but leave the cheesecakes in the water for about 15 minutes. Remove the cups from the pan, set on a wire rack untill completely cool. Cover each one individually (saran wrap) and refrigerate for at least 4 hours.
• 5. Top each cheesecake with berries and mint or cookie crumbs (i use strawberry slices, blueberries and raspberries w/mint leaves, color is beautiful as the cakes will have a slightly yellow color.

MINI LEMON RICOTTA BUNDT CAKES

Steps:

• For the cakes, preheat the oven to 325F and grease a 12-cup mini-bundt pan very well, making sure to grease center spoke. I found this easiest with softened butter and a pastry brush, working butter into all the crevasses. In a medium bowl, whisk together almond flour, coconut flour, protein powder, erythritol, baking powder, baking soda and salt. In a large bowl, beat ricotta until smooth. Beat in eggs, one at a time. Beat in lemon zest and stevia extract. Add almond flour mixture in two batches, alternating with lemon juice and almond milk. Give batter a final stir with a rubber spatula, then divide evenly between prepared bundt molds. Bake 20-24 minutes, or until cakes are firm to the touch and light golden brown around edges. Let cool 5 minutes in pan and then flip out onto wire rack to cool completely. For the glaze, whisk together powdered erythritol and lemon juice in small bowl until erythritol has dissolved. If too thick, add more juice, 1 tsp at a time until desired consistency is reached.