Lemon Ricotta Bundtlettes
Delight in the sunny flavors of these Lemon Ricotta Bundlettes! Baked to perfection in adorable mini bundt cake pans, these petite treats are a burst of citrusy goodness. Each bite holds a delicate crumb infused with the creamy richness of ricotta cheese and the bright zestiness of lemon. Perfect for any occasion, these bundlettes are sure to impress with their irresistible flavor and adorable presentation!
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Slivered almonds
All-purpose flour
Unsalted butter
Granulated sugar
Eggs
Ricotta cheese (low-fat or whole milk)
Fresh lemon juice
Vanilla extract
Fresh lemon zest
Powdered sugar
Tips for making Lemon Ricotta Bundtlettes:
Fresh Ingredients: Use fresh lemons and high-quality ricotta cheese for the best flavor in your bundtlettes.
Zest and Juice: Incorporate both lemon zest and lemon juice into the batter to infuse the cakes with bright, citrusy flavor.
Proper Mixing: Cream the butter and sugar together until light and fluffy, then add the eggs, ricotta cheese, lemon juice, and vanilla extract. Mix until well combined before adding the dry ingredients.
Mini Bundtlette Pan: Use a mini bundt cake pan with individual molds to create perfectly shaped bundtlettes. Ensure the pan is well-greased or use a non-stick pan for easy release.
Fill the Molds: Fill each bundtlette mold about three-quarters full with batter to allow room for rising while baking.
Smooth the Tops: After filling the molds, smooth the tops of the batter with a spatula or the back of a spoon for even baking and neat presentation.
Bake with Care: Bake the bundtlettes in a preheated oven until they are golden brown and a toothpick inserted into the center comes out clean.
Let Them Cool: Allow the bundtlettes to cool in the pan for a few minutes before carefully transferring them to a wire rack to cool completely.
Glaze or Dust: Once cooled, you can drizzle the bundtlettes with a lemon glaze or dust them with powdered sugar for added sweetness and presentation.
Store Properly: Store any leftover bundtlettes in an airtight container at room temperature for up to several days, or freeze them for longer storage.
Enjoy Fresh: Serve the lemon ricotta bundtlettes as a delightful dessert or sweet treat, and savor the bright, citrusy flavors in every bite.
Check out my other mini bundt recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these lemon ricotta bundtlettes. Happy baking!
