Ingredients
- 21/2 cups raspberry simmer in a pot for 10 minutes, mashed and strained. You will need 1/2 cup + 1 tbs raspberry juice
- 1 stick 8tbs unsalted butter, room temperature
- 3 medium-sized eggs
- 1/2 cup sugar
- 1 cup ricotta cheese
- 1 tsp vanilla extract
- 2 tbs fresh lemon juice
- 3 cups flour
- 1 tbs baking powder
- 1/4 tsp salt
- 11/2 cup milk
Glaze:
- 1 tbs raspberry juice
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Sprinkles for decoration
Instructions
- Preheat the oven to 350F.
- In a bowl, combine the flour, baking powder, and salt. Set aside.
- Using a mixer, beat the butter, egg and sugar in medium speed.
- Add the ricotta cheese and combine.
- Add vanilla and lemon juice. Mix well.
- Add the flour mixture and combine.
- Add the raspberry juice and milk, and mix well.
- Transfer to a bundt pan and bake for 40-45 minutes.
- For the glaze: combine all the ingredients. When bundt cake is cool enough, drizzle on top of bundt cake and decorate with sprinkles.
Notes
I added 2 drops of pink food coloring to this bundt cake.