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Lemon Ricotta Bundt Cake (Italian Lemon Dessert)
Ingredients
  • ¾ cup butter, softened
  • 1 ½ cups sugar
  • 15 ounces whole milk ricotta (drained)
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 large lemon, zested and juiced
  • 1 ½ cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • subheading: Lemon Glaze:
  • 2 cups powdered sugar
  • 3 tablespoons fresh lemon juice add more or less for consistency
  • candied lemon peel or sliced lemon for decorating (optional)
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