There is nothing more summery than Miguel's lemon and ricotta Bundt cake. This recipe is perfect for your summer dinner parties, backyard BBQs and family gatherings for a refreshing dessert in the summer heat. 

Method 

1. Preheat oven to 160C (fan-forced). Grease a 23cm Bundt pan with softened butter.

2. Beat butter, sugar and rind in a large bowl of an electric mixer until light and fluffy. Add eggs, one at a time, beating between each addition.

3. Fold in ricotta and lemon juice, then add combined sifted flour and baking powder and fold until combined. Spoon batter into prepared pan and smooth over top.

4. Bake in oven for 40-45 minutes, or until a skewer inserted into the cake comes out clean.

5. Meanwhile, to make syrup, combine all ingredients in a small saucepan. Stir over a low heat until sugar is dissolved and syrup is hot. Remove from heat.

6. Remove cake from oven and pierce with a skewer at several intervals. Pour half the syrup over cake and allow to stand for 10 minutes. Invert onto a serving plate.

7. To make lemon curd cream, beat cream and sugar in bowl of electric mixer until soft peaks form. Gently fold through lemon curd.

8. Drizzle warm cake with remaining syrup. Serve with lemon curd cream.

Tips:

• You will need about 6-7 lemons for this recipe

• Ensure to remove cake from pan whilst still warm to prevent it from sticking.
• If you don’t have a Bundt pan, replace with a 22cm round cake pan or large loaf pan.

*Miguel Maestre is a professional chef and has years of knife safety experience. For more information on knife safety visit our how to use knives safely guide here. 

For more Miguel inspirations, including gift ideas, recipes, activities and more visit www.stockland.com.au/miguel

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Ingredients

• Softened butter, for greasing
• 250g unsalted butter, chopped, at room temperature
• 330g (1½ cups) caster sugar
• 2 tablespoons finely grated lemon rind
• 3 eggs, at room temperature
• 250g smooth ricotta
• 1/3 cup lemon juice
• 2 cups plain flour
• 2 teaspoons baking powder

• LEMON SYRUP
• 220g (1 cup) white sugar
• 1 tablespoon finely shredded lemon zest
• 125ml (½ cup) lemon juice
• 1 vanilla bean, split, seeds scraped (or vanilla bean paste)
• LEMON CURD CREAM
• 600ml tub thickened cream
• 1 tablespoon icing sugar mixture
• 1/3 cup lemon curd