Step 1

Preheat the oven to 350°F (180°C). Grease and flour a 10-cup bundt cake pan and set aside.

Step 2

In a large bowl, cream together the softened butter and sugar using an electric mixer until well combined. Add the ricotta and mix until light and fluffy, about 5 minutes.

Step 3

Add the eggs, one at a time, mixing well after each increment. Add the vanilla extract, fresh lemon juice and zest, and mix until fully combined.

Step 4

In a separate bow, sift together the flour, baking powder, soda, and salt.

Step 5

Add the dry ingredients in 2 increments to the batter, mixing until just combined (do not overmix).

Step 6

Pour into the prepared bundt cake pan, and bake for about 45-50 minutes, or until the cake is set and a toothpick inserted comes out clean.

Step 7

Let cool in the pan about 15 minutes, then transfer onto a wire rack and let cool completely. Drizzle with a homemade lemon icing (optional), and/or serve with fresh blueberries and mint leaves.