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Preparation time
Total time
16 portion(s)
  • TM 5
published: 2015/02/25
changed: 2018/10/28


Ricotta Citrus Cake

  • 375 grams Fresh ricotta cheese
  • 375 grams castor sugar
  • 375 grams self raising sugar
  • 1 Lime Rind & juice
  • 1 Lemon Rind & juice
  • 100 grams Milk
  • 1 tbsp Butter
  • 4 eggs
  • icing sugar for dusting

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  • Butterfly
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  • Spatula TM5/TM6
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Recipe's preparation

    1. Prehear Oven to 180C. Prepare Bundt Tin with butter or spray
  1. 2. Insert Butterfly Whisk. Add 375 gms of ricotta and 375gms castor sugar to TM bowl.

    Mix 15 seconds/speed 4.

    3. Add 4 eggs and lemon/lime rind and juice from each.

    Mix 10 seconds/speed 4.

    Scrape down sides.

    4. Add 100gms milk, 60gms melted butter & 375gms self raising flour.

    Mix 20 seconds/speed 4.

    5. Pour into prepared bundt tin and bake for 30-40 mins.

    6. Allow to cool for 10 minutes then turn out of tin on wire rack to cool completely.

    7. Dust with icing sugar once cool.

    8. Can be kept either on the bench for a few days or in the fridge for longer. But never lasts long in our household 😂

Thermomix Model

  • Appliance TM 5 image
    Recipe is created for
    TM 5
    If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Ricotta Citrus Cake



  • 13. November 2023 - 22:58

    Fantastic - I reduced sugar and made a simple icing of sugar + lemon juice. First 'bundt' recipe that actualy worked for me. Thank you!

  • 17. January 2022 - 13:34

    Lovely moist and dense cake.

    Used light Ricotta and 60 grams of butter plus enough milk after juice to top it up to 100 grams.

    Also only put in 220 grams of sugar.

    Will make again, thank you 🙂

  • 13. May 2021 - 17:13

    A beautiful cake, this recipe is a keeper 🍋

  • 30. December 2019 - 13:41

    I made this today and it was beautful.
    I cut the sugar by 120g and squeezed in a little more fresh lemon and it was still a very tasty cake.
    I had to leave it on the oven for an extra 20 minutes.
    Certainly will try this one again.

    ThanksCooking 1

  • 29. December 2018 - 16:50

    This cake is absolutely delicious... YUMMMMMM

  • 14. October 2018 - 17:32

    I changed the flour to gluten free and it worked well, big cake I forgot the juice as it wasn't in the method, everyone loved it especially my Coeliac daughter. Didn't know whether I needed to keep it in the fridge once cooked seeing it had ricotta in it?

  • 14. November 2017 - 12:23

    Delicious cake!
    I didnt have a bundt tin so used a 10 inch spring form tin. Next time I will invest in a bundt tin. I couldnt see where is said to add the juice only the rind so I added the juice of the lime and lemon which totaled approx 40ml and topped up with 60ml milk to = 100ml liquid.

  • 2. August 2017 - 19:21

    The cake is delicious when you use SR flour, the ingrediens say "SR sugar", an error I think? Makes a big difference to the cake though!

  • 19. January 2017 - 10:04

    I LOVE this cake. Have made it several times now both as cupcakes and a bundt cake. Making the large cake, I like to pierce the cake on the top with a skewer when it comes out of the oven and pour a simple citrus syrup over the top (wait 10 mins before turning it out onto the wire rack). MMMM delicious as a dessert served with whipped cream. This recipe is just so versatile to tweek using yoghurt instead of ricotta, grapefruit/orange instead of lemon/lime etc ... whatever combination it is always a success.

  • 13. August 2016 - 17:46

    OMG its fricken amazing!!! YUM Thanks for this recipe. So moist and delicious. This is a keeper and make is huge cake. 


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