Lemon Ricotta Bundt Cake | Savor Recipes

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter
• 1 1/2 cups granulated sugar
• 15 ounces whole-milk ricotta cheese
• 3 eggs
• 1 teaspoon vanilla extract
• 1 large lemon, juiced (about 4 tablespoons) and zested (about 2 teaspoons)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups powdered sugar
• 3 tablespoons lemon juice
• Water, as needed