While the recipe for this Italian Lemon Ricotta Cake specifically suggests a 9-inch springform pan, it doesn’t necessarily mean you can’t use a Bundt pan. In the kitchen, it’s often about experimenting and making the recipe your own!

Bundt pans, with their unique ring shape, not only add an aesthetic touch to your cake but also promote even baking. This can be particularly beneficial for denser cakes, like this one, which is rich with ricotta cheese. However, keep in mind that this switch will change the final look of your cake, giving it a different charm compared to the traditional flat-topped cake.

If you decide to go ahead and use a Bundt pan, there are a few things to keep in mind.

First, Bundt pans typically require a longer baking time than regular cake pans. So, you’ll need to keep a close eye on your cake as it bakes to ensure it doesn’t under or overcook.

Second, ensure the Bundt pan’s volume capacity matches that of the springform pan specified in the recipe to avoid any overflow or undercooked issues.

And, of course, don’t forget to thoroughly grease your Bundt pan to ensure your beautiful cake can be easily removed after baking.

While using a Bundt pan for this recipe adds an element of the unknown, it’s all part of the fun of baking. So go ahead, give it a try, and you might just discover a new favorite way to make this delightful Italian Lemon Ricotta Cake!

Happy baking!