Well Made by Kiley

Preheat the oven to 325F. Lightly grease a mini bundt pan or a l10-cup bundt cake pan with butter. Then, sprinkle the bottom of the mini bundt cavities with 1-2 tbsp of slivered almonds. For a large bundt cake pan, sprinkle the bottom with the almonds.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, cream together the butter and sugar until fluffy and creamy.
Add in the eggs, and beat until fully incorporated.
Then, add in the ricotta cheese, lemon juice, and vanilla. Beat until well combined.
Add the dry ingredients to the wet, and beat until just combined, making sure not to over mix! It’s okay if the batter is a little lumpy.
Scoop the batter into the mini bundt cavities, filling each 3/4 of the way. If using a large bundt cake pan, scoop the batter into the pan.
For mini bundts, bake at 325F for 20-25 minutes.
For a large bundt, bake at 325F for 50-60 minutes or until lightly browned and a toothpick inserted into the middle comes out with moist crumbs.
While baking, make the lemon glaze by whisking together the ingredients in a medium bowl.
Remove the bundts from the oven and allow to cool for 10 minutes, then invert onto a wire cooling rack. The large bundt needs to cool for 15-20 minutes before inverting.
Once cooled, pour the lemon glaze into the middle of the mini bundts or on top of the large bundt.
Dust with powdered sugar and sprinkle with lemon zest, if desired.
Enjoy!