A Maine Recipe From The Vivid Kitchen - Citrus Ricotta Bundt Cake w/ Pistachios

A Maine Recipe From The Vivid Kitchen – Citrus Ricotta Bundt Cake w/ Pistachios

Instagram Really Makes Me Hungy.

It was an early morning Thursday when I was scrolling through my Instagram feed and found a photo from The Vivid Kitchen. I immediately stopped scrolling and started drooling over the food in front of my eyes. This is when I knew I had to share one of their recipes with the world!

Shawna Sellmeyer

The Vivid Kitchen

Shawna is a resident of Portland, Maine, and is a self-taught baker. Desserts reign supreme in her kitchen (cookies and ice cream are my favorite things to make), but she also thoroughly enjoys creating refreshing cocktails and other dishes that can be enjoyed for breakfast/lunch/dinner.
Find her blog at thevividkitchen.com

Citrus Ricotta Bundt Cake w/ Pistachios

Yields (1) standard bundt cake


  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup whole milk ricotta cheese, homemade or store-bought
  • 1/2 cup olive oil
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1/4 cup honey
  • 3 tbsp. lemon zest
  • 2 tbsp. orange zest (I love Cara Cara oranges)
  • 1/4 cup fresh lemon juice
  • 2 tbsp. fresh orange juice
  • 2/3 cup shelled and toasted pistachios, finely chopped (mixed w/ 1 tbsp. of flour)
  • Confectioners’ sugar, chopped pistachios mixed with honey, lemon glaze, to finish


  1. Preheat the oven to 350°F and spray the bundt pan with cooking oil spray (or you can butter and flour the pan).
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. In a separate smaller bowl, combine the ricotta cheese, olive oil, eggs, vanilla extract, honey, zests, and juices. Whisk until the mixture is smooth and without lumps.
  4. Add the wet ingredients to the dry ingredients and gently fold together using a spatula. Before the batter is fully combined, mix in the pistachio/flour and finish mixing the batter.
  5. Pour the batter into the prepared bundt pan and smooth the top with a spatula. Place in the oven for 40-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  6. Allow the cake to cool for about 5 minutes before inverting onto a plate or cooling rack. Finish the cake whichever way you’d like! The cake will last in an airtight container for about a week.

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  • Imogen



    Yum!! I will be trying out this recipe this for sure!! 🙂 🙂 🙂

    • ChefsofMaine



      Me Too!

  • Dion



    Oh wow! Looks delicious!

    • ChefsofMaine



      I can’t wait to give it a try!

  • Tianna



    Can’t wait to try this out

    • ChefsofMaine




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