-
Preheat oven to 350F.
-
Spray a 11inch bundt pan (preferably a silicone one) with non-stick cooking spray.
-
Using a food processor, whip the avocados until they resemble a silky paste.
-
In a medium bowl mix dry ingredients: flour, salt and baking powder, set aside.
-
Add the avocado paste to the bowl of a stand mixer fitted with the wire whisk, add sugar and mix until well combined. Slowly and one at a time add the eggs, followed by the ricotta cheese, olive oil, lemon juice and lemon zest. Using a spatula scrape the sides of the bowl and mix until well combined.
-
Slowly add the ingredients into the mixture, one cup at a time. Mix until blended taking care not to over mix.
-
Bake for 70 minutes or 80 minutes, until a toothpick inserted in the middle of the cake comes out clean.
-
After 60 minutes of baking, cover the top with aluminum foil and bake for another 10 or 20 minutes. This will protect the cake from burning.
-
Remove from the oven and let it cool on a wire rack for about 60 minutes, then turn out the bundt cake onto a cake plate. Store at room temperature in an airtight container or cover with a cake dome. Allow the bundt cake to cool completely before icing.
-
Add softened cream cheese and sugar to the bowl of a stand mixer fitted with the wire whisk. Mix until combined and without lumps, add lemon juice, vanilla bean seeds and milk one tablespoon at a time until desired consistency is achieved. Using a spatula scrape the sides of the bowl and mix until well combined.
-
Pour the frosting over the chilled bundt cake and serve.