Limoncello Ricotta Cake

 Why You’ll Love This Recipe

• Bright, Citrusy Flavor: The addition of limoncello and fresh lemon zest provides a vibrant lemon flavor that is both refreshing and indulgent.
• Moist and Tender Texture: Ricotta cheese adds a rich yet light texture, resulting in a perfectly moist and tender crumb.
• Simple Ingredients: This recipe utilizes pantry staples, making it convenient to prepare without the need for exotic ingredients.
• Versatile Serving Options: Enjoy this cake on its own, or pair it with fresh berries, whipped cream, or a cup of tea or coffee for an elevated experience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Whole milk ricotta cheese
• Limoncello liqueur
• Fresh lemon zest and juice
• Unsalted butter
• Granulated sugar
• Large eggs
• All-purpose flour
• Baking powder
• Salt
• Powdered sugar (for dusting)

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan to prevent sticking.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 2–3 minutes.
4. Add Eggs: Add the large eggs one at a time, beating well after each addition until fully incorporated.
5. Incorporate Ricotta and Limoncello: Mix in the whole milk ricotta cheese, limoncello liqueur, fresh lemon zest, and lemon juice until well combined.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to ensure a tender crumb.
7. Bake: Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then remove the sides of the springform pan and let it cool completely on a wire rack. Once cooled, dust the top with powdered sugar before serving.

Servings and Timing

• Servings: This recipe yields approximately 8–10 slices, depending on how generously you cut them.
• Preparation Time: About 20 minutes
• Baking Time: 40–45 minutes
• Total Time: Approximately 1 hour and 10 minutes

Variations

• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum to maintain the cake’s structure.
• Alcohol-Free Version: Replace the limoncello with an equal amount of fresh lemon juice and a teaspoon of lemon extract to achieve a similar citrus flavor without alcohol.
• Citrus Twist: Incorporate other citrus zests, such as orange or lime, to create a unique flavor profile.

Storage/Reheating

• Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.
• Refrigeration: For longer storage, cover the cake with plastic wrap or place it in an airtight container and refrigerate for up to 5 days. Allow the cake to come to room temperature before serving for optimal texture.
• Freezing: Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before serving.

FAQs

What is limoncello, and where can I find it?

Limoncello is a sweet Italian lemon liqueur traditionally made from lemon zest, sugar, water, and alcohol. It’s commonly available in liquor stores and some supermarkets.

Can I make this cake without alcohol?

Yes, you can substitute the limoncello with an equal amount of fresh lemon juice and a teaspoon of lemon extract to maintain the citrus flavor without using alcohol.

Do I need to drain the ricotta cheese before using it?

It’s advisable to drain the ricotta if it’s particularly watery to prevent excess moisture in the cake, which can affect its texture.

Can I use part-skim ricotta instead of whole milk ricotta?

Whole milk ricotta provides a richer texture, but part-skim ricotta can be used as a lighter alternative. Keep in mind that the cake may be slightly less moist.

How can I tell when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be lightly golden.

Limoncello Ricotta Cake

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• Author: Isabella
• Total Time: 1 hour 10 minutes
• Yield: 8_10 servings
• Diet: Vegetarian

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Description

Limoncello Ricotta Cake is a luscious Italian dessert that blends the bright, zesty notes of limoncello liqueur with the creamy richness of ricotta cheese. Perfect for special occasions or a refreshing family treat, this moist and tender cake is sure to impress.

 

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Ingredients

• 1 cup (250g) whole milk ricotta cheese
• 1/4 cup limoncello liqueur
• 2 tablespoons fresh lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1 1/2 cups (190g) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• Powdered sugar (for dusting)

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Instructions

• Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
• Mix Dry Ingredients: Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
• Cream Butter and Sugar: Beat softened butter and sugar with an electric mixer until light and fluffy (about 2–3 minutes).
• Add Eggs: Add eggs one at a time, beating well after each addition.
• Incorporate Wet Ingredients: Mix in ricotta, limoncello, lemon zest, and lemon juice until smooth.
• Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Mix until just combined.
• Bake: Pour batter into prepared pan. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
• Cool and Serve: Cool for 10 minutes in the pan. Remove the pan sides and cool completely on a wire rack. Dust with powdered sugar before serving.

Notes

• Draining Ricotta: If ricotta is watery, drain it in a fine mesh sieve for better texture.
• Gluten-Free Option: Use a gluten-free flour blend with xanthan gum.
• Non-Alcoholic Alternative: Replace limoncello with 2 tablespoons fresh lemon juice and 1 teaspoon lemon extract.
• Storage: Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 40–45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian