Italian Limoncello Ricotta Delight

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Why You’ll Love This Recipe

  • Bright and Refreshing Flavor: The combination of Limoncello and lemon zest makes this dessert irresistibly vibrant.
  • Simple and Elegant: With its delicate texture and light sweetness, it’s an impressive dessert that’s easy to make.
  • Perfect for Any Occasion: Whether for a casual gathering or a fancy dinner party, this cake is a crowd-pleaser.

Ingredients

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

  • 1 ½ cups ricotta cheese
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • 1/4 cup Limoncello liqueur
  • 1 tbsp lemon zest
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Powdered sugar, for dusting

Directions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
  2. In a large mixing bowl, beat the ricotta cheese, granulated sugar, and softened butter until smooth and creamy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the Limoncello liqueur and lemon zest.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
  5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  6. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  8. Once cooled, dust the top with powdered sugar before serving.

Servings and Timing

  • Servings: 8 slices
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes

Variations

  • Glaze it: Add a simple glaze made with powdered sugar, lemon juice, and a splash of Limoncello for extra flavor.
  • Citrus Swap: Use orange zest and orange liqueur for a unique twist.
  • Add Almonds: Fold in 1/4 cup of slivered almonds for a nutty texture.
  • Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking mix.

Storage/Reheating

  • Storage: Keep the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • Freezing: Wrap the cake tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
  • Reheating: Serve at room temperature or warm a slice in the microwave for 10–15 seconds.

FAQs

1. Can I use store-bought ricotta cheese?

Yes, store-bought ricotta works perfectly for this recipe. Just make sure it’s fresh and creamy.

2. What can I use as a substitute for Limoncello?

If you prefer a non-alcoholic option, use lemon juice mixed with a bit of sugar.

3. Can I make this cake ahead of time?

Absolutely! This cake can be made a day ahead and stored in the refrigerator.

4. Is this cake overly sweet?

No, it has a perfectly balanced sweetness that pairs beautifully with the tart lemon flavor.

5. Can I make this without eggs?

Egg substitutes, such as applesauce or flaxseed, may work, but the texture may differ slightly.

6. Can I bake this in a loaf pan?

Yes, a loaf pan will work, but the baking time may need to be adjusted.

7. What type of lemon zest is best to use?

Fresh lemon zest is recommended for the best flavor.

8. How do I prevent the cake from sticking to the pan?

Grease the pan well or line it with parchment paper for easy removal.

9. Can I use low-fat ricotta?

Yes, but the texture may be slightly less creamy.

10. How can I make this cake extra moist?

Avoid overbaking and consider adding a simple syrup glaze after baking for added moisture.

Conclusion

This Italian Limoncello Ricotta Delight is a must-try for anyone who loves citrusy, light desserts. With its refreshing lemon flavor and soft texture, it’s the perfect treat for any occasion. Whether you enjoy it with a cup of tea or as a sweet ending to a meal, this cake is sure to impress.

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Italian Limoncello Ricotta Delight

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  • Author: Isabella
  • Total Time: 55 minutes
  • Yield: 8 slices
  • Diet: Vegetarian
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Description

Enjoy the refreshing taste of this Italian Limoncello Ricotta Delight! A moist and citrusy dessert infused with Limoncello and fresh lemon zest, it’s the perfect treat for any occasion. Keywords: Italian Limoncello Ricotta Cake, citrus dessert, easy lemon cake recipe.

 

Ingredients

  • 1 ½ cups ricotta cheese
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • 1/4 cup Limoncello liqueur
  • 1 tbsp lemon zest
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Powdered sugar, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 9-inch round cake pan.
  2. In a large mixing bowl, beat ricotta, sugar, and butter until smooth.
  3. Add eggs one at a time, mixing well. Stir in Limoncello and lemon zest.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Fold dry ingredients into the wet mixture until just combined.
  5. Pour batter into prepared pan, smooth the top, and bake for 35–40 minutes or until a toothpick comes out clean.
  6. Let the cake cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
  7. Dust with powdered sugar before serving.

Notes

  • For added flavor, glaze with a mix of powdered sugar, lemon juice, and Limoncello.
  • Substitute orange zest and orange liqueur for a unique twist.
  • Store at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

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