Description
Limoncello Ricotta Cake is a moist and tender Italian dessert infused with the vibrant citrus flavor of limoncello liqueur and fresh lemon zest. This light yet indulgent cake is perfect for any occasion, from brunch to dessert. Made with simple ingredients like ricotta cheese, eggs, and flour, it’s easy to prepare and pairs beautifully with powdered sugar and fresh berries.
Ingredients
- 1 cup ricotta cheese
- ¼ cup limoncello liqueur
- 1 cup granulated sugar
- 3 large eggs
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Powdered sugar (for dusting, optional)
- Fresh berries (for serving, optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Mix ricotta and sugar – In a large bowl, beat ricotta cheese and granulated sugar until smooth and creamy.
- Add wet ingredients – Beat in eggs one at a time. Stir in limoncello, lemon zest, and vanilla extract.
- Prepare dry ingredients – In another bowl, whisk together flour, baking powder, and salt.
- Combine mixtures – Gently fold dry ingredients into the ricotta mixture until just combined. Avoid overmixing.
- Transfer to pan – Pour batter into the prepared pan and smooth the top.
- Bake for 45-50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool – Let cake rest in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve – Dust with powdered sugar and garnish with fresh berries if desired.
Notes
- For a non-alcoholic version, replace limoncello with fresh lemon juice.
- If using very watery ricotta, drain it in a fine-mesh sieve before mixing.
- Store at room temperature for 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
- Serve with a dusting of powdered sugar, a lemon glaze, or a scoop of vanilla gelato.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
