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.
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)
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
