A delightful fusion of Italian flavors, this Limoncello Ricotta Cake is the perfect dessert for any occasion. The light, fluffy texture of the ricotta blends beautifully with the bright, zesty notes of limoncello, creating a cake that’s both refreshing and indulgent. With its tender crumb and citrusy aroma, this cake is reminiscent of a sunny Italian afternoon. Whether you’re serving it at a dinner party or enjoying a slice with coffee, this cake is guaranteed to impress. The addition of a simple glaze takes it over the top, adding just the right touch of sweetness to complement the tangy lemon flavor.
Ingredients:
For the cake:
- 1 ¾ cups (220 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup (250 g) whole-milk ricotta cheese
- ¼ cup limoncello liqueur
- Zest of 1 large lemon
For the glaze:
- 1 cup (120 g) powdered sugar
- 2-3 tbsp limoncello
- Zest of ½ lemon, for garnish (optional)
Instructions:
- Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan, and line the bottom with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer to beat the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract, ricotta cheese, limoncello, and lemon zest until smooth.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cake light and tender.
- Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar and limoncello until smooth. Adjust the consistency by adding more limoncello if needed.
- Glaze the cake: Once the cake has cooled, drizzle the glaze over the top, allowing it to drip down the sides. Garnish with lemon zest if desired.
- Serve: Slice and enjoy! This cake can be stored in an airtight container at room temperature for up to 3 days.
Buon appetito! This Limoncello Ricotta Cake is sure to become a new favorite.
