Description
Indulge in a slice of decadent Limoncello Ricotta Cake! Discover a delicious recipe for a citrus-infused treat today.
Ingredients
Scale
- 1½ cups (190g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- 1½ cups (375g) whole milk ricotta cheese, room temperature
- 3 large eggs, room temperature
- ¼ cup (60ml) limoncello liqueur
- 2 tablespoons fresh lemon zest (from about 2 large lemons)
- 1 teaspoon vanilla extract
- 1 cup (120g) powdered sugar
- 2–3 tablespoons limoncello liqueur
- 1 tablespoon fresh lemon juice
- Additional lemon zest for garnish (optional)
Instructions
- Step 1: Prepare Your Baking Pan Preheat your oven to 350°F (175°C). Thoroughly butter a 9-inch springform pan, then line the bottom with parchment paper for easy removal. If you don’t have parchment, dust the buttered pan lightly with flour, tapping out any excess. This preparation ensures your **Limoncello Ricotta Cake** will release cleanly after baking.
- Step 2: Combine Dry Ingredients In a medium bowl, whisk together the flour, baking powder, and salt until well combined. This even distribution of leavening agents helps ensure your cake rises uniformly. Set this mixture aside while you prepare the wet ingredients.
- Step 3: Cream Butter, Sugar and Ricotta In a large bowl using an electric mixer, beat the softened butter and sugar together on medium-high speed until pale and fluffy, about 3 minutes. This incorporates air into the mixture, creating lightness. Add the ricotta cheese and continue beating until smooth and well incorporated, about 2 more minutes. The mixture should look light and creamy.
- Step 4: Add Remaining Wet Ingredients Add the eggs one at a time, beating well after each addition. Then mix in the limoncello, lemon zest, and vanilla extract until just combined. Your batter will look glossy and smell wonderfully aromatic at this point.
- Step 5: Combine Wet and Dry Mixtures Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix – stop as soon as the flour disappears into the batter. Overmixing develops gluten, which can make your cake tough rather than tender.
- Step 6: Bake to Perfection Pour the batter into your prepared pan and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). The top should be golden brown and spring back lightly when touched.
- Step 7: Prepare Glaze and Finish While the cake cools in the pan for 15 minutes, whisk together the powdered sugar, limoncello, and lemon juice until smooth. After removing the cake from the pan and allowing it to cool completely on a wire rack, drizzle the glaze over the top, letting it run down the sides. Sprinkle with additional lemon zest if desired for a beautiful finishing touch.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg