Description
This Italian Limoncello Ricotta Cake is a vibrant and flavorful dessert that combines the creamy richness of ricotta with the zesty tang of lemon and the sweet kick of limoncello liqueur. The cake is light yet indulgent, with a delicate citrus flavor that pairs perfectly with a dusting of powdered sugar or a dollop of whipped cream. A perfect end to a summer meal or for special occasions!
Ingredients
Scale
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup ricotta cheese, well-drained
- 1/4 cup limoncello liqueur
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1/2 tsp vanilla extract
For the Glaze (optional):
- 1/4 cup powdered sugar
- 1–2 tbsp fresh lemon juice
- 1 tbsp limoncello liqueur (optional)
Instructions
- Preheat the Oven: – Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
- Mix Dry Ingredients: – In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: – In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
- Add Eggs and Ricotta: – Add the eggs one at a time, beating well after each addition. Mix in the ricotta cheese until smooth.
- Add Wet Ingredients: – Stir in the limoncello, lemon zest, lemon juice, and vanilla extract.
- Combine Wet and Dry Ingredients: – Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Bake the Cake: – Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: – Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Make the Glaze (optional): – In a small bowl, whisk together the powdered sugar, lemon juice, and limoncello (if using) until smooth. Drizzle the glaze over the cooled cake for extra sweetness and a beautiful finish.
- Serve: – Slice and serve the cake as is, or with a dusting of powdered sugar or whipped cream on top.
Notes
- If you don’t have limoncello, you can substitute it with lemon juice for a non-alcoholic version, but the liqueur does add a unique depth of flavor.
- This cake pairs wonderfully with a cup of espresso or a glass of chilled limoncello.
- If you’d like a more dense cake, you can use full-fat ricotta cheese for a richer flavor.
- The glaze is optional but adds a nice extra layer of sweetness and tang.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (based on 10 servings)
- Calories: 250 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg