Limoncello Ricotta Cake is a light, moist, and flavorful Italian-inspired dessert. Infused with the bright taste of Limoncello liqueur and the richness of ricotta cheese, this cake is perfect for special occasions or as a delightful finish to a family meal.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup ricotta cheese
- 1/4 cup Limoncello liqueur
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
For the Limoncello Syrup:
- 1/4 cup granulated sugar
- 1/4 cup Limoncello liqueur
- 2 tablespoons lemon juice
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons Limoncello or lemon juice
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and 1 cup sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- Mix in the ricotta cheese, 1/4 cup Limoncello, lemon zest, and lemon juice until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, prepare the Limoncello syrup. In a small saucepan, combine 1/4 cup sugar, 1/4 cup Limoncello, and 2 tablespoons lemon juice. Bring to a simmer, stirring until the sugar is dissolved. Remove from heat.
- Once the cake is done, remove it from the oven and while still warm, poke holes all over the top with a skewer or fork. Slowly pour the Limoncello syrup over the cake, allowing it to soak in.
- Allow the cake to cool completely in the pan on a wire rack.
- For the glaze: Whisk together the powdered sugar and Limoncello or lemon juice until smooth. Adjust the consistency with more Limoncello or lemon juice if necessary. Drizzle the glaze over the cooled cake.
- Serve the Limoncello Ricotta Cake at room temperature.
Nutrition Facts (per serving)
- Calories: 350-400
- Fat: 18g
- Carbohydrates: 45g
- Protein: 5g
Prep and Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 40-45 minutes
Servings
- Serves: 8-10
Limoncello Ricotta Cake is a delightful dessert that boasts a unique combination of flavors. The cake’s moist texture and lemony zing make it a refreshing choice for any occasion. Enjoy this exquisite cake with your favorite coffee or tea.
