Description
Delight in the fresh and zesty flavors of this Limoncello Ricotta Cake, a perfect blend of creamy ricotta and vibrant lemon liqueur.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup ricotta cheese
- 1 cup granulated sugar
- ½ cup unsalted butter
- softened
- 3 large eggs
- ¼ cup limoncello liqueur
- Zest of 1 lemon
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the ricotta cheese and mix until well combined.
- Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next.
- Stir in the limoncello and lemon zest.
- Gradually fold in the dry ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30 minutes or until a toothpick inserted into 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.
- Dust with powdered sugar before serving.
Notes
For an extra kick of lemon flavor, consider serving with a lemon glaze or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 105 mg
Keywords: Limoncello Ricotta Cake, dessert, Italian cake, lemon cake, ricotta cake