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Limoncello Ricotta Cake

Escape to the sunny Italian coast with this delightful Limoncello Ricotta Cake. Bursting with bright citrus flavor, this elegant yet simple dessert features a moist, tender crumb thanks to the creamy richness of ricotta cheese. A hint of Limoncello, the iconic Italian lemon liqueur, adds a sophisticated touch. Whether served with a simple dusting of powdered sugar, a dollop of whipped cream, or a drizzle of Limoncello icing, this cake is sure to impress.

  • Total Time: 70-80 minutes
  • Yield: 10-12 servings

Ingredients

  • Cake:

    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup granulated sugar
    • 3 large eggs (room temperature)
    • 15 ounces whole-milk ricotta cheese (room temperature)
    • ½ cup olive oil
    • ¼ cup Limoncello
    • 2 tablespoons fresh lemon zest
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon vanilla extract

  • Icing (Optional):

    • 1 cup powdered sugar
    • 3 tablespoons Limoncello
    • 1–2 tablespoons heavy cream or milk

Instructions

Step-by-Step Baking Instructions

  1. Get Prepped: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9-inch springform pan.

  2. Whisk the Dry: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set this mixture aside.

  3. Creamy Base: In a large bowl, use an electric mixer to beat the sugar and eggs on medium-high speed. Beat until the mixture is light, fluffy, and has increased in volume (about 5 minutes).

  4. Incorporate the Stars: Reduce speed to low and beat in the ricotta cheese until well combined. Then, gradually add the olive oil, Limoncello, lemon zest, lemon juice, and vanilla extract, mixing until everything is smooth.

  5. Combine and Bake: Gently fold the dry ingredients into the wet ingredients, mixing just until everything is incorporated – take care not to overmix. Pour the batter into your prepared springform pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

  6. Cool and Release: Allow the cake to cool in the pan for about 15 minutes before releasing the springform sides. Let it cool completely on a wire rack before frosting or serving.

Notes

  • Ingredient Quality: For the best flavor, use fresh, high-quality ingredients, especially the ricotta cheese and Limoncello.
  • Gluten-Free Adaptation: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
  • Flavor Variations: Explore different citrus fruits like orange or lime, add a handful of berries, or incorporate warm spices like cinnamon.
  • Storage: Maintain freshness by storing the cake in the refrigerator, but bring to room temperature before serving for ideal texture.
  • Author: Juana M. Benedict
  • Prep Time: 20 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian