Italian Limoncello Ricotta Cake
A delightful dessert that combines the zesty flavors of lemon and creamy ricotta cheese, perfect for any occasion.
Servings: 10 slices
Calories: 240kcal
Ingredients
Main Ingredients
- 2 cups whole milk ricotta cheese Make sure it's at room temperature
- 1/2 cup limoncello liqueur Or substitute with fresh lemon juice for a non-alcoholic version
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons freshly grated lemon zest Use organic lemons for better color
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar, for dusting Optional
- Fresh berries, for serving Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing and flouring it or lining the bottom with parchment paper.
- In a large mixing bowl, combine the ricotta cheese, limoncello (or lemon juice if opting for a non-alcoholic version), and granulated sugar. Beat together until smooth and well-incorporated.
- Add the eggs one at a time to the ricotta mixture, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt until uniformly mixed.
- Gradually add the dry ingredients to the ricotta mixture, stirring gently until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan before gently removing it.
- Dust the top with powdered sugar and serve with fresh berries if desired.
Notes
Ensure ricotta is room temperature for smoother blending. For deeper flavor, consider a pinch of almond extract. Allow the cake to cool completely before slicing.