Description
Indulge in the refreshing and rich flavors of this Limoncello Ricotta Cake. With its moist texture, zesty lemon notes, and a sweet limoncello glaze, this dessert is perfect for any occasion. A delightful Italian-inspired treat that’s easy to make and bursting with citrusy goodness!
Ingredients
Units
Scale
For the Cake:
- Flour cooking spray
- 1 1/2 cups cake flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 large eggs, at room temperature
- 1 cup white sugar
- 15 oz whole milk ricotta cheese, at room temperature
- 1/2 cup olive oil
- 1/4 cup limoncello liqueur
- 2 tbsp fresh lemon zest
- 2 tbsp freshly squeezed lemon juice
- 1 tsp vanilla extract
For the Icing:
- 1 cup powdered sugar
- 3 tbsp limoncello liqueur
- 1 tbsp heavy cream
- 2 tsp freshly squeezed lemon juice
- 1/2 tsp fresh lemon zest (adjust to taste)
- 1 pinch salt
Instructions
To Make the Cake:
- Preheat Oven: Preheat your oven to 350°F (180°C). Grease a 9-inch springform pan with flour-based baking spray.
- Dry Ingredients: In a medium bowl, sift together cake flour, baking powder, baking soda, and salt.
- Wet Ingredients: In a separate large bowl, beat eggs and sugar with an electric mixer on high until light and fluffy (5-7 minutes).
- Mix Wet Ingredients: Add ricotta cheese, olive oil, limoncello, lemon zest, lemon juice, and vanilla extract to the egg mixture. Beat until fully combined.
- Combine: Gently fold in half of the flour mixture into the wet ingredients, then add the remaining half. Mix until just combined. Avoid overmixing.
- Bake: Pour the batter into the prepared pan and bake for approximately 35 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Cool: Let the cake cool in the pan for 30 minutes before transferring it to a wire rack to cool completely.
To Make the Icing:
- Mix Icing: In a small bowl, whisk together powdered sugar, limoncello, heavy cream, lemon juice, lemon zest, and a pinch of salt until smooth. Adjust consistency with more powdered sugar or limoncello, if needed.
- Glaze Cake: Pour the icing over the cooled cake, allowing it to drip down the sides.
- Serve: Slice and enjoy this luscious Limoncello Ricotta Cake!
Notes
- Make Ahead: The cake can be made a day in advance and stored in the refrigerator. Add the icing before serving.
- Limoncello Substitute: Replace limoncello with an equal amount of lemon juice or lemonade for a non-alcoholic version.
- Serving Suggestion: Garnish with fresh berries or a sprinkle of powdered sugar for an elegant touch.
