Description
Light, moist, and bursting with citrusy flavor, this Limoncello Ricotta Cake is the perfect balance of sweet and tangy. Infused with limoncello and creamy ricotta, it’s the ideal dessert for any occasion, from casual get-togethers to elegant celebrations!
Ingredients
For the Cake:
- 1½ cups cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 large eggs (room temperature)
- 1 cup white sugar
- 15 oz whole milk ricotta cheese
- ½ cup olive oil
- ¼ cup limoncello
- 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
- 1 tbsp heavy cream
- 2 tsp freshly squeezed lemon juice
- ½ tsp lemon zest
- 1 pinch salt
Instructions
- Preheat the Oven: Heat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Prepare the Dry Ingredients: In a bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- Mix the Wet Ingredients: In a separate large bowl, beat the eggs and sugar until light and fluffy. Add ricotta, olive oil, limoncello, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, folding gently to combine without overmixing.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Make the Icing: In a small bowl, whisk together powdered sugar, limoncello, heavy cream, lemon juice, lemon zest, and a pinch of salt. Adjust consistency if needed by adding more cream or powdered sugar.
- Glaze the Cake: Once the cake has cooled, drizzle the icing over the top, letting it drip down the sides for a beautiful finish.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian