Limoncello Ricotta Cake Fall Dessert Recipe
- Cook Time: 65 minutes
- Total Time: 1 hour 5 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 15 ounces whole-milk ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup Limoncello liqueur
- 2 tablespoons fresh lemon zest
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or non-stick spray and line the bottom with parchment paper. This ensures the cake releases easily after baking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside for later. Mixing them beforehand ensures the leavening agent is evenly distributed.
- In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer. Continue for about 3 minutes until the mixture is pale, light, and fluffy.
- Add the ricotta cheese to the butter mixture and beat until smooth. Add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract, Limoncello, and lemon zest.
- Gradually add the dry ingredients to the wet mixture. Use a spatula to fold the flour in gently until just combined. Be careful not to overmix, as this can make the cake tough.
- Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before removing the sides. Let it cool completely on a wire rack. Once cooled, dust the top generously with powdered sugar before slicing.