Limoncello Ricotta Cake Recipe
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs (room temperature)
- 1 ½ cups whole milk ricotta cheese
- ½ cup unsalted butter, melted and slightly cooled
- ¼ cup Limoncello liqueur
- 1 teaspoon lemon zest (freshly grated)
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or round cake pan with butter or non-stick spray. For easy removal, you can line the bottom of the pan with a circle of parchment paper.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Ensure there are no large lumps so the cake has an even texture.
- In a separate large bowl, beat the eggs until they are light and frothy. Whisk in the ricotta cheese until the mixture is mostly smooth. Add the melted butter, Limoncello, lemon zest, and vanilla extract, whisking until everything is fully combined.
- Gradually add the dry ingredients to the wet ingredients. Use a spatula or a whisk to gently fold the mixture together until just combined. Be careful not to overmix, as this can make the cake tough.
- Pour the batter into your prepared pan and smooth the top with a spatula. Place it in the center of the oven and bake for 40 to 45 minutes. The cake is done when the edges are golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 to 15 minutes. If using a springform pan, run a knife around the edge before releasing the sides. Let it cool completely on a wire rack before dusting with powdered sugar for a beautiful finish.