Limoncello Ricotta Cake 🍋🍰

Limoncello Ricotta Cake 🍋🍰

Indulge in the delightful flavors of this Limoncello Ricotta Cake, a perfect blend of citrusy goodness and creamy ricotta. This cake is not only easy to make but also an impressive treat for any occasion. Follow the detailed recipe below to create this scrumptious dessert.

Ingredients

For the Cake:

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup ricotta cheese
• ¼ cup Limoncello liqueur
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice

For the Limoncello Syrup:

• ¼ cup granulated sugar
• ¼ cup Limoncello liqueur
• 2 tablespoons lemon juice

For the Glaze (Optional):

• 1 cup powdered sugar
• 2-3 tablespoons Limoncello or lemon juice

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan.

2. Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar: In a large bowl, cream the softened butter and 1 cup of sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.

4. Add Ricotta and Flavorings: Mix in the ricotta cheese, ¼ cup Limoncello, lemon zest, and lemon juice until well combined.

5. Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated.

6. Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

7. Prepare the Syrup: While the cake is baking, prepare the Limoncello syrup. In a small saucepan, combine ¼ cup sugar, ¼ cup Limoncello, and 2 tablespoons lemon juice. Bring to a simmer, stirring until the sugar is dissolved. Remove from heat.

8. Soak the Cake: Once the cake is done, remove it from the oven and while still warm, poke holes all over the top with a skewer or fork. Slowly pour the Limoncello syrup over the cake, allowing it to soak in.

9. Cool the Cake: Allow the cake to cool completely in the pan on a wire rack.

10. Glaze (Optional): For the glaze, whisk together the powdered sugar and Limoncello or lemon juice until smooth. Adjust the consistency with more Limoncello or lemon juice if necessary. Drizzle the glaze over the cooled cake.

11. Serve: Serve the Limoncello Ricotta Cake at room temperature.

Nutritional Information

• Prep Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour
• Calories: 340 Kcal per serving
• Servings: 8 servings

Enjoy this delightful cake with its refreshing lemony flavor and moist, rich texture. Perfect for any gathering or as a special treat for yourself! 🍋🍰

Limoncello Ricotta Cake 🍋🍰

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• Author: Dulcia
• Total Time: 1 hr
• Yield: 8 1x

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Ingredients

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For the Cake:

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 cup ricotta cheese
¼ cup Limoncello liqueur
Zest of 2 lemons
2 tablespoons fresh lemon juice
For the Limoncello Syrup:

¼ cup granulated sugar
¼ cup Limoncello liqueur
2 tablespoons lemon juice
For the Glaze (Optional):

1 cup powdered sugar
2–3 tablespoons Limoncello or lemon juice

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Instructions

1️⃣ Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan. 🏺

2️⃣ In a bowl, whisk together the flour, baking powder, and salt. Set aside. 🥣

3️⃣ In a large bowl, cream the softened butter and 1 cup sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. 🧈🍳

4️⃣ Mix in the ricotta cheese, ¼ cup Limoncello, lemon zest, and lemon juice until well combined. 🧀🍋

5️⃣ Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated. 🥄

6️⃣ Pour the batter into the prepared pan and smooth the top with a spatula. 🍰

7️⃣ Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. ⏳

8️⃣ While the cake is baking, prepare the Limoncello syrup. In a small saucepan, combine ¼ cup sugar, ¼ cup Limoncello, and 2 tablespoons lemon juice. Bring to a simmer, stirring until the sugar is dissolved. Remove from heat. 🍯

9️⃣ Once the cake is done, remove it from the oven and while still warm, poke holes all over the top with a skewer or fork. Slowly pour the Limoncello syrup over the cake, allowing it to soak in. 🌧️

🔟 Allow the cake to cool completely in the pan on a wire rack. ❄️

1️⃣1️⃣ For the glaze: Whisk together the powdered sugar and Limoncello or lemon juice until smooth. Adjust the consistency with more Limoncello or lemon juice if necessary. Drizzle the glaze over the cooled cake. 🍥

1️⃣2️⃣ Serve the Limoncello Ricotta Cake at room temperature. 🍽️

• Prep Time: 15 min
• Cook Time: 45 min

Nutrition

• Calories: 340 Kcal