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. 🍽️