Description
Indulgent limoncello ricotta cake emerges as a delightful Italian dessert with zesty citrus notes. Creamy ricotta and tangy limoncello blend seamlessly, creating a sophisticated treat you’ll savor slice by slice.
Ingredients
Scale
- 2 cups (480 ml) ricotta cheese
- 3 large eggs
- 1 ½ cups (300 g) granulated sugar
- 1 ¾ cups (220 g) all-purpose flour
- ¾ cup (170 g) unsalted butter
- 2 teaspoons (10 g) baking powder
- 1 tablespoon (15 ml) freshly grated lemon zest
- 2 teaspoons (10 ml) freshly squeezed lemon juice
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon (2.5 g) kosher salt
- ⅓ teaspoon (1.5 g) baking soda
Instructions
- Preheat the oven to 180°C (350°F) and prepare a 9-inch baking pan by spraying with cooking oil and lining with parchment paper for easy cake removal.
- In a large mixing bowl, cream together butter, sugar, lemon zest, and vanilla extract using an electric mixer on medium speed until light and fluffy, approximately 2-3 minutes.
- Strain ricotta cheese to remove excess moisture, then add to the butter mixture along with kosher salt. Blend until smooth and uniform in texture.
- Incorporate eggs one at a time, mixing thoroughly after each addition. Pour in lemon juice and blend until completely integrated.
- Sift flour, baking powder, and baking soda directly over the wet ingredients. Gently fold dry ingredients into the mixture, being careful not to overmix and maintain a light cake texture.
- Pour batter into the prepared pan, smoothing the surface with a spatula. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean with minimal moist crumbs.
- Remove cake from the oven and let cool in the pan for 10-15 minutes. Transfer to a wire rack to cool completely. Before serving, dust generously with powdered sugar for an elegant finish.
Notes
- Use a cheesecloth or fine-mesh strainer to remove excess moisture from ricotta, ensuring a lighter, fluffier cake texture without wateriness.
- Gently zest lemons using a microplane or fine grater, avoiding the bitter white pith beneath the yellow skin for a pure, bright citrus flavor.
- Allow butter, eggs, and ricotta to reach room temperature before mixing, which helps create a smoother, more evenly blended batter with better rising potential.
- Swap all-purpose flour with a gluten-free blend or almond flour to make the cake suitable for those with gluten sensitivities, maintaining a similar tender crumb.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 383
- Sugar: 26 g
- Sodium: 151 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 95 mg