Description
Limoncello Ricotta Cake brings sunshine to your dessert table with tangy lemon zest and creamy ricotta dancing through each delectable slice. Smooth, light, and perfectly balanced, this cake turns an ordinary afternoon into a delightful Italian-inspired moment.
Ingredients
Scale
Primary Ingredients:
- 15 oz whole milk ricotta cheese
- 3 large eggs
- 1 cup white sugar
- 1½ cups cake flour
- ½ cup olive oil
Liquid Ingredients:
- ¼ cup limoncello
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon heavy cream
- 3 tablespoons limoncello
Supporting Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons fresh lemon zest
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 teaspoons freshly squeezed lemon juice
- ½ teaspoon lemon zest
- 1 pinch salt
Instructions
- Preheat the oven to 350°F and prepare a 9-inch round cake pan with grease and flour or parchment paper.
- Combine 1½ cups cake flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt in a mixing bowl.
- Whisk 3 large room temperature eggs with 1 cup white sugar until the mixture becomes light and airy.
- Incorporate 15 oz ricotta cheese, ½ cup olive oil, ¼ cup limoncello, 2 tbsp lemon zest, 2 tbsp lemon juice, and 1 tsp vanilla extract into the egg mixture.
- Gently fold the dry ingredients into the wet ingredients, being careful not to overmix the batter.
- Transfer the batter to the prepared cake pan, smoothing the surface evenly with a spatula.
- Bake the cake for 40-45 minutes, checking doneness with a toothpick that should come out clean.
- Allow the cake to rest in the pan for 10 minutes after removing from the oven.
- Carefully transfer the cake to a wire rack and let it cool completely.
- Prepare the icing by whisking 1 cup powdered sugar, 3 tbsp limoncello, 1 tbsp heavy cream, 2 tsp lemon juice, ½ tsp lemon zest, and a pinch of salt.
- Adjust the icing’s consistency by adding more cream or powdered sugar if needed.
- Drizzle the icing over the cooled cake, allowing it to cascade down the sides for an elegant presentation.
Notes
- Use room temperature ingredients for the smoothest, most even cake texture.
- Sift dry ingredients to prevent lumps and ensure a lighter, more delicate crumb.
- Fold the dry ingredients gently to avoid deflating the batter, which can make the cake dense.
- For a gluten-free version, substitute cake flour with a gluten-free all-purpose flour blend and add 1/2 teaspoon xanthan gum.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 323 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 75 mg