Limoncello Ricotta Cake
This creamy and vibrant Limoncello Ricotta Cake is delightfully moist and brings a burst of bright lemony flavor, perfect for any occasion.
Servings: 8 servings
Calories: 320kcal
Equipment
- 9-inch Cake Pan
- Mixing Bowl
- Electric Mixer
Ingredients
Dry Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
Wet Ingredients
- 0.75 cups Unsalted butter, softened
- 1 cup Granulated sugar
- 3 large Eggs
- 1 cup Ricotta cheese
- 0.25 cups Limoncello liqueur
- Zest from 2 lemons Lemon zest
- 2 tablespoons Fresh lemon juice
- Powdered sugar for glaze
Instructions
- 1. Grease and flour a 9-inch cake pan and preheat your oven to 350°F (175°C).
- 2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 3. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- 4. Add eggs one at a time, blending well after each.
- 5. Mix in the ricotta cheese, Limoncello, lemon zest, and lemon juice until fully combined.
- 6. Slowly fold the dry ingredients into the wet mixture until just combined.
- 7. Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes.
- 8. While the cake bakes, make the Limoncello syrup by simmering Limoncello, sugar, and lemon juice until the sugar dissolves.
- 9. When the cake is done, poke holes in the top and pour the warm syrup over it.
- 10. For the glaze, whisk powdered sugar with Limoncello and lemon juice until smooth, then drizzle over the cooled cake.
Notes
Store leftover cake in an airtight container in the fridge for up to 4 days. For best flavor, let slices come to room temperature before eating.
Nutrition
Calories: 320kcal | Carbohydrates: 45g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 200mg | Potassium: 100mg | Fiber: 1g | Sugar: 20g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 1mg