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Limoncello Ricotta Cake

A delightful blend of creamy ricotta and zesty limoncello, this cake is the perfect dessert for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Dessert, Sweet
Cuisine: Baking, Italian
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup ricotta cheese
  • 1/2 cup limoncello Trust me, it’s worth it!
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 units eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour an 8-inch round cake pan.
  3. In a large mixing bowl, beat together the softened butter and sugar until light and fluffy. Add in the ricotta, eggs, vanilla extract, and limoncello. Mix until smooth.
  4. In another bowl, whisk together the flour, baking powder, lemon zest, and a pinch of salt.
  5. Gradually fold in the dry ingredients into the wet mixture, stirring just until combined.
Baking
  1. Pour the batter into your prepared cake pan and spread it evenly.
  2. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  3. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Serving
  1. Once cooled, you can dust it with powdered sugar or serve it with fresh berries.
  2. For a fancy touch, prepare a limoncello glaze by mixing powdered sugar and a bit of limoncello, then drizzle over the top.

Notes

This cake can be made ahead of time; it actually gets better as it sits for a day. You can also add fresh blueberries or strawberries for a fruity twist. Leftovers can be stored in an airtight container in the fridge for up to 4 days, or wrapped tightly and frozen for up to three months.