Description
This Limoncello Ricotta Cake is a light and fluffy dessert infused with the zest of lemon and a splash of limoncello, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup ricotta cheese
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 3 large eggs
- ¼ cup limoncello liqueur
- Zest of 1 lemon
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the ricotta cheese, sugar, and butter until smooth.
- Add the eggs, limoncello liqueur, and lemon zest to the ricotta mixture, mixing until well combined.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes in the pan before transferring to a wire rack.
- Dust with powdered sugar before serving.
Notes
For added flavor, serve with fresh berries or a lemon glaze on top.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 105 mg
Keywords: Limoncello Ricotta Cake,Limoncello Cake,Italian Dessert,ricotta cake