Description
Limoncello Ricotta Cake is a delightful fusion of creamy ricotta and zesty lemon, creating a light and refreshing dessert that transports you to sun-drenched Italian terraces. This easy-to-make cake features a vibrant yellow hue and an irresistible flavor, perfect for any occasion—from festive celebrations to cozy brunches. With minimal ingredients and straightforward steps, this cake promises to impress guests and become a staple in your baking repertoire.
Ingredients
Scale
- 1 cup fresh ricotta cheese
- 1/2 cup unsalted butter, melted
- 1 tbsp lemon zest (from 1 organic lemon)
- 1/4 cup limoncello
- 1 cup all-purpose flour, sifted
- 2 tsp baking powder
- 3/4 cup granulated sugar (adjust to taste)
- 3 large eggs
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch springform pan with butter and line the bottom with parchment paper.
- In a large bowl, mix ricotta cheese and melted butter until smooth.
- Stir in lemon zest and limoncello until well combined.
- In another bowl, whisk together flour, baking powder, and sugar. Gradually add to the ricotta mixture until just combined.
- Beat in each egg one at a time until incorporated.
- Pour the batter into the prepared pan and bake for 45-50 minutes or until golden brown and a toothpick comes out clean.
- Cool for 10 minutes before transferring to a rack. Dust with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 80mg