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Limoncello Ricotta Cake

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Indulge in the delightful essence of Italy with this Limoncello Ricotta Cake. This moist and refreshing dessert combines smooth ricotta cheese and zesty lemon, creating a flavor profile that’s both comforting and invigorating. Whether you’re hosting a gathering or enjoying a quiet night in, this cake is sure to impress! Dusted with powdered sugar and served alongside fresh berries, it’s not just delicious but also visually stunning, making it a perfect centerpiece for any occasion. With easy preparation steps and the option to make it ahead of time, you can savor every bite without the stress. Bake this Italian treasure and bring a slice of sunshine to your table!

Ingredients

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  • 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 lemon juice (as an alternative to limoncello)
  • Zest of 1 lemon
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch cake pan lightly with butter and dust with flour.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a larger bowl, cream together ricotta cheese, sugar, and softened butter until smooth. Add eggs one at a time, mixing well after each addition. Stir in lemon juice and zest.
  4. Gently fold in the dry ingredients until just combined; avoid overmixing.
  5. Pour batter into prepared pan and spread evenly. Bake for 40-45 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  6. Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely. Dust with powdered sugar before serving.

Nutrition

Find it online: https://sophiatasty.com/limoncello-ricotta-cake/