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Limoncello Ricotta Cake
Limoncello Ricotta Cake
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Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
Decadent limoncello ricotta cake - a luscious pairing of citrus liqueur and creamy ricotta for a truly delicious treat.
Ingredients:
  • 1 1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs, at room temperature
  • 15 ounces whole milk ricotta cheese, at room temperature
  • 1/2 cup olive oil
  • 1/4 cup limoncello
  • 2 tablespoons fresh lemon zest
  • 2 tablespoons freshly squeezed lemon juice
Instructions:
  • Preheat the oven to 350 degrees F (180 degrees C) and generously coat a 9-inch springform pan with flour-infused baking spray.
  • Combine the cake flour, baking powder, baking soda, and 1/2 teaspoon of salt, then set it aside.
  • Whisk eggs and sugar in a large bowl on medium-high speed until pale and tripled in volume (5 to 7 minutes). Stir in ricotta, olive oil, 1/4 cup limoncello, 2 tablespoons lemon zest, 2 tablespoons lemon juice, and vanilla until well mixed.
  • First, gently fold in half of the flour mixture until just combined. Then, incorporate the remaining flour mixture until just combined. Next, evenly spread the cake batter into the prepared springform pan and place it on a baking sheet.
  • Bake in the oven until a toothpick comes out with a few moist crumbs, 65 to 75 minutes. Let the cake cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
  • Blend powdered sugar, 3 tablespoons of zesty limoncello, heavy cream, 2 teaspoons of lemon juice, 1/2 teaspoon of lemon zest, and a pinch of salt until velvety. Drizzle over chilled cake.

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