Description
Limoncello ricotta cake whispers Italian sunshine through layers of zesty lemon and creamy ricotta. Delicate crumb and tangy liqueur create a Mediterranean dessert that transports you to coastal Italy with each silky slice.
Ingredients
Scale
Primary Ingredients:
- 1.5 cups (354 ml) all-purpose flour
- 1 cup (240 ml) ricotta cheese
- 3 large eggs
- 0.75 cup (177 ml) unsalted butter, softened
- 1 cup (200 g) granulated sugar
Flavoring Ingredients:
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.25 cup (60 ml) Limoncello liqueur
- 2 tablespoons fresh lemon juice
- Zest of 2 lemons
Glaze and Topping Ingredients:
- 0.25 cup (50 g) granulated sugar
- 0.25 cup (60 ml) Limoncello liqueur
- 2 tablespoons lemon juice
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons Limoncello or lemon juice
Instructions
- Gear up your oven to 350°F (175°C) and meticulously coat a 9-inch round cake pan with butter and flour to prevent sticking.
- In a separate mixing vessel, thoroughly combine flour, baking powder, and salt, setting this dry foundation aside for future incorporation.
- Using an electric mixer, whip softened butter with granulated sugar until the mixture transforms into a light, airy consistency with noticeable volume.
- Introduce eggs individually into the butter-sugar blend, ensuring thorough integration after each egg’s addition to maintain a smooth texture.
- Fold ricotta cheese, limoncello liqueur, freshly grated lemon zest, and lemon juice into the creamy mixture, stirring until ingredients harmonize completely.
- Gradually fold the reserved dry ingredients into the wet mixture, blending gently to maintain the batter’s delicate structure without overmixing.
- Transfer the silky batter into the prepared pan, using a spatula to create an even, leveled surface for consistent baking.
- Place the cake in the preheated oven and bake for 40-45 minutes, verifying doneness by inserting a clean toothpick into the center which should emerge without raw batter.
- Simultaneously craft the limoncello syrup by combining granulated sugar, limoncello, and fresh lemon juice in a small saucepan, simmering until sugar dissolves completely.
- Once removed from the oven, while the cake remains warm, delicately puncture multiple holes across its surface using a thin skewer or toothpick.
- Slowly drizzle the prepared limoncello syrup over the cake, allowing it to seep deeply into the perforated layers, enhancing moisture and flavor.
- Allow the cake to cool entirely on a wire rack, ensuring proper air circulation and temperature equalization.
- Prepare the glaze by whisking powdered sugar with additional limoncello or fresh lemon juice until achieving a smooth, pourable consistency.
- Generously drizzle the glossy glaze over the completely cooled cake, creating an enticing final layer of sweetness.
- Slice and serve at room temperature, inviting everyone to savor this zesty, decadent dessert.
Notes
- Crafting this zesty dessert requires precise temperature control and careful ingredient incorporation for optimal texture.
- Butter and sugar blend forms the foundational creamy base that ensures a tender, moist cake structure.
- Ricotta cheese adds luxurious moisture while Limoncello infuses a bright, tangy Italian liqueur essence throughout the dessert.
- Gentle mixing prevents gluten development, maintaining a delicate crumb that melts delightfully on the tongue.
- Poking warm cake allows syrup to penetrate deeply, creating layers of intense lemon flavor and supreme moistness.
- Final glaze adds elegant visual appeal and complementary sweetness that balances the cake’s citrusy undertones.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 140 kcal
- Sugar: 14 g
- Sodium: 0 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: <1 g
- Cholesterol: <10 mg