Ingredients:
For the Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 cup ricotta cheese
1/4 cup Limoncello liqueur
Zest of 2 lemons
2 tablespoons fresh lemon juice
For the Limoncello Syrup:
1/4 cup granulated sugar
1/4 cup Limoncello liqueur
2 tablespoons lemon juice
For the Glaze (Optional):
1 cup powdered sugar
2-3 tablespoons Limoncello or lemon juice
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and 1 cup sugar until light and fluffy. Add the eggs, one at a time, beating well
after each addition.
Mix in the ricotta cheese, 1/4 cup Limoncello, lemon zest, and lemon juice until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the Limoncello syrup. In a small saucepan, combine 1/4 cup sugar, 1/4 cup Limoncello, and
2 tablespoons lemon juice. Bring to a simmer, stirring until the sugar is dissolved. Remove from heat.
Once the cake is done, remove it from the oven and while still warm, poke holes all over the top with a skewer or fork. Slowly
pour the Limoncello syrup over the cake, allowing it to soak in.
Allow the cake to cool completely in the pan on a wire rack.
For the glaze: Whisk together the powdered sugar and Limoncello or lemon juice until smooth. Adjust the consistency with
more Limoncello or lemon juice if necessary. Drizzle the glaze over the cooled cake.
Serve the Limoncello Ricotta Cake at room temperature.
Prep Time: 20 minutes | Cooking Time: 40-45 minutes | Total Time: 1 hour 5 minutes
Kcal: 350-400 kcal per serving | Servings: 8-10