Description
A light, zesty dessert combining limoncello and creamy ricotta for a refreshing treat.
Ingredients
Scale
- 1½ cups (190g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- 1½ cups (375g) whole milk ricotta cheese, room temperature
- 3 large eggs, room temperature
- ¼ cup (60ml) limoncello liqueur
- 2 tablespoons fresh lemon zest (from about 2 large lemons)
- 1 teaspoon vanilla extract
- 1 cup (120g) powdered sugar
- 2–3 tablespoons limoncello liqueur (for glaze)
- 1 tablespoon fresh lemon juice
- Additional lemon zest for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan with butter and parchment.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, cream together butter and sugar until pale and fluffy, about 3 minutes. Add ricotta until smooth.
- Beat in eggs one at a time, then mix in limoncello, lemon zest, and vanilla.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick comes out with a few crumbs.
- Allow to cool for 15 minutes, then remove from pan. Whisk together powdered sugar, limoncello, and lemon juice for the glaze and drizzle over the cooled cake.
Notes
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for about a week.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg