Limoncello Ricotta Cake
Dishcovered by @iamralphsuttonIndulge in the delightful fusion of creamy ricotta cheese, zesty lemons, rich butter, and fresh eggs in this light and fluffy Italian Limoncello Ricotta Cake. An easy and flavorful dessert that brings a taste of Italy right to your kitchen!
Ingredients
Directions
- 1
Preheat oven to 180°C (350°F).
- 2
Lightly grease a 9-inch baking pan with cooking spray and line it with parchment paper.
- 3
In a large mixing bowl, combine softened butter, granulated sugar, lemon zest, and vanilla extract.
- 4
Using an electric mixer on medium speed, beat the mixture for 2 to 3 minutes until creamy.
about 3m - 5
Ensure the ricotta cheese has been strained to remove excess liquid.
- 6
Add the strained ricotta and salt to the creamed mixture and blend until smooth and creamy.
- 7
Add eggs one at a time to the mixture, mixing thoroughly after each addition.
- 8
Incorporate the lemon juice and blend until fully combined.
- 9
Sift together the all-purpose flour, baking powder, and baking soda.
- 10
Fold the dry ingredients gently into the wet ingredients until just combined, being careful not to overmix.
- 11
Transfer the batter into the prepared baking pan and smooth the top with a spatula.
- 12
Place the pan in the preheated oven and bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
about 40m - 13
Allow the cake to cool in the pan on a wire rack for 10 to 15 minutes.
about 12m - 14
Remove the cake from the pan and allow it to cool completely on the rack.
- 15
Once cooled, dust with powdered sugar before serving.
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