Limoncello Ricotta Cake

Limoncello Ricotta Cake – Step into the world of desserts. Indulge, in our exquisite creation the Limoncello Ricotta Cake. This delightful treat combines the tanginess of limoncello with the creaminess of ricotta cheese resulting in a dessert that’s both refreshing and indulgent. Whether you’re celebrating an occasion or simply craving something sweet yet sophisticated this cake is sure to impress.

this Recipe

The first time I baked this Limoncello Ricotta Cake was during a family weekend. Seeing my husband’s eyes light up with delight after taking the bite and my child eagerly asking for another slice confirmed that this cake was truly special. It has now become our go-to dessert for celebrations. Whenever we desire a treat.

What makes this Limoncello Ricotta Cake truly special?

What sets apart this Limoncello Ricotta Cake is its fusion of flavors and textures. The zesty kick from top-quality limoncello beautifully complements the smoothness and richness of ricotta resulting in a taste that’s unparalleled and unforgettable. With every bite you’ll experience a moist and fluffy texture that makes it suitable for both family gatherings or elegant social events. Its versatility matches its combination of flavors making it a favorite, among lovers of both contemporary desserts.

What You Need To Make This Limoncello Ricotta Cake Recipe?

Whole Milk Ricotta Cheese: This is the ingredient, in our cake providing a richness and velvety texture. It’s like having a friend’s comforting embrace bringing warmth and depth to every slice.

Limoncello: This isn’t any ingredient; it takes you on a whimsical journey to the sunny Amalfi Coast with each delightful drop. Choose a limoncello that bursts with citrusy notes as it gracefully dances through your cake leaving behind a trail of sweet flavors.

Fresh Lemon Zest and Juice: These are like rays of sunshine in our recipe. Always opt for lemons to grate the zest and squeeze out their juice. They act as bursts of joy brightening the cake with their tangy essence.

Extra Virgin Olive Oil: Think of this, as the ingredient that enhances the cake to heights. A high-quality olive oil adds a fruity note elevating the texture to create a moist result.

Vanilla Extract: It plays a symphony in the background by harmonizing all the flavors with its sweet and aromatic embrace.

Steps To Make Limoncello Ricotta Cake:

Step 1: Preheat your oven to 350°F (180°C). Generously coat a 9-inch springform pan with baking spray that has flour, in it. This step prepares the pan for our cake.

Step 2: In a bowl combine the cake flour, baking powder, baking soda and salt. Allow this mixture to rest. In another bowl whip together the eggs and sugar until they become light and fluffy which should take around 5 to 7 minutes. Then gently incorporate the ricotta cheese, olive oil, limoncello, lemon zest, lemon juice, and vanilla extract until you have a delightful mixture.

Step 3: Gradually fold in half of the flour mixture into the batter until it is fully incorporated. Repeat this process with the remaining flour while being careful not to overmix. This folding technique will ensure that our cake remains tender. Pour this batter into your pan and place it on a baking sheet.

Step 4: Bake, for 30 to 40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Allow the cake to cool in the pan for 30 minutes before transferring it onto a wire rack to cool

Step 5: To make the icing whisk together sugar, limoncello liqueur, heavy cream, lemon juice, lemon zest, and a pinch of salt.

Step 6: Drizzle this glaze, onto your cake once it has cooled. The icing serves as the finishing touch providing a sweet addition, to your culinary masterpiece.

Tip:

If you want to bring your Limoncello Ricotta Cake to the next level it’s paramount to give attention to the limoncello itself. If you have some time you might consider making your homemade limoncello for a more personalized and rich flavor experience. Crafting your limoncello using picked lemons and permitting it to mature will result in a deeper and more subtle citrus profile compared to what you can find in stores. Not only will this heighten the presence of limoncello in your cake. It will also add a unique hint that mirrors your personal touch. Remember, the secret, behind a limoncello cake lies in the quality and character of the limoncello you desire to use.

Frequently Asked Questions:

Can I make this cake without limoncello?

Sure you can replace the limoncello with lemon juice or a syrup that has a lemon flavor.

Can I use low-fat ricotta cheese?

Technically you can use ricotta cheese but the cake gets its indulgent and creamy texture, from full-fat ricotta.

How do I store this cake?

To keep it fresh you can store it in an airtight container at room temperature for, up to 2 days. Refrigerate it for an extended shelf life.

4.80 from 5 votes

Limoncello Ricotta Cake

Prep Time 25 minutes mins

Embark, on an adventure with this Limoncello Ricotta Cake, where the vibrant essence of Italian lemons intertwines gracefully with the creamy decadence of ricotta cheese. This cake is a harmony of flavors. The bold and lively notes of limoncello seamlessly blend with the gentle texture of ricotta creating a dessert that tells enchanting stories of Mediterranean shores. Each slice offers an escape delivering a crumb that tantalizes the taste buds, complemented by a shimmering limoncello glaze reminiscent of the sparkling Italian coastline. It's not a cake; it's a slice, from an idyllic Italian summer dream that comes to life in your own kitchen.

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Ingredients

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Cake:

• ▢ Flour cooking spray
• ▢ 1½ c cake flour
• ▢ 1 tsp baking powder
• ▢ ½ tsp baking soda
• ▢ ½ tsp salt
• ▢ 3 large eggs at room temperature
• ▢ 1 c white sugar
• ▢ 15 oz whole milk ricotta cheese at room temperature
• ▢ ½ c olive oil
• ▢ ¼ c limoncello
• ▢ 2 tbsp fresh lemon zest
• ▢ 2 tbsp freshly squeezed lemon juice
• ▢ 1 tsp vanilla extract

Icing:

• ▢ 1 c powdered sugar
• ▢ 3 tbsp limoncello
• ▢ 1 tbsp heavy cream
• ▢ 2 tsp freshly squeezed lemon juice
• ▢ ½ tsp fresh lemon zest or to taste
• ▢ 1 pinch salt

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Instructions

 

1. Preheat the oven to 350°F (180°C). Apply a flour-based baking spray on a 9-inch springform pan.
2. In a bowl sift 1½ cups of cake flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda and ½ teaspoon of salt.
3. In a bowl beat 3 eggs and 1 cup of sugar until they become light and fluffy ( for about 5 to 7 minutes).
4. Add in 15 ounces of ricotta cheese, ½ cup of olive oil, ¼ cup of limoncello liqueur along, with 2 tablespoons each of lemon zest and lemon juice. Also mix in one teaspoon vanilla extract.
5. Gently fold in half of the flour mixture first. Then add the remaining half until just combined.
6. Pour the batter into the greased pan.
7. Bake for around 35 minutes or until a toothpick inserted comes out with moist crumbs.
8. Allow the cake to cool in the pan for approximately 30 minutes before transferring it onto a wire rack to cool

For icing:

1. Combine 1 cup powdered sugar with 3 tablespoons limoncello liqueur.
2. Add 1 tablespoon heavy cream, and 2 teaspoons lemon juice. Half a teaspoon each of lemon zest and salt. Mix well until smooth.
3. Take the cooled cake. Pour the icing, over it.
4. Now you can savor your delicious Limoncello Ricotta Cake.

Notes

You can easily turn this Limoncello Ricotta Cake into a gluten-free delight and have some fun testing with other types of flour. Try utilizing a high-quality gluten-free flour blend that contains xanthan gum. This element helps imitate the texture and structure that gluten delivers. If your selected blend doesn't already include xanthan gum you can add a 1/4 teaspoon to the mixture. Keep in mind that gluten-free flours might soak liquid so you may require to add an extra liquid to acquire the perfect batter consistency.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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