Limoncello Ricotta Cake
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.
12 Servings
Ingredients
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
Instructions
- Preheat the oven to 350°F (180°C). Apply a flour-based baking spray on a 9-inch springform pan.
- In a bowl sift 1½ cups of cake flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda and ½ teaspoon of salt.
- In a bowl beat 3 eggs and 1 cup of sugar until they become light and fluffy ( for about 5 to 7 minutes).
- 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.
- Gently fold in half of the flour mixture first. Then add the remaining half until just combined.
- Pour the batter into the greased pan.
- Bake for around 35 minutes or until a toothpick inserted comes out with moist crumbs.
- Allow the cake to cool in the pan for approximately 30 minutes before transferring it onto a wire rack to cool
For icing:
- Combine 1 cup powdered sugar with 3 tablespoons limoncello liqueur.
- Add 1 tablespoon heavy cream, and 2 teaspoons lemon juice. Half a teaspoon each of lemon zest and salt. Mix well until smooth.
- Take the cooled cake. Pour the icing, over it.
- 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.