Description
A light and vibrant cake infused with ricotta and limoncello, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup ricotta cheese
- ½ cup unsalted butter, softened
- 3 large eggs
- ¼ cup limoncello liqueur
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon limoncello liqueur (for frosting)
- Additional lemon zest for garnish
Instructions
- Preheat the oven to 350°F (175°C) and prepare your cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Incorporate the ricotta cheese, limoncello, lemon zest, and fresh lemon juice, blending until smooth.
- Gently fold the dry ingredients into the wet ingredients, mixing just until combined.
- Pour the batter into your prepared cake pan. Bake for 30-35 minutes, or until a toothpick comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
- While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Add the tablespoon of limoncello for flavor.
- Once the cake has cooled, frost it with the whipped cream and garnish with additional lemon zest.
Notes
Use fresh lemons for the best flavor and store the cake in an airtight container to keep it moist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 75mg
Keywords: cake, dessert, limoncello, ricotta, Italian dessert