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Limoncello Ricotta Cake

A moist and citrusy cake made with ricotta and limoncello, perfect for any gathering or a sweet treat after a busy day.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup ricotta cheese the key to that lovely moisture
  • 3 large eggs the binding magic
  • 1/2 cup sugar because we all need a little sweetness
  • 1/4 cup limoncello the star of the show!
  • 1/4 cup olive oil for that rich flavor
  • 1 teaspoon vanilla extract always a good idea
  • 1 1/2 cups all-purpose flour the backbone of our cake
  • 2 teaspoons baking powder to help it rise beautifully
  • A pinch salt to round out the flavors
  • Zest of 1 lemon lemon zest for that zesty zing that wows
For the Topping
  • to taste powdered sugar to dust on top, making it extra pretty

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine ricotta cheese, eggs, sugar, limoncello, olive oil, and vanilla extract. Whisk until everything is smooth and well blended.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Avoid overmixing.
  5. Fold in the lemon zest.
  6. Grease or line an 8-inch round cake pan, and pour the batter into it.
Baking
  1. Bake for about 35-40 minutes, or until a toothpick comes out clean.
  2. Let it cool in the pan for about 10 minutes before transferring it to a wire rack.
  3. Once completely cool, dust with powdered sugar.

Notes

Serve with a dollop of whipped cream or fresh fruit salad. This cake holds well in the fridge for a couple of days but is best served fresh.