Description
1 ½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
½ tsp salt
3 large eggs
1 cup whole milk ricotta cheese
½ cup unsalted butter, melted
¼ cup Limoncello liqueur
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 tsp vanilla extract
Powdered sugar for dusting (optional)
Directions:
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, whisk the eggs, ricotta cheese, melted butter, Limoncello, lemon zest, lemon juice, and vanilla extract until smooth.
Gradually mix the wet into the dry until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before removing from the pan.
Dust with powdered sugar before serving, if desired. Enjoy!
Prep Time: 10 minutes Cooking Time: 45 minutes Total Time: 55 minutes Kcal: 280 per slice Servings: 8 slices
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. Begin by preheating your oven to 350°F (175°C). Thoroughly grease a 9-inch round cake pan with butter or non-stick spray, and optionally line the bottom with parchment paper for easy removal. In a large mixing bowl, combine 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, and ½ tsp salt. Whisk these dry ingredients together for at least 30 seconds to ensure even distribution of the leavening agent.
In a separate medium bowl, whisk 3 large eggs until slightly frothy. Add 1 cup whole milk ricotta, ½ cup melted (and slightly cooled) unsalted butter, ¼ cup Limoncello, 1 tbsp lemon zest, 2 tbsp fresh lemon juice, and 1 tsp vanilla extract. Whisk vigorously until the mixture is completely smooth and homogenous. Create a well in the center of your dry ingredients and pour the wet mixture into it. Using a spatula, gently fold the two together until just combined and no large pockets of dry flour remain. Remember, a few small lumps are acceptable; overmixing leads to a dense cake.
Pour the batter into your prepared pan and gently smooth the top. Immediately place it in the center of your preheated oven. Bake for 40-45 minutes. The cake is done when the top is golden, the edges pull away from the pan, and a toothpick inserted into the very center comes out clean or with a few moist crumbs.
Serving Suggestions
This versatile cake pairs beautifully with a variety of toppings. For a classic touch, a simple dusting of powdered sugar is elegant. For a richer dessert, serve slices with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. To enhance the lemon flavor, consider a side of macerated berries or a quick lemon curd drizzle. For a brunch option, pair it with a cup of espresso or a glass of sparkling Prosecco.
How-to Summary
In short: Whisk dry ingredients. Whisk wet ingredients (including ricotta, butter, and Limoncello). Gently combine wet and dry. Bake at 350°F in a greased 9-inch pan for 40-45 minutes. Cool completely before dusting with sugar and serving.
Frequently Asked Questions
Can I make this cake without Limoncello? Yes. Substitute the ¼ cup Limoncello with an equal amount of additional lemon juice mixed with 1 teaspoon of vanilla extract, or simply use whole milk.
What can I use instead of ricotta cheese? Full-fat plain Greek yogurt or sour cream are the best substitutes, though the texture will be slightly denser.
Why did my cake sink in the middle? This is typically caused by underbaking, opening the oven door too early, or overmixing the batter. Ensure your baking powder is fresh and test for doneness properly.
How should I store leftovers? Store the cooled cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Can I freeze this lemon ricotta cake? Absolutely. Wrap the completely cooled cake (or individual slices) tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.
Common Mistakes to Avoid
- Overmixing the Batter: This develops gluten, resulting in a tough, rubbery cake. Mix until just combined.
- Using Cold Ingredients: Ensure eggs and ricotta are at room temperature for a smoother, more emulsified batter.
- Not Properly Preheating the Oven: Placing the cake in a cold oven disrupts the rise, leading to uneven baking.
- Opening the Oven Door Early: Wait until at least the 35-minute mark to check, as a rush of cold air can cause the cake to fall.
- Skipping the Cooling Step: Removing the warm cake from the pan will cause it to break apart. Let it cool completely.
Conclusion
This Limoncello Ricotta Cake is a stunningly simple dessert that delivers impressive flavor and a wonderfully moist, tender crumb. By following the step-by-step guide and heeding the common mistakes, you are guaranteed a perfect bake. Its bright, citrusy notes and rich texture make it ideal for any occasion, from a casual family dinner to a celebratory gathering. Enjoy the process and the delicious results!
