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Limoncello Ricotta Cake

Limoncello Ricotta Cake

Cost $13.5, save $15

Source: Recommended by CookPal

  • 75 Min
  • 12 Servings
  • $13.5

INGREDIENTS

  • Dry Ingredients

    • 1 1/2 cups cake flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 🧂 1/2 teaspoon salt

  • Wet Ingredients

    • 🥚 3 large eggs
    • 1 cup white sugar
    • 15 ounces whole milk ricotta cheese
    • 1/2 cup olive oil
    • 1/4 cup limoncello
    • 2 tablespoons lemon zest
    • 2 tablespoons freshly squeezed lemon juice
    • 1 teaspoon vanilla extract

  • For Icing

    • 1 cup powdered sugar
    • 3 tablespoons limoncello
    • 1 tablespoon heavy cream
    • 2 teaspoons lemon juice
    • 1/2 teaspoon lemon zest
    • 🧂 1 pinch salt

STEPS

1

Preheat the oven to 350°F (180°C). Spray a 9-inch springform pan with a baking spray containing flour.

2

Sift together cake flour, baking powder, baking soda, and 1/2 teaspoon salt. Set aside.

3

In a large bowl, beat together eggs and sugar on medium-high speed until mixture has lightened in color and tripled in volume, 5 to 7 minutes. Mix in ricotta, olive oil, 1/4 cup limoncello, lemon zest, lemon juice, and vanilla until combined.

4

Add half of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined. Pour cake batter evenly into the prepared springform pan, then place the springform onto a baking sheet.

5

Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, 65 to 75 minutes. Cool cake in the pan for 30 minutes before removing to a wire rack to cool completely.

6

To make icing, mix together powdered sugar, limoncello, heavy cream, lemon juice, lemon zest, and a pinch of salt until completely smooth and combined. Pour icing over cooled cake.

NUTRIENTS

Per 1 serving

🔥

358

Calories

  • 7
    Protein
  • 45
    Carbs
  • 15
    Fats

💡 Use whole milk ricotta for a creamier texture.Make sure to cool the cake completely before icing for best results.Can be stored in the refrigerator for up to 5 days.