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Limoncello Ricotta Cake Recipe

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★★★★★

4.7 from 120 reviews

A luscious and moist Limoncello Ricotta Cake that combines the creamy texture of ricotta cheese with the bright, zesty flavors of fresh lemon. This classic Italian-inspired dessert is perfect for any occasion, featuring a soft crumb with a delicate balance of sweetness and citrus. Baked to perfection, it’s light yet rich—a delightful treat for lemon lovers.

Ingredients

Scale

Wet Ingredients

  • ¾ cup unsalted butter, softened
  • 2 cups ricotta cheese, strained
  • 3 large eggs
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 2 teaspoons baking powder
  • ⅓ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 tablespoon freshly grated lemon zest

Instructions

  1. Preheating and Pan Preparation: Preheat your oven to 180°C (350°F). Lightly grease a 9-inch baking pan with cooking spray and line it with parchment paper to ensure the cake releases easily after baking.
  2. Creaming the Butter Mixture: In a large mixing bowl, beat the softened butter, granulated sugar, lemon zest, and vanilla extract together using an electric mixer at medium speed. Continue mixing for 2 to 3 minutes until the mixture becomes light, fluffy, and creamy.
  3. Incorporating Ricotta and Salt: Strain the ricotta cheese to remove any excess liquid. Add the strained ricotta and kosher salt to the creamed butter mixture. Blend these together until the batter is smooth and uniform in texture.
  4. Adding Eggs and Lemon Juice: Crack the eggs one at a time into the mixture, thoroughly mixing after each addition to ensure they are fully incorporated. Then add the freshly squeezed lemon juice and mix until combined evenly throughout the batter.
  5. Combining Dry Ingredients: Sift together the all-purpose flour, baking powder, and baking soda directly over the wet ingredients. Gently fold the dry ingredients into the batter using a spatula, being careful not to overmix to keep the cake light and tender.
  6. Baking the Cake: Pour the batter into your prepared baking pan, smoothing out the top with a spatula. Place it in the oven and bake for about 40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
  7. Cooling and Serving: Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then lift the cake out using the parchment paper, and cool completely on a wire rack before slicing and serving.

Notes

  • Straining the ricotta cheese is important to avoid excess moisture that can make the cake dense.
  • Do not overmix the batter after adding the flour to maintain a tender crumb.
  • Use fresh lemon zest and juice for the best bright citrus flavor.
  • This cake pairs wonderfully with a dusting of powdered sugar or a lemon glaze if desired.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: Limoncello Ricotta Cake, Italian lemon cake, ricotta dessert, lemon zest cake, moist lemon cake, classic Italian cake

Find it online: https://lieblingsmahlzeit.com/limoncello-ricotta-cake-recipe/