Limoncello Ricotta Cake (Printable Version)
# What You’ll Need:
→ Cake Ingredients
01 -
¾ cup unsalted butter
02 -
2 cups ricotta cheese
03 -
1 teaspoon vanilla extract
04 -
½ teaspoon kosher salt
05 -
1 ½ cups granulated sugar
06 -
1 tablespoon freshly grated lemon zest
07 -
2 teaspoons freshly squeezed lemon juice
08 -
3 large eggs
09 -
1 ¾ cups all-purpose flour
10 -
⅓ teaspoon baking soda
11 -
2 teaspoons baking powder
# Steps to Follow:
01 -
Set oven temperature to 180°C (350°F). Grease a 9-inch baking pan lightly with cooking spray and line it with parchment paper for easy removal.
02 -
Combine softened butter, granulated sugar, lemon zest, and vanilla extract in a large mixing bowl. Beat with an electric mixer on medium speed for 2–3 minutes until creamy.
03 -
Strain ricotta to remove excess liquid. Add strained ricotta and kosher salt to the creamed mixture. Blend until smooth and uniform.
04 -
Add eggs one at a time, mixing thoroughly after each. Incorporate lemon juice and mix until fully combined.
05 -
Sift all-purpose flour, baking powder, and baking soda over the wet mixture. Gently fold until just combined. Avoid overmixing.
06 -
Pour batter into the prepared pan and smooth the top. Bake for approximately 40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
07 -
Cool the cake in the pan on a wire rack for 10–15 minutes. Then remove the cake and let it cool completely. Dust with powdered sugar before serving.