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Limoncello Ricotta Cake

Limoncello Ricotta Cake

Transform your kitchen into an Italian bakery with this wonderfully aromatic and moist Limoncello Ricotta Cake.

  • Total Time: 54 minute
  • Yield: 8 1x

Ingredients

Scale

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup ricotta cheese
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • ¼ cup limoncello liqueur
  • Zest of 1 lemon
  • Powdered sugar for dusting

Instructions

  1. Prepare Your Cake Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch cake pan.
  2. Mix the Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt.
  3. Cream Ricotta Mixture: In a large bowl, beat the ricotta, sugar, and butter until smooth. Add the eggs one at a time, mixing well after each addition. Blend in the limoncello and lemon zest.
  4. Combine with Dry Ingredients: Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Bake the Cake: Pour the batter into the prepared pan and bake for 40-45 minutes, until a toothpick inserted comes out clean.
  6. Cool and Dust: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 40-45 minutes