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Delightful Limoncello Ricotta Cake: A Zesty Italian Treat

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A moist and creamy Italian-inspired cake made with fresh ricotta cheese and zesty limoncello, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups (340g) fresh ricotta cheese
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) limoncello
  • 3 large eggs
  • 1/2 cup (120ml) olive oil
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (180g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Optional: 1/2 cup (75g) chopped almonds or pistachios
  • Optional: Fresh berries (blueberries or raspberries)
  • Optional: 1/4 cup (60ml) freshly squeezed lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan with olive oil or line it with parchment paper.
  2. In a large mixing bowl, combine the ricotta cheese and sugar. Mix until smooth and creamy.
  3. Add the limoncello, eggs, olive oil, lemon zest, and vanilla extract to the ricotta mixture. Whisk together until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Do not overmix.
  5. If using, fold in the optional chopped nuts or fresh berries.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure the ricotta is well-drained and at room temperature for best texture. For extra citrus flavor, infuse the olive oil with lemon zest overnight.

Nutrition

Keywords: limoncello, ricotta, cake, dessert, Italian cake, lemon cake

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