Are you craving a dessert that's both light and luxurious? Look no further than this incredible Limoncello Ricotta Cake! This easy recipe delivers a delightful balance of tangy lemon, creamy ricotta, and a delicate sponge, making it the perfect ending to any meal or a delightful treat for afternoon tea. It’s a surprisingly quick dinner idea, perfect for those busy weeknights, and a delicious dish that’s sure to impress your family and friends. Get ready to experience a taste of sunshine with every bite!
Ingredients:
This homemade cooking recipe requires simple ingredients you likely already have in your pantry.
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) whole milk ricotta cheese
- ½ cup (120ml) limoncello liqueur
- Zest of 2 lemons
Instructions:
Let's get baking! Follow these simple steps for a perfect Limoncello Ricotta Cake.
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This ensures your cake releases easily.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step creates a well-combined base for your cake.
- Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. A stand mixer or hand mixer works best for this step.
- Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure to fully incorporate each egg before adding the next.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the ricotta cheese and limoncello, beginning and ending with the dry ingredients. Mix until just combined – don't overmix!
- Lemon Zest: Gently fold in the lemon zest. This adds a beautiful aroma and vibrant flavor.
- Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool & Serve: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Dust with powdered sugar before serving, for an elegant touch.
Tips for Success:
- Room Temperature Ingredients: Ensure your butter, eggs, and ricotta are at room temperature for optimal mixing and a lighter cake.
- Don't Overmix: Overmixing can lead to a tough cake. Mix until just combined.
- Check for Doneness: Start checking for doneness around 30 minutes to avoid overbaking.
Variations:
- Add-ins: Feel free to add ½ cup of blueberries or raspberries for a fruity twist.
- Glaze: A simple lemon glaze drizzled over the top adds extra zing.
- Substitute: If you don't have limoncello, you can substitute with lemon juice and a teaspoon of lemon extract.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300
- Fat: 15g
- Protein: 5g
- Carbohydrates: 35g
This Limoncello Ricotta Cake is a simple yet impressive dessert that is perfect for any occasion. Its delicate flavor and moist texture make it a true crowd-pleaser. Enjoy this easy, healthy, and delicious addition to your recipe collection! It’s a quick dinner idea that will have everyone asking for seconds. This best recipe is guaranteed to become a family favorite.