Ingredients
— The Cake —
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened to room temperature
1 cup granulated sugar
1 ½ cups (12 oz) whole milk ricotta cheese (strained if watery)
3 large eggs, room temperature
1 tablespoon lemon zest (from 2 lemons)
2 tablespoons Limoncello liqueur
1 teaspoon vanilla extract
— The Limoncello Glaze —
1 cup powdered sugar, sifted
1–2 tablespoons Limoncello liqueur
1 teaspoon fresh lemon juice
Instructions
1. **Preheat:** Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan (or round cake pan) with butter and line the bottom with parchment paper.
2. **Mix Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. **Cream Butter & Sugar:** In a large bowl (or stand mixer), beat the softened butter and sugar on medium-high speed for 4–5 minutes until light and fluffy. This step is crucial for airiness.
4. **Add Ricotta:** Add the ricotta cheese and beat on medium speed for 3 minutes until very smooth and creamy.
5. **Add Eggs & Flavor:** Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, vanilla extract, and Limoncello.
6. **Combine:** Reduce the mixer speed to low. Gradually add the dry flour mixture. Mix just until combined and no streaks of flour remain. Do not overmix.
7. **Bake:** Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 45–55 minutes, or until the cake is golden brown and a tester inserted into the center comes out clean.
8. **Cool:** Let the cake cool in the pan for 15 minutes. Run a knife around the edges to loosen it, then remove the sides of the springform pan. Transfer the cake to a wire rack to cool completely.
9. **Glaze:** In a small bowl, whisk the powdered sugar with the Limoncello and lemon juice until smooth. If it’s too thick, add a few more drops of liqueur. Drizzle over the cooled cake before serving.
Notes
Ricotta Quality: Use full-fat, whole milk ricotta for the best texture. If your ricotta seems very wet, drain it in a cheesecloth or fine mesh sieve for 30 minutes before using.
Room Temperature: Ensure your butter, eggs, and ricotta are at room temperature. Cold ingredients will cause the batter to curdle and affect the rise.
Alcohol-Free Version: If you prefer not to use alcohol, you can substitute the Limoncello with fresh lemon juice or milk, plus a teaspoon of lemon extract.
Storage: This cake stays incredibly moist. Store it covered at room temperature for 2 days, or in the refrigerator for up to 4 days.
- Prep Time: 20
- Cook Time: 50
- Category: Dessert
- Method: Bake
- Cuisine: Italian
- Diet: Vegetarian