Ingredients
Scale
- 1 cup whole milk ricotta, drained
- 1 and ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs, room temperature
- ¼ cup limoncello
- 2 tbsp lemon zest
- 1 tbsp lemon juice
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
Instructions
- Drain the ricotta thoroughly and fluff it with a fork.
- Cream the softened butter and sugar until it turns pale in color.
- Incorporate the ricotta into the butter mixture.
- Add the eggs one at a time, mixing well after each.
- Mix in vanilla, lemon zest, lemon juice, and limoncello until combined.
- Whisk the dry ingredients in a separate bowl.
- Fold the dry ingredients gently into the wet batter until just mixed.
- Transfer the batter to a lined baking pan.
- Bake in a preheated oven at 350°F for 42 to 48 minutes, or until a toothpick comes out clean.
- Allow the cake to cool before serving.
Notes
Serve plain, dust with powdered sugar, or add whipped cream/ice cream. Pairs well with lemon glaze or fresh berries.
- Prep Time: 15 minutes
- Cook Time: 48 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg