If you love cooking, easy recipes, this limoncello ricotta cake is a must-have in your recipe collection. This simple yet sensational cake has been a beloved family favorite for years and is incredibly versatile. Whether you enjoy it plain with your morning coffee or dressed up as a makeshift strawberry shortcake, it’s sure to become a staple in your kitchen. Let’s dive into how to make this fluffy, fragrant cake that melts in your mouth.
A Classic Cake with Endless Possibilities
This limoncello ricotta cake is a perfect base cake that will keep you coming back for more. It’s delightfully fluffy and moist, with a delicate lemon flavor that shines bright thanks to the addition of limoncello and fresh lemon zest. You can enjoy it plain, almost like a pound cake, perfect for dunking into coffee or tea. Or, if you’re feeling creative, top it with fresh strawberries or a light glaze for a beautiful dessert.
Preparing the Cake: Easy One-Bowl Method
Making this cake couldn’t be simpler—it’s a one-bowl recipe that saves time and cleanup. Start by preheating your oven to 350°F (175°C). Use a 9-inch springform pan, sprayed well with nonstick spray. For extra assurance against sticking, lining the pan with parchment paper is a great idea.
Begin by combining one cup of granulated sugar with the zest of one lemon. Mixing the lemon zest with sugar using your fingertips releases the essential oils, making the cake incredibly fragrant and giving the lemon flavor a wonderful boost. This simple step transforms the cake’s aroma and taste.
Whisking the Eggs for a Fluffy Texture
Next, add three eggs to the sugar and lemon zest mixture. Unlike traditional cakes that start with creaming butter and sugar, this recipe starts by whisking eggs and sugar together. This is because the recipe uses oil instead of butter, and whisking the eggs at this stage helps incorporate air for a lighter texture.
Whisk the eggs and sugar until the mixture doubles in volume and becomes a pale, golden color. This aeration step is key to achieving the cake’s signature fluffiness.
Adding Oil, Ricotta, and Dry Ingredients
Slowly stream in ¾ cup of a neutral oil, such as vegetable oil, extra light olive oil, or avocado oil, along with a splash of vanilla extract for added depth of flavor. Then fold in 1 ½ cups of whole milk ricotta cheese, which adds moisture and richness to the cake.
Finally, gently mix in the dry ingredients: 1 2/3 cups of all-purpose flour, 2 teaspoons of baking powder, and ¼ teaspoon of salt. Don’t forget the star ingredient—a quarter cup of limoncello, which bakes off during cooking but leaves behind a subtle, bright lemon essence.
Finishing Touches and Baking
Pour the batter into your prepared pan. For a pretty golden crust with a subtle crunch and a hint of sweetness, sprinkle a little granulated sugar evenly over the top of the batter before baking.
Bake the cake in the preheated oven for about 55 minutes. Once done, allow it to cool completely in the pan before removing. This resting time helps the cake set and makes slicing easier.
Serving Suggestions and Final Thoughts
The cake is wonderful served plain, but if you want to add a little extra lemon sweetness, try a simple glaze made by mixing powdered sugar with a splash of fresh lemon juice until smooth and pourable. Drizzle it over the cooled cake for a pretty finishing touch.
This cake is perfect for dunking in your coffee or tea, just like a classic pound cake. It’s also a fantastic base for layering with fresh berries or whipped cream to create a quick and elegant dessert.
With its melt-in-your-mouth texture, fragrant lemon zest, and that special hint of limoncello, this cake is sure to become a beloved recipe you’ll pass down through generations. For those who enjoy cooking, easy recipes that bring big flavor with minimal fuss, this limoncello ricotta cake is a winner.
For the full printable recipe, visit the original source at laurainthekitchen.com. Happy baking!
This article was created from the video Delicious Limoncello Ricotta Cake with the help of AI.
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