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Limoncello, a vibrant and tangy citrus liqueur, hails from the sun-kissed shores of Italy, particularly the Amalfi Coast. This delightful liqueur is renowned for its refreshing sweetness and zesty lemon flavor, making it a favorite among both locals and visitors. Traditionally crafted by steeping lemon peels in high-proof alcohol and sweetening it with sugar, limoncello has become a staple in Italian culture, often enjoyed as a digestive or used as an ingredient in various desserts and cocktails.

Limoncello Ricotta Cake

Indulge in the vibrant flavors of Italy with this Limoncello Ricotta Cake! Combining creamy ricotta with zesty lemon and sweet limoncello, this cake delivers a refreshing twist on traditional desserts. Perfect for gatherings or a cozy night in, its light texture and delightful aroma will impress everyone. Try your hand at this exquisite recipe and savor a slice of Italian tradition. #Limoncello #RicottaCake #ItalianDesserts #Baking #DessertRecipes #CitrusDelight #HomemadeTreats
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Ingredients
  

1 cup ricotta cheese

1 cup granulated sugar

3 large eggs

1/2 cup limoncello liqueur

1/4 cup lemon juice (freshly squeezed)

Zest of 2 lemons

1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

1/4 cup unsalted butter (melted)

Powdered sugar (for dusting)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easier removal.

    Mix the Ricotta Base: In a large mixing bowl, combine the ricotta cheese and granulated sugar. Beat until smooth and creamy, using an electric mixer or a whisk.

      Incorporate Wet Ingredients: Add the eggs one at a time, mixing after each addition until fully incorporated. Then, add in the limoncello, lemon juice, lemon zest, and vanilla extract. Mix well until everything is well blended.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

          Combine Mixtures: Slowly add the dry mixture to the ricotta mixture, folding gently with a spatula until just combined. Finally, fold in the melted butter until the batter is smooth.

            Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean and the top is lightly golden.

              Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely.

                Serve: Once the cake is completely cool, dust the top with powdered sugar before slicing. Serve as is, or add a dollop of whipped cream or a scoop of lemon sorbet for extra indulgence.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10