Step-by-Step Guide to Making the Perfect Italian Limoncello Ricotta Cake
- 9 days ago
Sure, here's a step-by-step guide to making a perfect Italian Limoncello Ricotta Cake:
### Ingredients:
#### For the Cake:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk ricotta cheese
- 3 large eggs
- Zest of 2 lemons
- 1/4 cup Limoncello liqueur
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
#### For the Limoncello Syrup:
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/4 cup Limoncello liqueur
- Zest of 1 lemon
#### For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons Limoncello liqueur
- Zest of 1 lemon
### Instructions:
#### 1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
#### 2. In a mixing bowl, combine the all-purpose flour, almond flour, baking powder, and salt. Set aside.
#### 3. In another large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
#### 4. Add the eggs to the butter-sugar mixture one at a time, beating well after each addition.
#### 5. Stir in the ricotta cheese, lemon zest, Limoncello liqueur, and vanilla extract until well combined.
#### 6. Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
#### 7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
#### 8. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
#### 9. While the cake is baking, prepare the Limoncello syrup. In a small saucepan, combine the granulated sugar, water, Limoncello liqueur, and lemon zest. Bring to a simmer over medium heat, stirring until the sugar is completely dissolved. Remove from heat and set aside to cool slightly.
#### 10. Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes.
#### 11. After 10 minutes, use a skewer or toothpick to poke holes all over the top of the cake.
#### 12. Pour the prepared Limoncello syrup over the warm cake, allowing it to soak in.
#### 13. Let the cake cool completely in the pan before removing it.
#### 14. Once the cake has cooled, prepare the glaze by whisking together the powdered sugar, Limoncello liqueur, and lemon zest until smooth.
#### 15. Drizzle the glaze over the top of the cake.
#### 16. Slice, serve, and enjoy your delicious Italian Limoncello Ricotta Cake!
This cake is perfect for any occasion, from afternoon tea to dessert after a special dinner. The combination of tangy lemon, creamy ricotta, and sweet Limoncello is sure to impress your family and friends!
### Ingredients:
#### For the Cake:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk ricotta cheese
- 3 large eggs
- Zest of 2 lemons
- 1/4 cup Limoncello liqueur
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
#### For the Limoncello Syrup:
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/4 cup Limoncello liqueur
- Zest of 1 lemon
#### For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons Limoncello liqueur
- Zest of 1 lemon
### Instructions:
#### 1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
#### 2. In a mixing bowl, combine the all-purpose flour, almond flour, baking powder, and salt. Set aside.
#### 3. In another large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
#### 4. Add the eggs to the butter-sugar mixture one at a time, beating well after each addition.
#### 5. Stir in the ricotta cheese, lemon zest, Limoncello liqueur, and vanilla extract until well combined.
#### 6. Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
#### 7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
#### 8. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
#### 9. While the cake is baking, prepare the Limoncello syrup. In a small saucepan, combine the granulated sugar, water, Limoncello liqueur, and lemon zest. Bring to a simmer over medium heat, stirring until the sugar is completely dissolved. Remove from heat and set aside to cool slightly.
#### 10. Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes.
#### 11. After 10 minutes, use a skewer or toothpick to poke holes all over the top of the cake.
#### 12. Pour the prepared Limoncello syrup over the warm cake, allowing it to soak in.
#### 13. Let the cake cool completely in the pan before removing it.
#### 14. Once the cake has cooled, prepare the glaze by whisking together the powdered sugar, Limoncello liqueur, and lemon zest until smooth.
#### 15. Drizzle the glaze over the top of the cake.
#### 16. Slice, serve, and enjoy your delicious Italian Limoncello Ricotta Cake!
This cake is perfect for any occasion, from afternoon tea to dessert after a special dinner. The combination of tangy lemon, creamy ricotta, and sweet Limoncello is sure to impress your family and friends!