Limoncello Ricotta Bliss Cake

Limoncello Ricotta Bliss Cake! This vegetarian dessert features a moist, creamy texture from ricotta cheese, perfectly balanced with the zesty notes of limoncello. Ideal for those with a taste for citrus, this cake is a gluten-rich treat that may not be suitable for those with dairy, egg, or gluten allergies.

Perfect for celebrations or a sweet finish to any meal, this cake can be served as a show-stopping centerpiece or a delightful afternoon snack. Packed with protein and calcium from ricotta, it’s a delicious way to satisfy your sweet tooth while enjoying nutritional benefits.

Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and utilize our shopping list feature for the best cost per serving. Get ready to impress your guests with this exquisite dessert!

Recipe Collection: Dessert

Serving Size: 12

Cooking Time: 100 minutes

Overview

This Limoncello Ricotta Cake combines the zesty flavor of limoncello with the creamy richness of ricotta cheese, resulting in a decadent and delicious dessert. Perfect for lemon lovers, this cake is moist, flavorful, and topped with a tangy icing.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

Italian

Ingredients

• Cooking spray, for greasing
• 1.5 Cups cake flour, sifted
• 1 Teaspoon baking powder
• 0.5 Teaspoon baking soda
• 0.5 Teaspoon salt
• 3 Large eggs
• 1 Cup white sugar
• 15 Ounces whole milk ricotta cheese
• 0.5 Cup olive oil
• 0.25 Cup limoncello
• 2 Tablespoons fresh lemon zest
• 2 Tablespoons freshly squeezed lemon juice
• 1 Teaspoon vanilla extract

Icing

• 1 Cup powdered sugar, sifted
• 3 Tablespoons limoncello
• 1 Tablespoon heavy cream
• 2 Teaspoons freshly squeezed lemon juice
• 0.5 Teaspoon fresh lemon zest
• 1 Pinch salt, to taste

Steps

1. Preheat the oven to 350°F (180°C). Spray a 9-inch springform pan with the cooking spray.
2. Sift together the cake flour, baking powder, baking soda, and 0.5 teaspoon salt. Set aside.
3. In a large bowl, beat together the eggs and sugar on medium-high speed until the mixture has lightened in color and tripled in volume, about 5 to 7 minutes. Mix in the ricotta, olive oil, 0.25 cup limoncello, 2 tablespoons lemon zest, 2 tablespoons lemon juice, and vanilla extract until combined.
4. Pour in half of the flour mixture and mix until just combined. Add the remaining flour mixture and mix until just combined. Pour the cake batter evenly into the prepared springform pan, then place the springform onto a baking sheet.
5. Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, about 65 to 75 minutes. Cool the cake in the pan for 30 minutes before removing it to a wire rack to cool completely.
6. To make the icing, mix together the powdered sugar, 3 tablespoons limoncello, heavy cream, 2 teaspoons lemon juice, 0.5 teaspoon lemon zest, and a pinch of salt until completely smooth and combined. Pour the icing over the cooled cake.

Enjoy this exquisite Limoncello Ricotta Bliss Cake as a delightful treat for any occasion!