Limoncello Ricotta Cake
Ingredients:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup ricotta cheese
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1/4 cup limoncello liqueur
Zest of 1 lemon
Powdered sugar for dusting
Directions:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch cake pan.
In a small bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, beat the ricotta cheese, granulated sugar, and softened butter until smooth. Add the eggs one at a time, fully incorporating each before adding the next. Stir in the limoncello and lemon zest.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
Pour the batter into the prepared cake pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Dust with powdered sugar before serving. This cake offers a delightfully creamy texture with a vibrant lemon flavor, perfect for any occasion or as a special treat.
