I love almost anything lemon flavored — lemon squares, lemon tart, lemon chiffon pie so when I saw this recipe and had a bottle of Limoncello in my cupboard I knew I had to try it.
I took two slices to my neighbors and they had it for dessert with ice cream. I loved it plain AND also with whipped cream and fresh raspberries. Sliced strawberries also makes a great accompaniment.
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Lemoncello Ricotta Cake
1 1/4 cup flour
1/3 cup almond flour
2 tsp baking powder
1/2 tsp kosher salt
2/3 cup unsalted butter at room temp
1 cup white sugar
3 large eggs at room temp
1 cup ricotta cheese at room temp
3 tbsp Limoncello
lemon zest from two lemons
juice from two lemons (remove 2 tbsp for the syrup)
Perpare a 9 inch round pan. I use PAM and line with parchment paper.
Preheat oven to 350˚F.
Cream butter and sugar until light. Add in the eggs, one at a time. Then add the Limoncello, lemon zest, lemon juice and all the zest and mix. Gently mix in the flour mixture and it is done. I like to let the batter sit for a few minutes to let the flours hydrate a bit. Pour into the prepared pan and bake for 40-45 minutes.
To make a syrup to pour over the cake when it is warm from the oven, mix 2 tbsp Limoncello, the remaining 2 tbsp lemon jiuice and 1/4 cup sugar and heat until sugar melts and the syrup thickens a bit.
Poke holes in the top of the cake with a skewer and then, using a spoon, drizzle the syrup over the cake, allowing it to soak in.
Remove from pan and place on a serving plate. It can be dusted with icing sugar for effect. Cut into wedges and serve with toppings. Enjoy!!!
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