Description
Moist, zesty, and laced with creamy ricotta and citrusy glaze.
Ingredients
For the Cake:
1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
¾ cup sugar
3 large eggs
1 cup ricotta cheese
⅓ cup limoncello liqueur
½ cup coconut oil or melted butter
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 tsp vanilla extract
For the Glaze:
1 cup powdered sugar
1–2 tbsp limoncello (or lemon juice for non-alcoholic version)
Lemon zest, for garnish
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, beat eggs and sugar until light and fluffy.
Add ricotta, limoncello, oil, lemon zest, juice, and vanilla. Mix until smooth.
Gradually fold in dry ingredients until just combined.
Pour into prepared pan and smooth the top.
Bake 35–40 minutes or until a toothpick comes out clean. Cool completely.
For the glaze, mix powdered sugar and limoncello until smooth. Drizzle over cooled cake.
Garnish with lemon zest and serve.
- Prep Time: 15 mins
- Cook Time: 40 mins
Nutrition
- Serving Size: 8
- Calories: 310
- Fat: 16g
- Carbohydrates: 30g
- Protein: 6g