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If you're looking for a dessert that embodies the essence of summer, look no further than Limoncello Ricotta Cake. This delightful treat combines the creamy richness of ricotta cheese with the bright, zesty notes of Limoncello, a beloved Italian lemon liqueur. The result is a light, moist cake that is both refreshing and indulgent, making it a perfect choice for warm days, festive gatherings, or simply as a sweet ending to a family meal.

Limoncello Ricotta Cake

Indulge in a slice of summer with this Limoncello Ricotta Cake! Combining creamy ricotta and zesty Limoncello, this cake is moist, refreshing, and perfect for warm days or festive gatherings. Understanding each ingredient's role is key to achieving that light, airy texture. Top with powdered sugar and fresh berries for a deliciously elegant presentation. Treat yourself and your loved ones to this delightful dessert! #LimoncelloRicottaCake #DessertRecipe #BakingJoy #SummerBaking #RicottaDesserts
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Ingredients
  

1 cup ricotta cheese

1/2 cup Limoncello liqueur

1/2 cup granulated sugar

1/4 cup vegetable oil

3 large eggs

Zest of 2 lemons

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon vanilla extract

Powdered sugar for dusting

Fresh berries for garnish (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

    In a large mixing bowl, combine the ricotta cheese, Limoncello, granulated sugar, and vegetable oil. Whisk together until smooth and creamy.

      Add the eggs one at a time, whisking well after each addition. Stir in the lemon zest and vanilla extract.

        In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

          Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

            Pour the batter into the prepared cake pan and smooth the top with a spatula.

              Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                Once baked, allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

                  Once cooled, dust the top of the cake with powdered sugar and serve with fresh berries if desired.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8