Limoncello Ricotta Cake

Recipe View Preheat the oven to 350 degrees F (180 degrees C). Generously coat a 9-inch springform pan with baking spray containing flour. (5 minutes)

Recipe View In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. This ensures a light and airy texture. Set aside. (10 minutes)

Recipe View In a large bowl, using an electric mixer, beat the eggs and sugar on medium-high speed until the mixture becomes pale and has tripled in volume. This process, which incorporates air, is crucial for a tender crumb. (5-7 minutes)

Recipe View Gradually mix in the ricotta cheese, olive oil, 1/4 cup limoncello, 2 tablespoons lemon zest, 2 tablespoons lemon juice, and vanilla extract until everything is well combined. (2-3 minutes)

Recipe View Gently fold in half of the sifted flour mixture until just combined, being careful not to overmix. Add the remaining flour mixture and mix until just incorporated. Overmixing can lead to a tough cake. (2-3 minutes)

Recipe View Pour the cake batter evenly into the prepared springform pan. Place the springform pan on a baking sheet to catch any potential drips. (2 minutes)

Recipe View Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs. Start checking for doneness around 65 minutes, but it may take up to 75 minutes. (65-75 minutes)

Recipe View Allow the cake to cool in the pan for 30 minutes before carefully releasing it onto a wire rack to cool completely. (30 minutes)

Recipe View To create the icing, in a small bowl, whisk together the powdered sugar, 3 tablespoons limoncello, heavy cream, 2 teaspoons lemon juice, 1/2 teaspoon lemon zest, and a pinch of salt until the icing is smooth and glossy. Adjust the amount of liquid to achieve your desired consistency. (5 minutes)

Recipe View Once the cake is completely cool, pour the icing evenly over the top, allowing it to cascade down the sides. Garnish with additional lemon zest, if desired. (2 minutes)