Why Make This Recipe
This Velvety Limoncello Ricotta Cloud Cake is a delightful dessert that brings a burst of flavor and a light, airy texture. The combination of ricotta and limoncello creates a unique taste that is refreshing and perfect for any occasion. Whether you are hosting a gathering or simply want to treat yourself, this cake is sure to impress.
How to Make Velvety Limoncello Ricotta Cloud Cake
Ingredients :
- 1 cup ricotta cheese
- 1/2 cup limoncello
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- Powdered sugar for dusting
Directions :
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the ricotta cheese, limoncello, eggs, and vanilla extract to the mixture, and mix until well combined.
- In another bowl, whisk together the flour, baking powder, salt, and lemon zest.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar before serving.
How to Serve Velvety Limoncello Ricotta Cloud Cake
Serve this cake as a delightful dessert after a meal or enjoy it with a cup of tea or coffee. It is simple to slice and can be served plain or with fresh berries for an extra touch of flavor.
How to Store Velvety Limoncello Ricotta Cloud Cake
To store this cake, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week. Just be sure to dust with powdered sugar right before serving for the best presentation.
Tips to Make Velvety Limoncello Ricotta Cloud Cake
- Make sure your butter is softened to room temperature for easy mixing.
- Gently fold the dry ingredients into the wet mixture to keep the cake light and airy.
- Allow the cake to fully cool before dusting with powdered sugar to prevent it from melting.
Variation
For a twist on this recipe, you can substitute the limoncello with other citrus liqueurs or even use fresh lemon juice to enhance the lemon flavor in the cake.
FAQs
1. Can I use low-fat ricotta cheese?
Yes, you can use low-fat ricotta if you prefer a lighter option. The cake may have a slightly different texture, but it will still be delicious.
2. Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw it in the refrigerator when you’re ready to enjoy it.
3. What can I serve with this cake?
This cake pairs nicely with fresh whipped cream, berries, or a scoop of vanilla ice cream for an extra treat.
Velvety Limoncello Ricotta Cloud Cake
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delightful dessert featuring a light, airy texture with a refreshing burst of lemon flavor.
Ingredients
- 1 cup ricotta cheese
- 1/2 cup limoncello
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the ricotta cheese, limoncello, eggs, and vanilla extract to the mixture, and mix until well combined.
- In another bowl, whisk together the flour, baking powder, salt, and lemon zest.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar before serving.
Notes
Serve with fresh berries or whipped cream for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian