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Limoncello Ricotta Cake Recipe

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This recipe for Limoncello Ricotta Cake is from The Zesinger Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Three large eggs at room Temperature
3/4 cup white sugar
15 ounces whole milk, ricotta cheese well drained
Half a cup light olive oil
Quarter cup limoncello
Zest of two medium and lemons
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cup all purpose flour
Powdered sugar for Decoration.
Lemon slices for decoration

Lemon syrup
1/4 cup granulated sugar
1/4 cup fresh lemon juice
Directions:
Directions:
Preheat oven to 350°

Line bottom of 9 inch springform pan with parchment paper and spray the sides with nonstick spray

In large mixing bowl, be together eggs, and sugar on medium high speed for about 4 to 5 minutes until light and fluffy. Beat in the ricotta until well combined. Mixing the olive oil, limoncello, and lemon zest.

Add the baking powder and salt. Gradually mix in the flour a little at a time until just combined.

Pour the cake batter into the prepared spring form pan level the top and bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out with a few moist crumbs

When the cake is almost ready to prepare the lemon syrup. And a small saucepan add the sugar and lemon juice. Bring to a simmer and stir until the sugar is dissolved, then removed from

Once the cake is done, still warm and still in the pan, poke several holes all over the top with the skewer.

Slowly pour the lemon syrup over the cake, allowing it to soak in.

Remove the cake from the pan sprinkle with powdered sugar and decorate with lemon slices

 

 

 

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