The Lemon Ricotta Cake with Limoncello Icing is a delightful dessert that combines the tangy flavors of lemon with the creamy richness of ricotta cheese. This moist and fluffy cake is infused with the bright zest of lemons and a hint of limoncello liqueur. Topped with a luscious limoncello icing, this cake is a true crowd-pleaser, perfect for any occasion. In this article, we will guide you through the step-by-step process of baking this delicious treat. Ingredients: Cake: - Cooking spray with flour - 1 1/2 cups cake flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 3 large eggs, at room temperature - 1 cup white sugar - 15 ounces whole milk ricotta cheese, at room temperature - 1/2 cup olive oil - 1/4 cup limoncello - 2 tablespoons fresh lemon zest - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon vanilla extract Icing: - 1 cup powdered sugar - 3 tablespoons limoncello - 1 tablespoon heavy cream - 2 teaspoons freshly squeezed lemon juice
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