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.
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
- 1/2 teaspoon fresh lemon zest, or to taste
- 1 pinch salt
Directions:
1. Preparing the Oven and Pan:
- Preheat the oven to 350 degrees F (180 degrees C).
- Spray a 9-inch springform pan with a baking spray containing flour. This will ensure easy removal of the cake after baking.
2. Mixing the Dry Ingredients:
- In a bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
3. Preparing the Batter:
- In a large bowl, beat the eggs and sugar together on medium-high speed until the mixture lightens in color and triples in volume. This process will take approximately 5 to 7 minutes.
- Add the ricotta cheese, olive oil, limoncello, lemon zest, lemon juice, and vanilla extract to the egg and sugar mixture. Mix until well combined.
4. Incorporating the Dry Ingredients:
- Gradually add half of the sifted dry ingredients to the wet mixture. Mix until just combined.
- Add the remaining half of the dry ingredients and mix again until just combined. Avoid overmixing at this stage to maintain the cake's light texture.
5. Baking the Cake:
- Pour the cake batter evenly into the prepared springform pan.
- Place the springform pan onto a baking sheet to catch any potential drips.
- Bake in the preheated oven for 65 to 75 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Once baked, allow the cake to cool in the pan for approximately 30 minutes before transferring it to a wire rack to cool completely.
6. Preparing the Limoncello Icing:
- In a bowl, combine the powdered sugar, limoncello, heavy cream, lemon juice, lemon zest, and a pinch of salt.
- Mix the ingredients until the icing is completely smooth and well combined.
7. Adding the Icing:
- Once the cake has cooled completely, place it on a serving platter or cake stand.
- Pour the prepared limoncello icing over the top of the cake, allowing it to drizzle down the sides.
- Use a spatula or the back of a spoon to spread the icing evenly over the cake's surface.
8. Serving and Enjoying:
- Once the icing has set, the Lemon Ricotta Cake with Limoncello Icing is ready to be served.
- Slice the cake into desired portions and serve it as a delightful dessert or a sweet treat with a cup of tea or coffee.
The Lemon Ricotta Cake with Limoncello Icing is a heavenly dessert that combines the zesty freshness of lemons with the creamy richness of ricotta cheese. The moist and fluffy texture of the cake, along with the tangy and sweet flavors of the icing, make this treat a delightful choice for any occasion. Follow the step-by-step directions provided above, and you'll have a scrumptious cake that is sure to impress your family and friends. Enjoy!
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