A luxurious lemon ricotta cake infused with Limoncello and topped with a silky glaze — light, fragrant, and irresistible.

Scale

1 ½ cups whole milk ricotta

¾ cup granulated sugar

½ cup unsalted butter, softened

3 large eggs

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1 cup all-purpose flour

1 ½ teaspoons baking powder

Pinch of salt

1 cup powdered sugar

2–3 tablespoons Limoncello

Extra lemon zest for garnish

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1. Preheat oven to 350°F (175°C) and butter a 9-inch springform pan.

2. Cream butter and sugar until light and fluffy.

3. Add ricotta and beat until smooth.

4. Add eggs one at a time, mixing well after each.

5. Stir in lemon zest, lemon juice, and vanilla.

6. Fold in flour, baking powder, and salt until combined.

7. Pour into pan and bake 40–45 minutes.

8. Cool completely before glazing.

9. Whisk powdered sugar and Limoncello; drizzle over cake and garnish.

Use fresh lemon juice for the brightest flavor. Store chilled and enjoy within 4 days.