Light and refreshing Limoncello Ricotta Layer Cake with creamy lemon frosting. Perfect spring dessert.

Scale

2 cups all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup butter

1 cup sugar

3 eggs

1 cup ricotta

¼ cup limoncello

2 tbsp lemon juice

1 tbsp lemon zest

1 tsp vanilla

½ cup milk

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1. Preheat oven to 350°F.

2. Whisk dry ingredients.

3. Cream butter and sugar.

4. Add eggs and ricotta.

5. Mix in limoncello, lemon juice, and vanilla.

6. Alternate dry ingredients with milk.

7. Bake 25–30 minutes.

8. Cool and frost.

Drain ricotta well.

Use fresh lemon zest.

Chill cake before slicing.