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Moist Limoncello Ricotta Pound Cake

Moist Limoncello Ricotta Pound Cake - featured image
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An incredibly moist and tender pound cake made with ricotta cheese and Limoncello liqueur. This recipe balances sophisticated lemon flavor with a rich, buttery texture that stays fresh for days.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter, room temperature
  • 1 ½ cups (300g) granulated sugar
  • 1 cup (240g) whole milk ricotta cheese, drained if watery
  • 4 large eggs, room temperature
  • ½ cup (120ml) Limoncello
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • Zest of 2 large fresh lemons
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 325°F (165°C). Grease a 9×5 inch loaf pan with butter, dust with flour, and line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale yellow.
  4. Add the eggs one at a time, beating well after each addition. Add the ricotta cheese and vanilla extract, mixing until just combined.
  5. Pour in the Limoncello and mix gently until the batter is smooth.
  6. Add the lemon zest and mix briefly to distribute evenly.
  7. Add half of the dry ingredients to the wet mixture and mix on low speed until just combined. Add the remaining dry ingredients and mix again until no streaks of flour remain. Do not overmix.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure all ingredients are at room temperature for best results. If using watery ricotta, drain it in a sieve for 15 minutes before using. Do not overmix the batter once flour is added to prevent a tough texture. The cake keeps well for up to 3 days at room temperature or can be frozen for up to 3 months.

Nutrition

Keywords: limoncello cake, ricotta pound cake, moist lemon cake, italian dessert, easy baking, limoncello recipe, ricotta cheese cake

Find it online: https://lirafood.com/moist-limoncello-ricotta-pound-cake-best-easy-recipe/