Limoncello Ricotta Lemon Cake (Print Version)

# Ingredients:

→ Batter

01 - 240 g ricotta cheese
02 - 120 ml Limoncello liqueur
03 - 100 g granulated sugar
04 - 60 ml vegetable oil
05 - 3 large eggs
06 - Zest of 2 lemons
07 - 190 g all-purpose flour
08 - 1 teaspoon (5 g) baking powder
09 - 0.5 teaspoon (2.5 g) baking soda
10 - 0.25 teaspoon (1.25 g) salt
11 - 1 teaspoon (5 ml) vanilla extract

→ Finishing

12 - Powdered sugar, for dusting
13 - Fresh berries, for garnish (optional)

# Instructions:

01 - Preheat oven to 175°C. Grease a 23 cm round cake pan and line the base with parchment paper.
02 - In a large mixing bowl, whisk together ricotta cheese, Limoncello, granulated sugar, and vegetable oil until smooth and creamy.
03 - Add eggs one at a time, whisking thoroughly after each addition. Stir in lemon zest and vanilla extract.
04 - In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
05 - Gradually fold dry ingredients into wet mixture until just combined. Avoid overmixing.
06 - Transfer batter into prepared cake pan and level the surface with a spatula.
07 - Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow cake to cool in the pan for 10 minutes, then carefully release and transfer to a wire rack to cool completely.
09 - Once fully cooled, dust with powdered sugar and garnish with fresh berries if desired.

# Notes:

01 - Allow the cake to cool completely before dusting with powdered sugar to prevent clumping.

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