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Velvety Limoncello Ricotta Cloud Cake Recipe

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4 from 6 reviews

Velvety Limoncello Ricotta Cloud Cake is a light and fluffy Italian-inspired dessert infused with the bright flavors of lemon and limoncello liqueur. Perfect for brunch, dessert, or tea time, this cake offers a moist, creamy texture from ricotta cheese and a subtle citrus kick, making it a delightful treat for any occasion.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Brunch, Dessert, Tea Time
  • Method: Baking
  • Cuisine: Italian

Ingredients

Wet Ingredients

  • 1 cup ricotta cheese (use whole milk ricotta for best texture)
  • ½ cup limoncello liqueur (optional: substitute with fresh lemon juice and simple syrup)
  • ½ cup granulated sugar
  • ¼ cup unsalted butter, softened
  • 3 large eggs
  • 1 tsp vanilla extract

Dry Ingredients

  • 1½ cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • Zest of 1 lemon (lemon zest)

Toppings

  • Powdered sugar, for dusting before serving
  • Optional fresh berries to serve (suggestions include raspberries or blueberries)

Instructions

  1. Preparation: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to ensure easy removal of the cake after baking.
  2. Mix Wet Ingredients: In a large bowl, beat together the ricotta cheese, limoncello liqueur, granulated sugar, and softened butter until you achieve a creamy and smooth mixture, which will provide a rich base for the cake.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time into the wet mixture, beating well after each addition to fully combine. Then stir in the vanilla extract to enhance the cake's aromatics.
  4. Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and lemon zest. This ensures that the leavening agents and zest are evenly distributed throughout the batter.
  5. Combine Mixtures: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to maintain the cake's light and airy texture.
  6. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
  7. Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once fully cooled, dust the top with powdered sugar and garnish with fresh berries if desired, then serve.

Notes

  • Use whole milk ricotta cheese for the creamiest texture and best flavor.
  • If you prefer not to use alcohol, substitute limoncello with equal parts fresh lemon juice and simple syrup.
  • Do not overmix the batter to keep the cake fluffy and light.
  • Allow the cake to cool completely before dusting with powdered sugar to prevent melting and clumping.
  • Fresh berries like raspberries or blueberries complement the lemon flavor beautifully and add a pop of color.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Find it online: https://zaracooking.com/velvety-limoncello-ricotta-cloud-cake-recipe/