Irresistibly Moist Limoncello Ricotta Bundt Cake – 9 Powerful Reasons This Italian-Inspired Dessert Is Pure Sunshine
Ingredients
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter, softened
1 cup whole milk ricotta cheese
3 large eggs
¼ cup limoncello liqueur
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Optional glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
1 tablespoon limoncello
Lemon zest for garnish
Instructions
1. Preheat oven to 350°F (175°C) and grease Bundt pan.
2. Whisk flour, baking powder, baking soda, and salt.
3. Beat butter and sugar until fluffy.
4. Mix in ricotta until smooth.
5. Add eggs one at a time.
6. Mix in limoncello, lemon juice, zest, and vanilla.
7. Gradually add dry ingredients until combined.
8. Pour into Bundt pan.
9. Bake 45-55 minutes until toothpick comes out clean.
10. Cool 10-15 minutes before inverting.
11. Whisk glaze and drizzle over cooled cake.
Notes
Use whole milk ricotta for best texture.
Do not overmix batter.
Grease Bundt pan thoroughly.
Cake stores well up to 4 days.
- Prep Time: PT20M
- Cook Time: PT50M
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 85mg