Limoncello Ricotta Cake

Steps

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1. 1
   Preheat your oven to 350°F. Prepare a 9-inch springform pan by spraying it with non-stick spray and lining it with parchment paper to prevent sticking.
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2. 2
   Place granulated sugar in a large bowl. Add the zest of one lemon. Using your fingertips, rub the lemon zest into the sugar for about a minute to release the essential oils and intensify the lemon flavor and fragrance.
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3. 3
   Add the eggs to the lemon sugar mixture. Using a handheld whisk, beat the eggs and sugar until the mixture has doubled in volume and is pale golden in color.
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4. 4
   Slowly stream in the neutral oil (extra light olive oil, vegetable oil, or avocado oil) while continuing to whisk, then add a splash of vanilla.
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5. 5
   Add the ricotta and fold until well combined, about 30 seconds.
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6. 6
   In a separate bowl, mix together the dry ingredients (all-purpose flour, baking powder, and salt). Add the dry ingredients to the wet mixture and gently fold until combined.
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7. 7
   Add the limoncello and gently fold until evenly incorporated. The alcohol will bake off during cooking, so there is no concern about alcohol content in the finished cake.
   ▶ ≈3:02
8. 8
   Pour the batter into the prepared pan, making sure to get all of it. If desired, sprinkle a light coating of sugar over the top—this will create a beautiful golden-brown crust with a bit of extra sweetness.
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9. 9
   Bake in the preheated 350°F oven for about 55 minutes until the cake is fully baked through. Allow the cake to cool completely before serving.
   ▶ ≈3:40
10. 10
    Once cooled, the cake is ready to enjoy plain or with a dusting of powdered sugar. Optional: make a simple glaze by mixing powdered sugar with just enough lemon juice to reach a pourable consistency and drizzle over the top. The cake is perfect for dunking in coffee, layering with berries, or enjoying as is.
    ▶ ≈4:04