Description
This limoncello ricotta almond cake is a moist, tender Italian-style dessert that blends creamy ricotta, zesty lemon, and the delicate nuttiness of almonds. It’s easy to make, subtly sweet, and perfect for both casual and elegant occasions.
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 container whole milk ricotta cheese (15 ounces)
- 2 large eggs, room temperature
- 3 tablespoons limoncello liqueur
- 1 teaspoon almond extract
- Zest of 1 medium lemon
- ½ cup finely chopped almonds
- ¼ cup sliced almonds (for topping)
- 1 tablespoon powdered sugar (for topping)
- 1 tablespoon unsalted butter, softened (for greasing pan)
- 1 tablespoon powdered sugar (for dusting pan)
Instructions
- Preheat the oven to 350°F (175°C) and set the oven rack to the center position.
- Grease a 9-inch springform pan with softened butter and dust lightly with powdered sugar. Tap out the excess.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, use a hand or stand mixer to cream the butter, granulated sugar, and ricotta cheese for about 5 minutes until light and fluffy.
- Add the eggs one at a time, mixing briefly after each. Add limoncello, almond extract, and lemon zest, mixing just until combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until no streaks of flour remain.
- Gently fold in the finely chopped almonds with a spatula.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then release the springform ring and cool completely on a wire rack.
- Once fully cooled, sprinkle sliced almonds on top and dust with powdered sugar before serving.
Notes
- Add extra lemon zest or 1 more tablespoon of limoncello for a stronger citrus flavor.
- Swap chopped almonds with hazelnuts or pistachios for a flavor variation.
- Top with lemon glaze instead of powdered sugar for extra zing.
- Pairs well with fresh berries or whipped cream for serving.
- Best served at room temperature.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
