Limoncello Ricotta Bundt Cake

Preparation Time: 20 minutes
Baking Time: 55-65 minutes
Total Time: 1 hour 30 minutes
Servings: 12-16 slices
Difficulty: Medium

Introduction

Limoncello Ricotta Bundt Cake is a delicious Italian-inspired dessert that combines the tangy richness of ricotta cheese with the refreshing citrus flavor of limoncello. This cake has a tender, moist crumb thanks to the ricotta, while the addition of Limoncello, the iconic Italian lemon liqueur, gives it a wonderful zesty and fragrant flavor. The cake is perfect for any occasion, especially for springtime or Easter celebrations.

The use of Limoncello in the cake provides a subtle kick of lemon, complementing the creaminess of the ricotta. The Bundt pan creates a lovely, golden-brown crust while keeping the cake wonderfully moist inside. Topped with a simple glaze or dusted with powdered sugar, this cake is an absolute showstopper for any dessert table.

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 1 cup whole milk ricotta cheese (drained if too wet)
• 4 large eggs, at room temperature
• ¼ cup Limoncello (Italian lemon liqueur)
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• ½ cup whole milk, at room temperature

For the Glaze (optional):

• 1 cup powdered sugar
• 2 tablespoons Limoncello
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest (for extra flavor)

Instructions

Step 1: Preheat and Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 10-12 cup Bundt pan. You can also use a baking spray that contains flour to ensure easy removal of the cake after baking. Make sure all the crevices are well-greased so the cake doesn’t stick.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

1. In a large mixing bowl, beat the unsalted butter and sugar together on medium speed using an electric mixer or stand mixer. Beat for about 4-5 minutes until the mixture becomes light and fluffy. This step is crucial for a light, airy texture in your cake.

Step 4: Add the Ricotta and Eggs

1. Add the ricotta cheese to the butter-sugar mixture and mix well until fully incorporated. The ricotta will help keep the cake moist and add a creamy richness.
2. Add the eggs, one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.

Step 5: Add the Wet Ingredients

1. Stir in the Limoncello, vanilla extract, and lemon zest until combined. The Limoncello will give the cake a fragrant, zesty flavor, while the lemon zest adds a natural, fresh citrus touch.

Step 6: Add the Dry Ingredients

1. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, starting and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a dense cake.

Step 7: Pour the Batter into the Pan

1. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure an even layer.

Step 8: Bake the Cake

1. Bake the cake in the preheated oven for 55-65 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean. The cake should be golden brown on top and firm to the touch.
2. Once baked, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely.

Step 9: Prepare the Glaze (Optional)

1. While the cake is cooling, you can prepare the glaze (if desired). In a small bowl, whisk together the powdered sugar, Limoncello, lemon juice, and lemon zest. Stir until smooth and drizzle over the cooled cake. The glaze will add a glossy finish and an extra layer of citrus flavor to the cake.

Step 10: Serve and Enjoy

1. Once the cake has cooled completely and is glazed, slice it into generous servings and enjoy! This cake is perfect for pairing with coffee or tea, and it’s sure to be a hit at your next celebration.

Tips for the Perfect Limoncello Ricotta Bundt Cake

• Use room temperature ingredients: For the best results, make sure your butter, eggs, and ricotta are all at room temperature before mixing. This will ensure a smooth, well-incorporated batter.
• Drain the ricotta: If your ricotta is too wet, it can make the cake too moist. Make sure to drain the ricotta well by either pressing it with a paper towel or using a fine mesh strainer.
• Don’t overmix: Overmixing the batter can result in a dense cake. Mix just until the ingredients are incorporated.
• Check for doneness: Every oven is different, so check the cake with a toothpick or cake tester about 5 minutes before the recommended baking time is up. If it comes out clean, your cake is ready!
• Chill the Limoncello: For an even stronger Limoncello flavor, chill the Limoncello before adding it to the batter or glaze. It will help retain its vibrant citrusy aroma.
• Decorating Ideas: If you’re looking for a more decorative touch, dust the top of the cake with powdered sugar before serving. You can also garnish with lemon slices or even additional zest for extra flavor and visual appeal.

Variations and Customizations

• Add-ins: Feel free to add some mix-ins to the batter, such as mini chocolate chips, chopped pistachios, or blueberries, to add texture and extra flavor to your cake.
• Lemon Curd Filling: For a lemony surprise, you can hollow out the center of the cake slightly after it has cooled and fill it with lemon curd before glazing it. This will add an extra burst of citrus flavor.
• Frosting Option: If you prefer a thicker topping, try making a lemon buttercream frosting instead of the glaze. It would add a rich, creamy texture to the cake.

Nutrition Information (Per Slice, assuming 16 slices)

Here’s an estimated breakdown of the nutrition information for one slice of Limoncello Ricotta Bundt Cake:

• Calories: 320 kcal
• Protein: 4 g
• Carbohydrates: 40 g
• Fat: 16 g
• Saturated Fat: 9 g
• Cholesterol: 85 mg
• Sodium: 150 mg
• Fiber: 1 g
• Sugar: 26 g
• Vitamin A: 12% DV
• Vitamin C: 6% DV
• Calcium: 4% DV
• Iron: 6% DV

These values may vary depending on portion size and specific ingredients used.

Final Thoughts

Limoncello Ricotta Bundt Cake is a perfect dessert for those who love the rich, tangy flavor of ricotta combined with the fresh, zesty taste of lemon. The cake is tender and moist, with a subtle kick of Limoncello that enhances the lemon flavor and gives it a uniquely Italian twist. Whether you’re celebrating Easter, hosting a brunch, or just treating yourself to something special, this cake will surely impress. It’s simple to make, beautifully fragrant, and absolutely delicious!