Soft, airy, and bursting with lemony flavor, this limoncello ricotta cake is your shortcut to sweet summer bliss. Perfect for picnics, brunches, and lazy afternoons in the sun.
Preheat your oven to 350°F (175°C). Grease and line a springform pan with parchment paper.
In a large bowl, whisk together 3 large eggs, 1 cup Whole milk ricotta cheese, ½ cup Neutral oil, ½ cup Limoncello liqueur, Zest of 2 lemons, and 1 tsp Vanilla extractuntil smooth and creamy.
3 large eggs, 1 cup Whole milk ricotta cheese, ½ cup Neutral oil, ½ cup Limoncello liqueur, Zest of 2 lemons, 1 tsp Vanilla extract
In a separate bowl, whisk together 1 cup Granulated sugar, 1 ¼ cups All-purpose flour, ½ cup Oat flour, 2 tsp Baking powder, and ¼ tsp Salt.
1 cup Granulated sugar, 1 ¼ cups All-purpose flour, ½ cup Oat flour, 2 tsp Baking powder, ¼ tsp Salt
Add the dry mixture to the wet and stir gently until just combined—don’t overmix!
Pour the batter into your pan, smooth the top, and pop it in the oven.
Bake about 45 minutes until golden on top and a toothpick comes out clean.
Let the cake cool in the pan for a bit, then transfer it to a wire rack.
Just before serving, dust generously with Powdered sugar —and enjoy every bite! 💛