Sure, here's a step-by-step guide to making a perfect Italian Limoncello Ricotta Cake:<br /><br />### Ingredients:<br /><br />#### For the Cake:<br />- 1 cup all-purpose flour<br />- 1/2 cup almond flour<br />- 1 cup granulated sugar<br />- 1/2 cup unsalted butter, softened<br />- 1 cup whole milk ricotta cheese<br />- 3 large eggs<br />- Zest of 2 lemons<br />- 1/4 cup Limoncello liqueur<br />- 1 teaspoon vanilla extract<br />- 1 1/2 teaspoons baking powder<br />- 1/4 teaspoon salt<br /><br />#### For the Limoncello Syrup:<br />- 1/2 cup granulated sugar<br />- 1/2 cup water<br />- 1/4 cup Limoncello liqueur<br />- Zest of 1 lemon<br /><br />#### For the Glaze:<br />- 1 cup powdered sugar<br />- 2-3 tablespoons Limoncello liqueur<br />- Zest of 1 lemon<br /><br />### Instructions:<br /><br />#### 1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.<br /><br />#### 2. In a mixing bowl, combine the all-purpose flour, almond flour, baking powder, and salt. Set aside.<br /><br />#### 3. In another large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.<br /><br />#### 4. Add the eggs to the butter-sugar mixture one at a time, beating well after each addition.<br /><br />#### 5. Stir in the ricotta cheese, lemon zest, Limoncello liqueur, and vanilla extract until well combined.<br /><br />#### 6. Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.<br /><br />#### 7. Pour the batter into the prepared cake pan and smooth the top with a spatula.<br /><br />#### 8. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.<br /><br />#### 9. While the cake is baking, prepare the Limoncello syrup. In a small saucepan, combine the granulated sugar, water, Limoncello liqueur, and lemon zest. Bring to a simmer over medium heat, stirring until the sugar is completely dissolved. Remove from heat and set aside to cool slightly.<br /><br />#### 10. Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes.<br /><br />#### 11. After 10 minutes, use a skewer or toothpick to poke holes all over the top of the cake.<br /><br />#### 12. Pour the prepared Limoncello syrup over the warm cake, allowing it to soak in.<br /><br />#### 13. Let the cake cool completely in the pan before removing it.<br /><br />#### 14. Once the cake has cooled, prepare the glaze by whisking together the powdered sugar, Limoncello liqueur, and lemon zest until smooth.<br /><br />#### 15. Drizzle the glaze over the top of the cake.<br /><br />#### 16. Slice, serve, and enjoy your delicious Italian Limoncello Ricotta Cake!<br /><br />This cake is perfect for any occasion, from afternoon tea to dessert after a special dinner. The combination of tangy lemon, creamy ricotta, and sweet Limoncello is sure to impress your family and friends!
