Lemon Ricotta Cake

Lemon Ricotta Cake

Serves 6


2 cups Ricotta cheese - smooth
4 Eggs
1/4 cup Sugar
Grated Zest of 1 lemon
1/4 cup Limoncello or Galliano liqueur


Preheat the oven to 350 ̊F. Butter an 8-inch square baking pan and set aside. In a mixing bowl, combine ricotta, eggs, sugar, lemon zest, and Limoncello, or Galliano. Mix well until smooth, pour into the prepared pan, and bake for 30-35 minutes or until golden brown. Let cool for at least 30 minutes and drizzle with extra liqueur. Serve the cake in slices and decorate with berries. 

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