Description
A light, fluffy loaf cake with creamy ricotta and zesty limoncello flavors. This quick popover-style bread has a tender crumb and bright citrus notes, perfect for brunch or dessert.
Ingredients
Scale
- 1 cup ricotta cheese
- 1/2 cup limoncello
- 3 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 375°F (190°C) and grease a loaf pan.
- Whisk together ricotta, limoncello, and eggs until smooth and creamy.
- Gently fold in flour and salt until just combined (do not overmix).
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 30-35 minutes until golden brown and toothpick comes out clean.
- Cool in pan for 10 minutes before transferring to wire rack.
- Dust with powdered sugar before serving if desired.
Notes
- Use room temperature ingredients for best results.
- Do not overmix batter to maintain light texture.
- If loaf browns too quickly, cover loosely with foil during baking.
- Store at room temperature for 2-3 days or refrigerate for up to 1 week.
- For non-alcoholic version, substitute limoncello with lemon juice and simple syrup.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert/Breakfast
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 85mg