Ingredients

• cooking spray with flour
• 1 1/2 cups cake flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 large eggs, at room temperature
• 1 cup white sugar
• 15 ozs whole milk ricotta cheese, at room temperature
• 1/2 cup olive oil
• 1/4 cup limoncello
• 2 Tbs fresh lemon zest
• 2 Tbs freshly squeezed lemon juice
• 1 tsp vanilla extract

• 1 cup powdered sugar
• 3 Tbs limoncello
• 1 Tbs heavy cream
• 2 tsp freshly squeezed lemon juice
• 1/2 tsp fresh lemon zest, or to taste
• 1 pinch salt

Directions

1. Preheat the oven to 350 degrees. Spray a 9-inch springform pan with a baking spray containing flour.
2. Sift together cake flour, baking powder, baking soda, and 1/2 teaspoon salt. Set aside.
3. In a large bowl, beat together eggs and sugar on medium-high speed until mixture has lightened in color and tripled in volume, 5 to 7 minutes. Mix in ricotta, olive oil, 1/4 cup limoncello, 2 tablespoons lemon zest, 2 tablespoons lemon juice, and vanilla until combined.
4. Pour in half of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined. Pour cake batter evenly into the prepared springform pan, then place the springform onto a baking sheet.
5. Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, 65 to 75 minutes. Cool cake in the pan for 30 minutes before removing to a wire rack to cool completely.
6. To make icing, mix together powdered sugar, 3 tablespoons limoncello, heavy cream, 2 teaspoons lemon juice, 1/2 teaspoon lemon zest, and pinch of salt until completely smooth and combined. Pour icing over cooled cake.

Cook’s Note