Limoncello Ricotta Cake

Name: Limoncello Ricotta Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 2 cups ricotta cheese; 1 cup granulated sugar; 3 large eggs; 1/2 cup limoncello; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; Zest of 1 lemon; Powdered sugar for dusting; Lemon slices for garnish

Highlighted under: Home Baking Collection

I can’t get enough of this Limoncello Ricotta Cake! The combination of creamy ricotta and zesty limoncello creates a truly delightful dessert experience. Each bite is a burst of citrusy brightness, making it a perfect treat for special occasions or just a sunny afternoon. I love how easy it is to whip up, yet it feels so indulgent. With a light texture and deliciously refreshing flavor, I know this cake will become a staple in my dessert repertoire.

Created by

Emily Carter

Last updated on 2026-02-16T04:29:36.736Z

When I first baked this Limoncello Ricotta Cake, I was amazed by how simple yet elegant it turned out! I started by mixing the ricotta with the limoncello and sugar, which I found brought out a beautifully creamy consistency. The key is to ensure you use fresh limoncello for the best flavor, as it truly enhances the cake's brightness.

On my second attempt, I added some lemon zest to the batter, and wow, it took the flavor to a whole new level! The zest brings an extra punch that really harmonizes with the creamy ricotta, making every slice of cake a little slice of heaven. Serve it chilled for an even more refreshing treat!

Why You'll Love This Recipe
Creamy ricotta adds a wonderful texture
Bright and refreshing limoncello flavor
Perfect for gatherings or as a light dessert

The Magic of Ricotta

Ricotta cheese plays a crucial role in the structure and texture of this Limoncello Ricotta Cake. Unlike traditional cake recipes that rely heavily on butter, ricotta offers a lighter alternative that keeps the cake moist while adding a creamy richness. I recommend opting for whole milk ricotta, as it has a smoother texture and richer flavor than part-skim versions. If you're in a pinch, cottage cheese can be blended until smooth as a substitute, but it may alter the final flavor profile slightly.

The way ricotta interacts with the other ingredients is what makes this cake unique. When combined with eggs and sugar, it creates an airy batter that rises beautifully in the oven. This results in a cake that feels indulgent but light on the palate. To avoid a dense outcome, be careful not to overmix the batter; you want to combine the ingredients just until they're incorporated.

Zesty Limoncello Notes

Limoncello not only adds a delightful citrus flavor but also enhances the overall brightness of this cake. The alcohol in limoncello evaporates during baking, leaving behind its vibrant essence that complements the creamy ricotta. If you prefer a non-alcoholic option, consider substituting the limoncello with a mix of lemon juice and a splash of sparkling water for a similar tangy flavor profile. Keep in mind that while the cake will retain its refreshing qualities, the depth of flavor might differ slightly.

For an extra layer of lemon flavor, consider adding a tablespoon of lemon juice to the batter along with the limoncello. This not only amplifies the citrus notes but also adds acidity, balancing the sweetness from the sugar. Make sure to taste the batter before baking to ensure the flavor is to your liking!

Perfecting the Bake

When baking the Limoncello Ricotta Cake, keeping a close eye on it during the final minutes is vital. Ovens can vary significantly, and you want to watch for that golden edge and a slightly puffy center. A toothpick test is your best friend here—insert it into the center of the cake; ideally, it should come out clean or with just a few moist crumbs attached. If you find it’s still wet, give it another 5 minutes but check frequently to avoid overbaking, which can lead to a dry result.

Letting the cake cool properly before serving is equally important. Allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack. This step prevents sogginess by allowing steam to escape, ensuring a light texture. Cover with a light kitchen towel if you're cooling it outside of the refrigerator to prevent it from drying out, especially if you plan to serve it later.

Ingredients

For the Cake

2 cups ricotta cheese
1 cup granulated sugar
3 large eggs
1/2 cup limoncello
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Zest of 1 lemon

For the Topping

Powdered sugar for dusting
Lemon slices for garnish

Instructions

Procedure

Preheat Oven

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter and lightly flour it.

Mix Ingredients

In a large bowl, combine the ricotta cheese, granulated sugar, and eggs. Mix until smooth. Then stir in the limoncello, flour, baking powder, salt, and lemon zest until just combined.

Bake the Cake

Pour the batter into the prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Once baked, let the cake cool in the pan for 10 minutes. Remove from the pan and let it cool completely on a wire rack. Dust with powdered sugar and garnish with lemon slices before serving.

Enjoy Your Cake!

Pro Tips

For an extra zing, try adding a splash of limoncello to the whipped cream if you serve it alongside the cake.

Serving Suggestions

This Limoncello Ricotta Cake shines when paired with seasonal fruit like fresh berries or a simple citrus compote. Consider a drizzle of lemon glaze for extra sweetness or a scoop of lemon sorbet for a refreshing contrast. For gatherings, serve it with coffee or tea to balance the bright citrus flavors, making it an ideal dessert for afternoon get-togethers or special occasions.

If you want to elevate the presentation, a sprinkle of finely chopped mint leaves alongside the lemon slices can add a pop of color and a fresh aroma. You can also serve this cake with a dollop of whipped cream to add richness, which pairs beautifully with the zesty notes of limoncello.

Storage Tips

Storing your Limoncello Ricotta Cake properly will help maintain its freshness for a few days. Wrap it in plastic wrap or store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it, which can extend its shelf life up to a week. Just remember to allow it to come to room temperature before serving for the best flavor and texture experience.

If you're making the cake ahead of time, consider freezing it. After cooling, wrap it tightly in plastic wrap and then in aluminum foil. It can last up to 2 months in the freezer. To serve, thaw it in the refrigerator overnight and then allow it to sit at room temperature for a couple of hours before enjoying.

Customization Options

Feel free to customize this cake to suit your tastes! You can experiment with different citrus zest, like orange or lime, to create a unique flavor twist. Adding a handful of poppy seeds to the batter can introduce a pleasant crunch and visual appeal, reminiscent of traditional lemon cakes.

For a richer cake, incorporate a bit of almond extract along with the limoncello for an added dimension of flavor. Alternatively, substituting some of the granulated sugar with honey can create a subtle floral note while enhancing the cake's moistness. Just be mindful to adjust the liquid ingredients slightly to maintain the right batter consistency.

Questions About Recipes

→ Can I use another type of cheese instead of ricotta?

Yes, mascarpone can be used for a creamier texture, but it may alter the flavor slightly.

→ How should I store leftovers?

Keep the cake in an airtight container in the refrigerator for up to 3 days.

→ Can I make this cake ahead of time?

Absolutely! This cake can be made a day in advance; just keep it refrigerated until you’re ready to serve.

→ What if I don’t have limoncello?

You can substitute it with lemon juice and a bit more sugar, but the flavor won't be the same.