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; 1/4 cup Limoncello liqueur; Zest of 2 lemons; 1 1/2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup powdered sugar; 2 tablespoons fresh lemon juice; Zest of 1 lemon

Highlighted under: Everyday Desserts

I love baking, and making this Limoncello Ricotta Cake has become one of my favorite go-to desserts. The brightness of the lemon combined with the creamy ricotta creates a luscious flavor that dances on your palate. I always find it to be a crowd-pleaser at gatherings, offering that delightful Italian twist. This cake is not only easy to prepare but also presents beautifully. Whether for a special occasion or just to indulge myself, this cake never disappoints in flavor or texture.

Created by

Holly James

Last updated on 2026-02-16T09:17:36.602Z

When I first tried a Limoncello Ricotta Cake at an Italian restaurant, I was captivated by the harmony of flavors. I decided to recreate this dessert at home, experimenting with ratios until I nailed the right balance of sweetness and tang. The ricotta adds a lightness that makes each bite feel airy and indulgent.

I discovered that adding a lemon glaze on top enhances the cake’s bright flavor even more, making it the perfect showcase for sunny days. I recommend using fresh lemons for zesting, as it elevates the cake's overall freshness. Every slice reflects my love for Italian desserts!

Why You'll Love This Limoncello Ricotta Cake
Luxuriously creamy texture with a burst of lemony freshness
A delightful way to finish off any meal or celebration
Perfect balance between sweetness and tartness

Understanding the Key Ingredients

Ricotta cheese is essential in this cake, lending it a moist, creamy texture that makes each slice melt in your mouth. It's important to use whole-milk ricotta for the best results, as part-skim varieties may result in a drier cake. If you're struggling to find ricotta, mascarpone can be a substitute, but adjust your sugar levels as mascarpone is sweeter.

Limoncello plays a pivotal role in imparting that signature lemony brightness. If you don’t have Limoncello, you can create a non-alcoholic version by substituting lemon juice mixed with a bit of sugar syrup. However, be cautious about altering the recipe too much, as the liqueur helps to keep the cake moist and adds depth to the flavor profile.

Perfecting Your Baking Technique

When mixing the batter, take care not to overmix once the dry ingredients are added. Overmixing can lead to a dense cake rather than the desired light and airy texture. Stir gently until just combined to keep the cake fluffy. A rubber spatula works wonders here, allowing you to fold the ingredients together without vigorous mixing.

Monitoring the baking time is crucial; overbaking can dry out the cake. Start checking for doneness at around 35 minutes by inserting a toothpick in the center. It should come out clean or with a few moist crumbs. Allowing the cake to cool completely before adding the lemon glaze will help set the glaze nicely and prevent it from sliding off.

Ingredients

For the Cake

2 cups ricotta cheese
1 cup granulated sugar
3 large eggs
1/4 cup Limoncello liqueur
Zest of 2 lemons
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice
Zest of 1 lemon

Instructions

Steps

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.

Prepare the Batter

In a mixing bowl, combine ricotta cheese, sugar, and eggs. Beat until smooth, then mix in Limoncello and lemon zest. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Bake the Cake

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

Make the Lemon Glaze

While the cake is cooling, whisk together powdered sugar, lemon juice, and lemon zest in a bowl until smooth.

Finish and Serve

Once the cake has cooled completely, drizzle the lemon glaze over the top. Slice and enjoy your delicious Limoncello Ricotta Cake!

Enjoy Your Cake!

Pro Tips

For an extra touch, consider serving the cake with fresh berries or a dollop of whipped cream for added flavor and texture.

Variations to Try

While the classic Limoncello flavor is delightful, consider experimenting with other flavors. For a twist, you can replace the lemon zest with orange or lime zest for a different citrus profile. Additionally, you could fold in some fresh berries like blueberries or raspberries into the batter for a burst of color and added flavor.

For a richer version, you might incorporate a layer of cream cheese frosting under the lemon glaze. This adds another dimension of creaminess and a slight tang that pairs beautifully with the lemon flavor.

Storing and Freezing

This Limoncello Ricotta Cake can be stored in an airtight container in the fridge for up to a week, making it a fantastic make-ahead dessert. To keep the cake moist, consider wrapping it tightly in plastic wrap before placing it in a container. You can also serve it cold, as the flavors become more pronounced after a day in the fridge.

If you want to freeze the cake, wrap it well in plastic wrap and then foil to prevent freezer burn. Thaw it in the refrigerator overnight when you're ready to enjoy it again. Just note that you can add the glaze after thawing to keep it looking fresh and vibrant.

Questions About Recipes

→ Can I use store-bought ricotta cheese?

Yes, store-bought ricotta is perfectly fine for this recipe. Just ensure it's of good quality for the best taste.

→ Is Limoncello essential for the recipe?

Limoncello adds a distinct flavor, but if you prefer, you can substitute it with lemon juice and zest for a non-alcoholic version.

→ How should I store the cake?

Store the cake in an airtight container in the refrigerator. It will stay fresh for up to 4 days.

→ Can I freeze the Limoncello Ricotta Cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and place it in an airtight container. It can last up to 3 months in the freezer.