Italian Limoncello Ricotta Cake – A Taste of Sunshine!

Why You’ll Love This Recipe

The combination of ricotta cheese and limoncello makes this cake incredibly moist and flavorful, while the tangy lemon zest adds a refreshing burst to each bite. The smooth texture from the ricotta and the hint of liqueur creates a truly unique dessert experience. It’s a perfect way to bring a little sunshine into your home, no matter the season. Plus, it’s easy to make and looks beautiful when dusted with powdered sugar and topped with fresh berries.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups whole milk ricotta cheese
• ½ cup limoncello liqueur
• 1 cup granulated sugar
• 3 large eggs
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons freshly grated lemon zest
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Powdered sugar for dusting (optional)
• Fresh berries for serving (optional)

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.

2. In a large mixing bowl, whisk together the ricotta cheese, limoncello liqueur, and granulated sugar until smooth and creamy.

3. Add the eggs, one at a time, mixing well after each addition.

4. Stir in the flour, baking powder, lemon zest, vanilla extract, and salt. Mix until fully combined and the batter is smooth.

5. Pour the batter into the prepared cake pan and smooth the top with a spatula.

6. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.

7. Let the cake cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.

8. Once cooled, dust the cake with powdered sugar and serve with fresh berries, if desired.

Servings and Timing

• Servings: 8–10
• Preparation time: 15 minutes
• Cooking time: 35–40 minutes
• Cooling time: 10 minutes

Variations

• Non-alcoholic version: Replace limoncello with fresh lemon juice or lemon syrup for a family-friendly version.
• Berries: Feel free to experiment with different berries like strawberries, raspberries, or blueberries for a fun topping.
• Lemon glaze: Add a simple lemon glaze for extra sweetness and tang.
• Gluten-free: You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.

Storage/Reheating

Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can keep the cake in the refrigerator for up to 5 days. To reheat, place a slice in the microwave for about 20 seconds or warm in the oven at 300°F for 10 minutes.

FAQs

1. Can I use a different type of cheese instead of ricotta?

Yes, mascarpone or cream cheese can be substituted for ricotta, though the flavor and texture may vary slightly.

2. How can I make this cake dairy-free?

To make this cake dairy-free, try using a non-dairy ricotta substitute, such as cashew ricotta, and use non-dairy milk in place of the ricotta.

3. Is limoncello essential for this recipe?

Limoncello gives this cake its signature flavor, but if you prefer, you can replace it with fresh lemon juice or lemon extract.

4. Can I bake this cake in a different-sized pan?

Yes, you can adjust the baking time if using a different-sized pan. Make sure to keep an eye on the cake and check for doneness with a toothpick.

5. Can I freeze this cake?

Yes, you can freeze the cake once it has cooled completely. Wrap it tightly in plastic wrap and foil, and it can be stored in the freezer for up to 3 months.

6. How do I know when the cake is done?

The cake is done when it’s golden brown and a toothpick inserted into the center comes out clean or with a few crumbs attached.

7. Can I add more lemon zest for extra flavor?

Yes, you can add more lemon zest to enhance the citrus flavor, but be mindful not to add too much, as it could make the cake overly tangy.

8. How long should I let the cake cool before serving?

Let the cake cool for at least 10 minutes in the pan, then transfer it to a wire rack to cool completely before serving.

9. Can I make this cake ahead of time?

Yes, this cake keeps well for a few days. You can make it a day or two in advance and store it in an airtight container.

10. Can I make this cake without the powdered sugar?

Yes, powdered sugar is optional. You can skip it or substitute it with a drizzle of lemon glaze or a light dusting of cocoa powder.

Conclusion

This Italian Limoncello Ricotta Cake is a delightful treat that combines the best of citrus and creaminess in one bite. Whether you're enjoying it with a cup of coffee or serving it at a summer gathering, it's sure to be a hit. The moist texture, refreshing lemon flavor, and hint of limoncello make this cake unforgettable. Try it today, and let the sunshine in!