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Italian Limoncello Ricotta Cake – A Taste of Sunshine!

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This Italian Limoncello Ricotta Cake is a light, refreshing dessert bursting with citrus flavor. Infused with tangy lemon zest and smooth ricotta cheese, and a splash of limoncello liqueur, it’s the perfect sweet and zesty treat for any occasion. Easy to make and beautiful to serve, this cake is your ideal sunny day dessert!

Ingredients

  • 2 cups whole milk ricotta cheese
  • 1/2 cup limoncello liqueur
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Powdered sugar for dusting (optional)
  • Fresh berries for serving (optional)

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  • In a large mixing bowl, whisk together ricotta cheese, limoncello liqueur, and granulated sugar until smooth.
  • Add the eggs one at a time, mixing well after each addition.
  • Stir in flour, baking powder, lemon zest, vanilla extract, and salt until fully combined.
  • Pour the batter into the prepared cake pan and smooth the top.
  • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
  • Let the cake cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
  • Once cooled, dust with powdered sugar and serve with fresh berries if desired.

Notes

  • Non-alcoholic version: Substitute limoncello with fresh lemon juice or syrup.
  • For a gluten-free option, swap the flour with a gluten-free blend.
  • Add a simple lemon glaze for extra sweetness or tang.