Italian Limoncello Ricotta Cake – A Taste of Sunshine!
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!
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
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.
