Go Back
Limoncello Ricotta Cake topped with lemon zest and cream on a white plate.

Limoncello Ricotta Cake

A light and creamy cake featuring the vibrant flavors of Limoncello and ricotta, perfect for gatherings and special occasions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups 1 ½ cups all-purpose flour
  • 2 teaspoons 2 teaspoons baking powder
  • 0.5 teaspoon ½ teaspoon salt
  • 1 cup 1 cup granulated sugar
  • 0.5 cup ½ cup unsalted butter, softened
  • 2 large 2 large eggs
  • 1 cup 1 cup ricotta cheese Ensure it is well-drained if too wet.
  • 0.25 cup ¼ cup Limoncello
  • 2 units Zest of 2 lemons
For the Glaze
  • 1 cup 1 cup powdered sugar
  • 2-3 tablespoons 2-3 tablespoons Limoncello Adjust the amount for consistency.
  • Fresh lemon zest for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add the eggs, one at a time, mixing well after each addition. Then mix in the ricotta cheese, Limoncello, and lemon zest until fully combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; a few lumps are okay!
Baking
  1. Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Glazing
  1. In a small bowl, whisk the powdered sugar with Limoncello until smooth, adjusting the consistency as needed.
  2. Once the cake is cool, drizzle the glaze on top and sprinkle with fresh lemon zest for a final touch.

Notes

For a denser cake, consider adding an extra egg or an additional scoop of ricotta. You can substitute Limoncello with lemon juice and simple syrup if necessary.