Limoncello Ricotta Cake

Name: Limoncello Ricotta Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 cup ricotta cheese; 1/2 cup limoncello; 3 eggs; 1 cup sugar; 1/2 cup unsalted butter, softened; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; Zest of 1 lemon

Highlighted under: Modern Baking Inspiration

I absolutely adore baking with creamy ricotta, and when I decided to mix it with the bright notes of limoncello, I knew I was onto something special. This Limoncello Ricotta Cake combines the richness of ricotta cheese with the zesty flavor of lemon liqueur, resulting in a delightful dessert that’s perfect for any occasion. It’s moist, fragrant, and light – an absolute treat that leaves everyone wanting more. Trust me, once you try this recipe, it will become a staple in your dessert repertoire.

Created by

Linnea Porter

Last updated on 2026-02-16T09:02:37.377Z

When I first experimented with limoncello in a cake, I was amazed by how beautifully the flavors melded together. The ricotta brings a lovely creaminess, making the texture incredibly moist. I also discovered that letting the cake rest for a few hours enhances the flavors even further. If you enjoy a subtle sweetness paired with a citrus punch, this recipe is a winner!

I usually serve this cake at gatherings, and it never fails to impress. To elevate it, I top it with a dusting of powdered sugar and fresh mint leaves, which not only add a pop of color but also a bit of freshness. It’s a simple touch that makes a big difference!

Why You'll Love This Recipe
Zesty flavor that brightens up your dessert table
Incredibly moist texture thanks to ricotta cheese
A lovely balance of sweetness and citrus that's refreshing

Understanding the Ingredients

Ricotta cheese plays a pivotal role in creating the moist texture of this cake. Its natural creaminess not only enriches the flavor but also ensures that the cake remains tender for days. If you find that ricotta is unavailable, you can substitute it with cottage cheese, but be sure to blend it until smooth to mimic the creaminess of ricotta.

Limoncello, a bright lemon liqueur, adds a unique depth to the cake that cannot be replicated by regular lemon juice or extract. If you're looking for a non-alcoholic option, consider using lemonade concentrate or a mixture of lemon juice and simple syrup to capture that zesty flavor without the alcohol.

Baking Tips for Success

Ensure that your butter is softened to room temperature before creaming with sugar. This helps incorporate air into the batter, resulting in a light and airy cake. You can achieve this by leaving it out for 30–60 minutes before starting, or using a microwave at 10-second intervals, but be careful not to melt it.

When you combine the dry and wet ingredients, be cautious not to overmix. Mixing just until combined will help maintain the cake's leavening power, preventing a dense texture. The batter should be slightly lumpy with no visible dry flour – this is perfectly normal and desirable.

Ingredients

Gather these ingredients to create the perfect Limoncello Ricotta Cake.

Ingredients

1 cup ricotta cheese
1/2 cup limoncello
3 eggs
1 cup sugar
1/2 cup unsalted butter, softened
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Zest of 1 lemon

Make sure to use high-quality limoncello for the best flavor!

Instructions

Follow these steps for a delicious and easy Limoncello Ricotta Cake.

Preheat the Oven

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

Mix Wet Ingredients

In a large bowl, beat together the ricotta cheese, limoncello, butter, and sugar until well combined. Add the eggs one at a time, mixing until fluffy.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, incorporating the lemon zest as you mix until just combined.

Bake

Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

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

Enjoy your homemade Limoncello Ricotta Cake!

Pro Tips

For an added touch, serve with a side of whipped cream or lemon glaze.

Serving Suggestions

Once your Limoncello Ricotta Cake is completely cooled, consider dusting the top with powdered sugar for an elegant finish. Fresh berries or a dollop of lemon curd served alongside can elevate the presentation and add a burst of flavor that complements the cake’s citrus notes.

For a more indulgent treat, serve slices of the cake with a scoop of vanilla ice cream or whipped cream. The creaminess will contrast beautifully with the cake's texture, making for a delightful combination that's sure to impress your guests.

Storage and Freezing

This cake stores wonderfully. Wrap it tightly in plastic wrap and keep it in the refrigerator where it can last for up to five days. The flavors continue to meld and improve as it sits, so it's ideal for making a day ahead of an event.

If you want to freeze the cake, slice it first for easier serving later. Place slices in an airtight container or wrap them in plastic and then foil. It can be frozen for up to three months. To thaw, simply leave it in the refrigerator overnight and enjoy the delightful flavors as if it were freshly baked.

Questions About Recipes

→ Can I use lemon juice instead of limoncello?

Yes, you can substitute lemon juice for limoncello, but the flavor will be less intense.

→ How do I store leftovers?

Store the cake in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this cake?

Yes! Wrap the cooled cake tightly in plastic wrap and aluminum foil, and it can be frozen for up to 2 months.

→ What can I serve with the cake?

This cake pairs well with fresh berries, whipped cream, or a light lemon glaze.