Why You’ll Love This Recipe
- Moist and tender – Thanks to the ricotta cheese, this cake stays wonderfully moist and soft.
- Bright lemon flavor – The combination of limoncello, lemon zest, and vanilla creates a refreshing citrusy aroma.
- Simple ingredients – You likely already have most of the ingredients in your pantry.
- Easy to make – No complicated techniques, just mix, bake, and enjoy.
- Great for any occasion – Serve it as a light dessert, with coffee, or even as a special breakfast treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ricotta cheese
- Limoncello liqueur
- Granulated sugar
- Eggs
- All-purpose flour
- Baking powder
- Lemon zest
- Vanilla extract
- Salt
- Powdered sugar (optional, for dusting)
- Fresh berries (optional, for serving)
Directions
- Preheat the oven – Set your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Mix ricotta and sugar – In a large mixing bowl, beat the ricotta cheese and granulated sugar until smooth and creamy.
- Add wet ingredients – One at a time, mix in the eggs. Stir in the limoncello, lemon zest, and vanilla extract until fully combined.
- Prepare dry ingredients – In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine mixtures – Gently fold the dry ingredients into the ricotta mixture until just combined. Avoid overmixing.
- Transfer to pan – Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake – Bake for 45-50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool – Let the cake rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve – Dust with powdered sugar and serve with fresh berries if desired.
Servings and Timing
- Servings: 8-10 slices
- Prep time: 15 minutes
- Cook time: 45-50 minutes
- Total time: About 1 hour
Variations
- Alcohol-free version – Replace limoncello with freshly squeezed lemon juice for a kid-friendly option.
- Extra citrus boost – Add a tablespoon of orange zest for a citrus medley.
- Gluten-free – Substitute all-purpose flour with a 1:1 gluten-free baking flour.
- Nutty twist – Add ½ cup of finely ground almonds for extra texture.
- Topping ideas – Try a lemon glaze, whipped cream, or a scoop of vanilla gelato for extra indulgence.
Storage/Reheating
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days. Let it come to room temperature before serving.
- Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge.
- Reheating: Warm in the microwave for 10-15 seconds if desired.
FAQs
1. Can I make this cake without limoncello?
Yes! Substitute limoncello with fresh lemon juice for a non-alcoholic version.
2. Do I need to drain the ricotta cheese?
If your ricotta is very watery, drain it in a fine-mesh sieve for about 15 minutes before using.
3. Can I use mascarpone instead of ricotta?
Yes, but the texture will be denser. Ricotta keeps the cake light and airy.
4. How do I know when the cake is done?
Insert a toothpick in the center—if it comes out clean, the cake is ready.
5. Can I use bottled lemon juice instead of fresh zest?
Fresh zest provides the best flavor, but bottled juice can work in a pinch.
6. What pan should I use if I don’t have a springform pan?
A regular 9-inch cake pan will work, but line it with parchment for easy removal.
7. Can I make this cake ahead of time?
Yes! It actually tastes even better the next day as the flavors develop.
8. What’s the best way to serve this cake?
With powdered sugar, fresh berries, or a drizzle of honey.
9. Can I add a glaze instead of powdered sugar?
Absolutely! A simple lemon glaze made with powdered sugar and lemon juice is a great touch.
10. Is this cake very sweet?
No, it has a mild sweetness, making it perfect for those who don’t like overly sugary desserts.
Conclusion
Limoncello Ricotta Cake is a must-try dessert that combines the richness of ricotta with the bright flavors of lemon and limoncello. It’s easy to make, light yet indulgent, and perfect for any occasion. Whether you enjoy it with a cup of coffee or as a refreshing dessert, this cake will surely become a favorite in your recipe collection!
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Limoncello Ricotta Cake recipe
- Total Time: 1 hour
- Yield: 8-10 slices
- Diet: Vegetarian
Description
Limoncello Ricotta Cake is a moist and tender Italian dessert infused with the vibrant citrus flavor of limoncello liqueur and fresh lemon zest. This light yet indulgent cake is perfect for any occasion, from brunch to dessert. Made with simple ingredients like ricotta cheese, eggs, and flour, it’s easy to prepare and pairs beautifully with powdered sugar and fresh berries.
Ingredients
- 1 cup ricotta cheese
- ¼ cup limoncello liqueur
- 1 cup granulated sugar
- 3 large eggs
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Powdered sugar (for dusting, optional)
- Fresh berries (for serving, optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Mix ricotta and sugar – In a large bowl, beat ricotta cheese and granulated sugar until smooth and creamy.
- Add wet ingredients – Beat in eggs one at a time. Stir in limoncello, lemon zest, and vanilla extract.
- Prepare dry ingredients – In another bowl, whisk together flour, baking powder, and salt.
- Combine mixtures – Gently fold dry ingredients into the ricotta mixture until just combined. Avoid overmixing.
- Transfer to pan – Pour batter into the prepared pan and smooth the top.
- Bake for 45-50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool – Let cake rest in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve – Dust with powdered sugar and garnish with fresh berries if desired.
Notes
- For a non-alcoholic version, replace limoncello with fresh lemon juice.
- If using very watery ricotta, drain it in a fine-mesh sieve before mixing.
- Store at room temperature for 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
- Serve with a dusting of powdered sugar, a lemon glaze, or a scoop of vanilla gelato.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
