Description
Limoncello Ricotta Cake is a light, creamy Italian dessert that blends ricotta cheese with bright, citrusy limoncello for a moist, elegant treat. With its soft texture, lemon aroma, and simple preparation, this cake is perfect for spring gatherings, holidays, or any occasion that calls for a refreshing, sophisticated dessert.
Ingredients
Scale
- 1 1/2 cups (375 g) whole milk ricotta cheese
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1/2 cup (120 ml) light olive oil or melted butter
- 1 tablespoon limoncello
- 1 tablespoon lemon zest (about 1 large lemon)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
For the Limoncello Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons limoncello (adjust for consistency)
- Zest of 1/2 lemon (optional)
Instructions
- Preheat the oven: Heat to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- Make the batter: In a large bowl, beat ricotta and sugar until creamy. Add eggs one at a time, mixing after each. Stir in olive oil, limoncello, lemon zest, and vanilla. Gently fold in flour, baking powder, and salt until combined.
- Bake the cake: Pour batter into the pan and smooth the top. Bake 40–45 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes, then transfer to a wire rack.
- Prepare the glaze: In a small bowl, whisk powdered sugar with limoncello until smooth. Drizzle over the cooled cake for a glossy finish or dust with powdered sugar for a lighter option.
- Serve: Garnish with candied lemon slices or fresh berries and enjoy chilled or at room temperature.
Notes
- Use full-fat ricotta for the best texture and flavor.
- Room temperature ingredients help create a smooth batter.
- Avoid overmixing to keep the crumb tender and moist.
- Let the cake cool completely before glazing to prevent melting.
- Refrigerate leftovers — the flavor deepens after chilling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert, Italian, Cakes
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 75mg
Keywords: Limoncello Ricotta Cake, Italian Dessert, Lemon Ricotta Cake, Creamy Italian Cake, Limoncello Cake Recipe, Lemon Cake with Ricotta, Italian Baking, Ricotta Dessert, Mediterranean Cake, Lyndy’s Kitchen