Limoncello Ricotta Cake

This Limoncello Ricotta Cake combines creamy ricotta, zesty lemon, and limoncello liqueur, all topped with a tangy glaze. It’s irresistible!

this Recipe

Let me take you back to the day I first made this Limoncello Ricotta Cake. Picture this: a lazy Sunday afternoon, a fridge full of random ingredients, and a lingering bottle of limoncello from a trip to Italy last year. You know the one—dusty, but full of promise. I’d been procrastinating on using it, waiting for the “perfect” moment, but it turns out that moment was just boredom and a craving for something citrusy.

As I mixed the batter, the scent of lemons filled the kitchen, instantly reminding me of strolling through lemon groves on the Amalfi Coast (okay, I was mostly snacking, not strolling). When the cake came out of the oven, golden and perfect, I couldn’t wait for it to cool. Spoiler: I didn’t. Warm cake with glaze drizzled haphazardly on top is everything. And just like that, this cake became a go-to. It’s fancy enough to impress but so easy you’ll wonder why you waited so long to try it.

Why You’ll Love This Limoncello Ricotta Cake Recipe?

What makes this Limoncello Ricotta Cake special? Let me count the ways:

• It’s Ridiculously Moist: Thanks to the ricotta and olive oil, every bite is creamy yet light.
• Bright Citrus Flavor: The combo of lemon zest, juice, and limoncello gives it a vibrant, tangy kick.
• Unapologetically Elegant: It looks like something you’d buy from a boutique bakery, but you made it (and probably in your sweats).
• Perfect for Any Occasion: Dinner party? Afternoon coffee? Random Wednesday? It’s versatile.
• Even Better the Next Day: The flavors meld beautifully, so leftovers (if there are any) are a treat.

Ingredient Notes:

Here’s what makes this cake shine—and a few tips to get it just right.

• Ricotta Cheese: The key to that rich, creamy texture. Use whole milk ricotta; low-fat doesn’t cut it.
• Limoncello: Adds a sweet, boozy note that screams “Italy in a bottle.” If you don’t have it, lemon extract works, but it’s not quite the same.
• Lemon Zest & Juice: Fresh is non-negotiable. It’s where most of the flavor comes from.
• Olive Oil: This keeps the cake light yet rich. Go for a mild olive oil if you’re worried about it overpowering the lemon.
• Cake Flour: Ensures that tender, delicate crumb. If you’re using all-purpose flour, sift it a few extra times to mimic the texture.
• Powdered Sugar: Essential for the glaze. It’s what makes the cake look like it belongs in a bakery window.

How To Make Limoncello Ricotta Cake?

Step 1. Preheat the Oven and Prep the Pan

Start by preheating your oven to 350°F. Grab a 9-inch springform pan and spray it with a flour-based baking spray. Trust me, this step saves you from the heartbreak of a stuck cake.

Step 2. Mix the Dry Ingredients

Sift together the cake flour, baking powder, baking soda, and salt. Sifting might feel old-school, but it’s worth it for that silky texture.

Step 3. Whip the Wet Ingredients

In a large bowl, beat the eggs and sugar until they’re pale and fluffy—think mousse-like. Mix in the ricotta, olive oil, limoncello, lemon zest, lemon juice, and vanilla. Your kitchen will smell like a citrus wonderland at this point.

Step 4. Combine and Bake

Fold the dry ingredients into the wet mixture in two batches. Pour the batter into your prepared pan, place the pan on a baking sheet (to catch any leaks), and bake for 65-75 minutes. The toothpick test is your friend—look for a few moist crumbs, not wet batter.

Step 5. Make the Glaze

While the cake cools, whisk together powdered sugar, limoncello, heavy cream, lemon juice, zest, and a pinch of salt. Once the cake is cool, drizzle the glaze generously over the top, letting it drip down the sides.

Storage Options:

• Room Temperature: Keep it covered for up to 2 days.
• Refrigerator: Store in an airtight container for up to 5 days. Bonus: the flavors deepen!
• Freezer: Slice it, wrap each piece in plastic wrap, and freeze for up to 3 months. Defrost overnight in the fridge when ready to enjoy.

Variations and Substitutions:

Feeling adventurous? Here’s how to switch things up:

• No Alcohol: Replace the limoncello with extra lemon juice or lemon extract.
• Add Berries: Toss in some blueberries or raspberries for a fruity twist.
• Go Gluten-Free: Use a 1:1 gluten-free flour blend.
• Orange Lovers: Swap the lemon zest and juice for orange for a warm citrus vibe.

What to Serve with Limoncello Ricotta Cake?

This cake is delightful on its own, but here are some pairing ideas to take it to the next level:

• Fresh Berries: Strawberries, raspberries, or blueberries make a perfect match.
• Whipped Cream: Lightly sweetened cream adds a luxurious touch.
• Tea or Coffee: A cup of Earl Grey or a strong espresso pairs beautifully.
• Limoncello Cocktail: Because more limoncello is always a good idea.

Frequently Asked Questions:

Can I make this cake ahead of time?

Absolutely! It actually tastes better the next day as the flavors have time to meld.

Do I have to use a springform pan?

It’s ideal for easy removal, but a regular cake pan works if you line it with parchment paper.

My cake cracked on top—what did I do wrong?

Nothing! Ricotta cakes tend to crack, but that’s part of their charm. Plus, the glaze hides everything.

This Limoncello Ricotta Cake isn’t just a dessert—it’s an experience. It’s the kind of cake that makes you feel fancy without requiring fancy skills. Whether you’re serving it at a dinner party or sneaking a slice straight from the fridge (no judgment), it’s guaranteed to impress. If you try it, let me know how it turns out—bonus points if you pair it with a limoncello spritz!

4.84 from 6 votes

Limoncello Ricotta Cake

Prep Time 25 minutes mins

Embark, on an adventure with this Limoncello Ricotta Cake, where the vibrant essence of Italian lemons intertwines gracefully with the creamy decadence of ricotta cheese. This cake is a harmony of flavors. The bold and lively notes of limoncello seamlessly blend with the gentle texture of ricotta creating a dessert that tells enchanting stories of Mediterranean shores. Each slice offers an escape delivering a crumb that tantalizes the taste buds, complemented by a shimmering limoncello glaze reminiscent of the sparkling Italian coastline. It's not a cake; it's a slice, from an idyllic Italian summer dream that comes to life in your own kitchen.

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12 Servings

Ingredients

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Cake:

• Flour cooking spray
• 1½ c cake flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 3 large eggs at room temperature
• 1 c white sugar
• 15 oz whole milk ricotta cheese at room temperature
• ½ c olive oil
• ¼ c limoncello
• 2 tbsp fresh lemon zest
• 2 tbsp freshly squeezed lemon juice
• 1 tsp vanilla extract

Icing:

• 1 c powdered sugar
• 3 tbsp limoncello
• 1 tbsp heavy cream
• 2 tsp freshly squeezed lemon juice
• ½ tsp fresh lemon zest or to taste
• 1 pinch salt

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Instructions

 

1. Preheat the oven to 350°F (180°C). Apply a flour-based baking spray on a 9-inch springform pan.
2. In a bowl sift 1½ cups of cake flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda and ½ teaspoon of salt.
3. In a bowl beat 3 eggs and 1 cup of sugar until they become light and fluffy ( for about 5 to 7 minutes).
4. Add in 15 ounces of ricotta cheese, ½ cup of olive oil, ¼ cup of limoncello liqueur along, with 2 tablespoons each of lemon zest and lemon juice. Also mix in one teaspoon vanilla extract.
5. Gently fold in half of the flour mixture first. Then add the remaining half until just combined.
6. Pour the batter into the greased pan.
7. Bake for around 35 minutes or until a toothpick inserted comes out with moist crumbs.
8. Allow the cake to cool in the pan for approximately 30 minutes before transferring it onto a wire rack to cool

For icing:

1. Combine 1 cup powdered sugar with 3 tablespoons limoncello liqueur.
2. Add 1 tablespoon heavy cream, and 2 teaspoons lemon juice. Half a teaspoon each of lemon zest and salt. Mix well until smooth.
3. Take the cooled cake. Pour the icing, over it.
4. Now you can savor your delicious Limoncello Ricotta Cake.

Notes

You can easily turn this Limoncello Ricotta Cake into a gluten-free delight and have some fun testing with other types of flour. Try utilizing a high-quality gluten-free flour blend that contains xanthan gum. This element helps imitate the texture and structure that gluten delivers. If your selected blend doesn't already include xanthan gum you can add a 1/4 teaspoon to the mixture. Keep in mind that gluten-free flours might soak liquid so you may require to add an extra liquid to acquire the perfect batter consistency.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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