Limoncello Ricotta Cake is a moist and flavorful dessert infused with the refreshing citrusy notes of limoncello, fresh lemon zest, and juice. This elegant cake combines the creamy richness of ricotta cheese with the bright, zesty flavors of lemon, making it a delightful treat for any occasion.

Why You’ll Love This Recipe

• Bright and Refreshing: The limoncello and lemon zest bring vibrant citrus flavors to every bite.
• Rich and Moist Texture: Ricotta cheese adds a luscious creaminess, keeping the cake perfectly moist.
• Simple Yet Elegant: Easy to make but stunning enough for special occasions.
• Versatile: Perfect for brunch, tea time, or as a light dessert after dinner.
• Citrus Lover’s Dream: A must-try recipe for fans of lemon desserts.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cake

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

Icing

• 1 cup powdered sugar
• 3 tablespoons limoncello
• 1 tablespoon heavy cream
• 2 teaspoons freshly squeezed lemon juice
• ½ teaspoon fresh lemon zest (or to taste)
• 1 pinch salt

Directions

Make the Cake

1. Preheat Oven: Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan with flour-based baking spray.
2. Prepare Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt.
3. Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and sugar until light and fluffy, about 5–7 minutes.
4. Mix Wet Ingredients: Add the ricotta cheese, olive oil, limoncello, lemon zest, lemon juice, and vanilla extract to the egg mixture. Mix until smooth and well combined.
5. Combine Dry and Wet Ingredients: Gently fold in half of the flour mixture, followed by the remaining half, mixing just until combined.
6. Bake: Pour the batter into the prepared pan and smooth the top. Bake for about 35 minutes or until a toothpick inserted in the center comes out with moist crumbs.
7. Cool: Let the cake cool in the pan for 30 minutes, then transfer it to a wire rack to cool completely.

Make the Icing

1. Combine Ingredients: In a small bowl, whisk together powdered sugar, limoncello, heavy cream, lemon juice, lemon zest, and a pinch of salt until smooth.
2. Ice the Cake: Pour the icing over the cooled cake, letting it drip down the sides for an elegant finish.

Servings and Timing

• Servings: 8 slices
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Variations

• Alcohol-Free: Replace limoncello with additional lemon juice for a non-alcoholic version.
• Gluten-Free: Substitute cake flour with a gluten-free 1:1 baking blend.
• Dairy-Free: Use a dairy-free ricotta substitute and coconut cream instead of heavy cream.
• Orange Twist: Swap the lemon zest and juice with orange zest and juice for an orange-flavored cake.
• Nutty Addition: Add a sprinkle of slivered almonds on top of the icing for extra texture.

Storage and Reheating

• Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.
• Refrigerator: Refrigerate in a sealed container for up to 5 days. Bring to room temperature before serving.
• Freezing: Wrap the unglazed cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge and add icing before serving.

FAQs

1. Can I use a different type of pan?

Yes, a round 9-inch cake pan works well, but ensure it’s well-greased. Adjust baking time as needed.

2. What is limoncello?

Limoncello is a sweet Italian lemon liqueur. It adds a citrusy depth to the cake’s flavor.

3. Can I make this cake without limoncello?

Yes, substitute limoncello with extra lemon juice for a non-alcoholic version.

4. Can I use part-skim ricotta cheese?

Whole milk ricotta is recommended for the best texture, but part-skim can be used for a lighter cake.

5. Why is my cake dense?

Overmixing the batter can lead to a dense texture. Fold in the dry ingredients gently.

6. Can I reduce the sugar in the recipe?

Yes, you can reduce the sugar slightly, but it may alter the sweetness balance.

7. What can I pair with this cake?

Serve with fresh berries, whipped cream, or a cup of tea or coffee.

8. Can I make the icing thicker?

Add more powdered sugar to the icing for a thicker consistency.

9. Is this cake suitable for freezing?

Yes, freeze the unglazed cake tightly wrapped. Add the icing after thawing.

10. How do I zest a lemon properly?

Use a microplane or fine grater, avoiding the bitter white pith.

Conclusion

Limoncello Ricotta Cake is a citrusy, rich, and elegant dessert that’s perfect for lemon lovers. With its moist texture, creamy ricotta, and zesty glaze, this cake is a show-stopping addition to any dessert table. Whether you’re entertaining or simply indulging, it’s a recipe worth savoring.