Name: Limoncello Ricotta Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: ¾ cup unsalted butter, softened; 2 cups ricotta cheese, strained; 3 large eggs; 2 teaspoons freshly squeezed lemon juice; 1 teaspoon vanilla extract; 1 ¾ cups all-purpose flour; 1 ½ cups granulated sugar; 2 teaspoons baking powder; ⅓ teaspoon baking soda; ½ teaspoon kosher salt; 1 tablespoon freshly grated lemon zest

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Introduction

This Limoncello Ricotta Cake is a delightful Italian-inspired dessert that combines creamy ricotta with bright lemon flavors. It’s moist, tender, and perfect for any occasion where you want a light yet indulgent treat.

A soft, thick lemon cake with a golden brown crust on top and sides sits on a round silver tray placed on a white plate with delicate leaf patterns. The cake is cut into slices, showing a moist, pale yellow inside with a slightly crumbly texture. The top is dusted lightly with powdered sugar, and a small green mint leaf is placed in the center as decoration. A metallic cake server pulls out a slice from the cake, with two fresh whole lemons and a halved lemon blurred in the background. The scene rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup unsalted butter
2 cups ricotta cheese
1 teaspoon vanilla extract
½ teaspoon kosher salt
1 ½ cups granulated sugar
1 tablespoon freshly grated lemon zest
2 teaspoons freshly squeezed lemon juice
3 large eggs
1 ¾ cups all-purpose flour
⅓ teaspoon baking soda
2 teaspoons baking powder

Instructions

Step 1: Preheat the oven to 180°C (350°F). Lightly grease a 9-inch baking pan with cooking spray and line it with parchment paper for easy removal.
Step 2: In a large mixing bowl, combine the softened butter, granulated sugar, lemon zest, and vanilla extract. Beat with an electric mixer on medium speed for 2–3 minutes until creamy.
Step 3: Strain the ricotta cheese to remove excess liquid. Add the strained ricotta and kosher salt to the creamed mixture and blend until smooth and uniform.
Step 4: Add the eggs one at a time, mixing thoroughly after each addition. Stir in the lemon juice and mix until fully combined.
Step 5: Sift the all-purpose flour, baking powder, and baking soda over the wet mixture. Gently fold the ingredients together until just combined, being careful not to overmix.
Step 6: Pour the batter into the prepared pan and smooth the top. Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 7: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.

Tips & Variations

For extra lemon flavor, brush the cooled cake with limoncello before serving.
You can substitute ricotta with mascarpone for a richer texture.
Add a sprinkle of powdered sugar on top for a simple finish.
Make sure to strain the ricotta well to avoid a soggy cake.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. To serve, bring it to room temperature or warm slightly in the oven. This cake also freezes well for up to 2 months; thaw in the refrigerator before enjoying.

How to Serve

A round cake with two visible layers, the bottom and top layers are light yellow with a soft, fluffy texture, and in between is a thick, creamy lemon filling in pale yellow. The top of the cake is dusted with powdered sugar and decorated with thin, bright yellow lemon slices and two small green leaves in the center. The cake sits on a white plate with a scalloped edge, placed on a white marbled surface, with whole and halved lemons blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lemon juice instead of freshly squeezed?

While fresh lemon juice provides the best flavor, you can use bottled lemon juice in a pinch. Just ensure it is pure lemon juice without added sugars or preservatives.

Is it necessary to line the pan with parchment paper?

Lining the pan with parchment paper ensures the cake releases easily and prevents sticking. If you don’t have parchment, grease the pan very well, but using parchment is recommended for best results.