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Limoncello Ricotta Cake

This Limoncello Ricotta Cake is a light and refreshing dessert, perfect for any occasion, combining creamy ricotta with zesty limoncello.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup ricotta cheese
  • 1/2 cup limoncello liqueur and more to taste
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup vegetable oil or melted butter
  • Zest of 1 lemon
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • a pinch of salt
Finishing Touch
  • Powdered sugar for dusting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a round cake pan (about 9 inches) or line it with parchment paper.
  2. In a large mixing bowl, combine the ricotta cheese, sugar, eggs, oil, limoncello, and lemon zest. Whisk until well blended and creamy.
  3. In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, folding gently until just combined.
  4. Pour the batter into your prepared pan and smooth the top.
Baking
  1. Bake for about 35-40 minutes, or until golden brown and a toothpick inserted comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes, then flip it onto a wire rack.
Finishing
  1. Once cool, dust with powdered sugar and serve.
  2. Enjoy slices with whipped cream or fresh berries if desired.

Notes

Limoncello Substitute: Use lemon juice mixed with lemon zest and extra sugar for sweetness if you prefer non-alcoholic. This cake pairs beautifully with fresh strawberries or blueberries. Store leftovers in an airtight container in the fridge.