The smell of lemon zest and warm ricotta always takes me back to summers at my grandmother’s house, where the kitchen windows steamed and the radio played slow songs. I remember balancing on a wooden stool, sneaking a spoonful of batter and watching sunlight make the sugar sparkle. That simple sense of home is what I chase with every slice of Limoncello Ricotta Cake I make.
I’m Maggie Hart, a home cook from Louisville who grew up cooking beside my mama and the ladies at church suppers. My whole kitchen life learned to lean on tried-and-true comfort: casseroles that feed a crowd, skillet dinners that save a chaotic weeknight, and desserts that bring everyone to the table. I keep things simple and real, testing recipes until they work in an ordinary family kitchen.
My recipes skip pork by default, and I write them so anyone can follow along step-by-step with a friendly voice. If you like nostalgia with no fuss, you’ll find my approach warm and welcoming. For a lighter, cupcake-style take, I’ve also shared a small-batch version you might enjoy at this little recipe, which keeps the same lemony heart in a portable bite.
Table of Contents
Table of Contents
Why this recipe stands out
This Limoncello Ricotta Cake stands out because it pairs bright citrus with a tender, moist crumb that feels both light and indulgent. The ricotta keeps the texture creamy and almost custardy while the limoncello gives a warm, floral lemon note that a straight lemon extract can’t match. It’s the sort of cake that looks fancy enough for guests but behaves like a weeknight wonder you mix everything quickly in one bowl and pop it in the oven. That contrast of elegant flavor and simple method is exactly why I reach for this cake when I want something special without drama.
You’ll notice the batter isn’t overly sweet, which lets the lemon shine. A dusting of powdered sugar finishes it beautifully, or you can dress it up with a thin lemon glaze if you want extra shine. Families love this recipe because kids ask for it and adults nod approvingly there’s a comfort in lemon that’s both fresh and nostalgic. If you enjoy richer ricotta desserts, check out another favorite for a different texture and flavor profile at my other ricotta cake. The Limoncello Ricotta Cake keeps well, slices clean, and carries a lemon buzz that stays lively even a day later.
How this recipe comes together
This Limoncello Ricotta Cake comes together in straightforward steps: blend ricotta and sugar, add eggs, fold in dry ingredients, and finish with limoncello and lemon zest. The technique is simple but important mix until smooth and avoid overworking the flour. Overmixing makes gluten develop, and that gives the cake a tougher texture. Instead, stir just until the dry and wet ingredients hug each other gently.
A few practical notes help it shine. Use whole-milk ricotta for richness; low-fat versions can dry out the crumb. Room-temperature eggs incorporate more evenly and help the batter stay silky. When you add limoncello, stir gently so the alcohol and lemon oils distribute without deflating the batter. Zest the lemon carefully to avoid the bitter white pith only the bright outer peel. Bake in a well-greased 9-inch round pan to keep edges even and release cleanly. A toothpick should come out mostly clean with a few moist crumbs that indicates a tender cake, not underbaked dough.
This cake is forgiving if your oven runs hot, check a few minutes early; if it runs cool, add a few extra minutes. Once cooled, it needs a gentle hand when removing from the pan. Let it sit 10–15 minutes to set, then loosen the edges and invert. The Limoncello Ricotta Cake rewards a little patience with a beautiful, moist slice and a clear lemon aroma that fills the kitchen.
Ingredients :
1 ½ cups ricotta cheese, 1 cup sugar, 3 large eggs, 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, ⅓ cup limoncello, Zest of 1 lemon, Powdered sugar for dusting
Directions :
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a large bowl, combine the ricotta cheese and sugar, mixing until smooth. Add the eggs one at a time, mixing well after each addition. In a separate bowl, mix the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until combined. Stir in the limoncello and lemon zest until just incorporated. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before removing from the pan. Serve dusted with powdered sugar.
Best ways to enjoy it
The best ways to enjoy Limoncello Ricotta Cake vary with the moment. For an afternoon tea, serve thin slices with a pot of strong black tea or a light herbal infusion. The lemon lifts the palate and keeps the dessert from feeling heavy; the ricotta adds satisfying creaminess without being cloying. For a brunch spread, serve the cake alongside fresh berries and Greek yogurt, letting guests add a spoonful of fruit and a dollop of yogurt for contrast. It makes a lovely finish to a casual dinner, too pair a modest slice with espresso or a simple limoncello spritz for a bright end to the meal.
If you bring this cake to a potluck, slice it ahead of time and arrange pieces on a platter with a light dusting of powdered sugar. The slices travel well. If you like a richer finish, a thin lemon glaze powdered sugar whisked with a little lemon juice and limoncello adds shine and a bit more tang. The Limoncello Ricotta Cake also works as a picnic dessert: wrap slices in parchment and keep cool until serving. For another ricotta-forward idea that plays with flavors differently, you might enjoy my pistachio-almond take at that recipe, which gives a nutty twist for brunch settings.
How to store it properly
Store your Limoncello Ricotta Cake to keep it moist and flavorful. At room temperature, it will last up to 24 hours covered on a cake stand or wrapped loosely in plastic wrap this keeps the cake from drying while allowing just enough breathability. For longer storage, refrigerate the cake wrapped tightly in plastic wrap or in an airtight container; it will keep well for up to five days. The ricotta keeps the crumb tender, but refrigeration does slightly firm up the texture and mellow the limoncello aroma.
If you plan to freeze slices, wrap each slice in plastic and then in foil, or use a freezer-safe container with parchment between layers. Frozen slices stay good for up to two months. Thaw them overnight in the refrigerator and bring to room temperature before serving for the best flavor and texture. When reheating a slice, give it a gentle 10–15 second zap in the microwave or a quick warm-up in a low oven to revive softness. The Limoncello Ricotta Cake holds up well to these methods; you’ll still enjoy bright lemon notes and creamy texture after proper storage.
What helps this recipe turn out right
A few small habits help this Limoncello Ricotta Cake turn out perfectly every time. First, measure your flour accurately either spoon it into the cup and level it off or weigh it if you have a scale. Too much flour dries the cake. Second, use fresh baking powder so the cake gets the lift it needs; stale leavening gives a dense result. Third, bring eggs and ricotta to room temperature this helps them blend into a smooth, even batter. Fourth, don’t overmix once you add the flour. Mix only until the ingredients combine.
Also, zest the lemon right before you add it so the oils stay bright and aromatic. If your limoncello is particularly high in alcohol, let the cake sit a few minutes after baking some of the alcohol will evaporate in the oven, but letting the cake rest ensures the limoncello flavor integrates without any edge. If you want a fragrant boost, brush a tiny bit of extra limoncello diluted with lemon juice onto the warm cake before it fully cools, but don’t overdo it too much liquid can make the crumb soggy. These small steps keep the Limoncello Ricotta Cake moist, tender, and memorably lemony.
Easy twists you can try
Try simple twists to adapt the Limoncello Ricotta Cake to different tastes. Swap half the all-purpose flour with a fine almond flour for a nuttier flavor and slightly denser crumb. Fold in a handful of fresh blueberries or raspberries for a summer version toss fruit in a touch of flour first to keep them from sinking. Add a teaspoon of vanilla extract for a rounder profile, or stir in a tablespoon of mascarpone for a richer texture. For a citrus swap, use orange zest and a citrus liqueur instead of limoncello.
If you love chocolate, add a swirl of melted dark chocolate into the batter before baking or fold in mini chocolate chips for pockets of melted chocolate. For a dairy-free twist, use a firm dairy-free ricotta and a neutral oil, though texture will change. For a different ricotta-based dessert idea, try my double-chocolate ricotta cake for deep chocolate flavor and similar tender crumb at that recipe. Keep in mind that the limoncello is a key flavor the spirit’s lemon oils pair uniquely with ricotta so if you replace it, match the citrus intensity with another bright component.
Frequently asked questions
Q: Can I make this Limoncello Ricotta Cake without alcohol?
A: Yes. Substitute the limoncello with an equal amount of strong lemon juice or a mix of lemon juice and a splash of non-alcoholic lemon syrup. The alcohol gives a floral edge that juice alone can’t fully replicate, but the cake will still taste lemony and bright. If you use lemon juice, consider reducing any extra liquid elsewhere slightly to keep the batter the same thickness.
Q: What ricotta should I use for the best texture?
A: Whole-milk ricotta gives the best tenderness and flavor. It creates a creamy crumb and helps the cake stay moist. If you use part-skim ricotta, the result will be a bit drier; you can compensate by adding a tablespoon of neutral oil or a little extra limoncello to bring back moisture.
Q: Can I bake this in a different pan?
A: You can, but adjust bake time. A 9-inch round pan gives the right thickness; if you use an 8-inch pan, the cake will be thicker and need extra time. For a 9×13-inch pan, the cake will be thinner and bake faster start checking at 20 minutes. Use the toothpick test: when it comes out mostly clean with a few moist crumbs, the cake is done.
Q: How can I make a glaze for this cake?
A: Whisk powdered sugar with fresh lemon juice and a teaspoon of limoncello until smooth. Drizzle thinly over the cooled cake for shine and extra lemon flavor. Keep the glaze light so the cake’s crumb shows through.
Conclusion
If you’d like another take or additional inspiration for Limoncello Ricotta Cake ideas, check this lovely write-up of a similar recipe at Limoncello Ricotta Cake (Frosted Italian Lemon Cake) – This Delicious House and compare notes with a detailed version at Limoncello Ricotta Cake – That Oven Feelin. Both links offer helpful visuals and tips that pair nicely with the simple, cozy method I’ve shared here.
Print
Limoncello Ricotta Cake
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A bright and moist cake that combines the creamy texture of ricotta with the fragrant zest of lemon and the warmth of limoncello.
Ingredients
- 1 ½ cups ricotta cheese
- 1 cup sugar
- 3 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup limoncello
- Zest of 1 lemon
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, combine ricotta cheese and sugar, mixing until smooth.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, mix flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Stir in the limoncello and lemon zest until just incorporated.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before removing from the pan.
- Serve dusted with powdered sugar.
Notes
For a thinner lemon glaze, whisk powdered sugar with fresh lemon juice and a teaspoon of limoncello until smooth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian