Name: Limoncello Ricotta Layer Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 cups (500 g) whole milk ricotta cheese, drained if watery; 1 cup (240 ml) limoncello liqueur; 1 cup (200 g) granulated sugar; 4 large eggs, at room temperature; 2½ cups (315 g) all-purpose flour; 1 tablespoon baking powder; ½ teaspoon fine salt; 1 cup (240 ml) whole milk; ½ cup (115 g) unsalted butter, melted and slightly cooled; Zest of 2 lemons; For the ricotta filling: 1 cup (250 g) whole milk ricotta, drained; 3 tablespoons powdered sugar; ½ teaspoon vanilla extract; Zest of ½ lemon; Powdered sugar, for dusting; Fresh lemon slices or berries, optional

Jump to Recipe·Print Recipe

This Limoncello Ricotta Layer Cake is a moist, citrus-forward Italian-style cake that pairs the creamy richness of ricotta with the bright, fragrant punch of limoncello — all in a simple, beginner-friendly bake. Two golden layers come together with a whipped ricotta filling and a clean dusting of powdered sugar for a dessert that looks stunning but requires no complicated technique.

Why You’ll Love This Recipe

Incredibly moist crumb. Ricotta in the batter keeps every slice tender and soft for days — it acts as a natural moisture lock.
Bold lemon flavor without artificial extracts. Fresh lemon zest and limoncello together create a layered citrus note that is bright, aromatic, and completely natural.
No frosting required. A dusting of powdered sugar and a simple ricotta cream between layers is all you need — elegant without being fussy.
Great for making ahead. The cake actually improves overnight as the limoncello soaks deeper into the crumb.
Crowd-pleasing and versatile. Works equally well as a dinner party centerpiece or a casual weekend family dessert.

What Each Ingredient Does

Understanding the role of each ingredient helps you bake with confidence and troubleshoot if something looks off:

Ricotta cheese — adds moisture, a slight tang, and a tender, almost custardy crumb that sets this cake apart from a standard sponge
Limoncello — replaces part of the liquid in the batter, infusing every slice with fragrant, citrusy alcohol that bakes into a warm, mellow lemon flavor
Granulated sugar — sweetens and helps create a golden crust on the outside
Eggs — provide structure and richness; adding them one at a time ensures the batter stays smooth and well emulsified
All-purpose flour + baking powder — the structural base; the baking powder gives a good, even rise
Milk — keeps the batter pourable and the final texture light
Melted butter — adds richness and helps the cake release cleanly from the pans
Lemon zest — delivers fresh citrus oil in every bite, sharpening and lifting the limoncello flavor

Ingredients

For the cake layers:

2 cups (500 g) whole milk ricotta cheese, drained if watery
1 cup (240 ml) limoncello liqueur
1 cup (200 g) granulated sugar
4 large eggs, at room temperature
2½ cups (315 g) all-purpose flour
1 tablespoon baking powder
½ teaspoon fine salt
1 cup (240 ml) whole milk
½ cup (115 g) unsalted butter, melted and slightly cooled
Zest of 2 lemons

For the ricotta filling:

1 cup (250 g) whole milk ricotta, drained
3 tablespoons powdered sugar
½ teaspoon vanilla extract
Zest of ½ lemon

For finishing:

Powdered sugar, for dusting
Fresh lemon slices or berries, optional

Instructions

Prep time: 20 minutes | Bake time: 30–35 minutes | Cool time: 1 hour | Servings: 10–12

Preheat and prepare. Heat your oven to 350°F (175°C). Grease two 9-inch round cake pans thoroughly with butter, then line the bottoms with parchment paper for easy release.
Beat the ricotta and sugar. In a large bowl, beat the ricotta cheese and granulated sugar together using a hand mixer or a sturdy whisk until completely smooth, about 2 minutes. There should be no lumps.
Add the eggs. Add the eggs one at a time, mixing well after each addition. This step builds the structure of the cake — rushing it can cause the batter to look curdled.
Combine the dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
Build the batter. Add the dry ingredients to the ricotta mixture in three additions, alternating with the milk and limoncello (start and end with flour). Mix gently after each addition — just until combined. Do not overmix or the cake will be dense.
Finish the batter. Stir in the melted butter and lemon zest until fully incorporated. The batter will be smooth and slightly thick.
Bake. Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with a few dry crumbs.
Cool in the pans. Let the cakes rest in their pans on a wire rack for 10 minutes before turning them out. Allow them to cool completely before filling — at least 1 hour. A warm cake will melt the filling.
Make the ricotta filling. While the cakes cool, stir together the ricotta, powdered sugar, vanilla, and lemon zest in a bowl until smooth and creamy.
Assemble. Place one cooled cake layer on a serving plate. Spread the ricotta filling evenly over the top. Place the second layer on top and press gently. Dust generously with powdered sugar just before serving. Add fresh berries or lemon slices if desired.

Tips for the Best Results

Drain the ricotta. Both for the batter and the filling, place ricotta in a fine-mesh strainer over a bowl for at least 20–30 minutes before using. Excess liquid in the batter can prevent the cake from setting properly, and a watery filling will make your layers slide.

Room temperature ingredients matter. Cold eggs added to a ricotta batter can cause it to look separated and lumpy. Take your eggs and milk out of the fridge 30 minutes before baking.

Alternate wet and dry — don’t skip this. Adding all the flour at once leads to overmixing. The alternating method keeps the batter tender and ensures the limoncello incorporates evenly.

Test early. Ovens vary. Start checking at 28 minutes. The cake is done when it pulls slightly from the sides of the pan and a toothpick comes out with dry crumbs — not wet batter.

Let it rest overnight. Like many Italian-style cakes, this one actually tastes better the next day. The limoncello settles into the crumb and the flavors deepen beautifully. Cover and refrigerate, then bring to room temperature before serving.

If you enjoy baking with ricotta and citrus, you might also love this Lemon Almond Ricotta Bundt Cake — a similarly moist, fragrant bake with a gorgeous glazed finish.

Recipe Variations

Strawberry Limoncello Layer Cake: Add a layer of fresh sliced strawberries between the ricotta filling and the top cake layer. The berries pair beautifully with the lemon-limoncello crumb. For a fully strawberry-forward version, try this Strawberry Limoncello Layer Cake variation.

Coconut Limoncello Cake: Replace ¼ cup of the milk with coconut milk and add 2 tablespoons of shredded coconut to the batter. Top with toasted coconut flakes instead of powdered sugar.

Lemon Cream Filling: Swap the plain ricotta filling for a limoncello mascarpone cream — whip 1 cup mascarpone with 2 tablespoons limoncello and 3 tablespoons powdered sugar for a richer, silkier layer.

Mini Cupcakes: Pour the batter into lined cupcake tins and bake at 350°F for 18–20 minutes. Top each with a dollop of the ricotta cream. These Limoncello Ricotta Cupcakes make a perfect party-sized version.

Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The ricotta keeps the texture moist enough that the swap works well in this recipe.

Serving Ideas

Serve slices at room temperature — cold dulls the limoncello aroma
Pair with a small glass of chilled limoncello or a light Prosecco for a full Italian-style finish
Top each slice with fresh raspberries or blueberries for a pop of color and acidity
A drizzle of warm lemon glaze (powdered sugar + lemon juice) makes a beautiful alternative to plain powdered sugar dusting
For a full Italian dessert spread, pair alongside this Limoncello Tiramisu — both recipes share the same citrus-cream flavor profile

How to Store This Cake

Refrigerator: Because of the ricotta filling, this cake must be stored covered in the refrigerator. It keeps well for up to 4 days. The crumb stays moist and the flavors actually deepen by day 2.

Freezer: Freeze the unfilled cake layers individually, wrapped tightly in plastic wrap and then foil, for up to 2 months. Thaw overnight in the refrigerator and assemble with fresh filling before serving. Do not freeze the assembled, filled cake — the ricotta filling changes texture when thawed.

Make-ahead tip: Bake the layers up to 2 days ahead, wrap well, and refrigerate. Make the filling the day of assembly for the freshest result.

Serving from cold: Always bring the cake to room temperature for 20–30 minutes before serving. Cold ricotta filling becomes stiff and muffles the limoncello aroma.

Frequently Asked Questions

Can I make this cake without alcohol?

Yes. Replace the limoncello with an equal amount of fresh lemon juice mixed with 2 tablespoons of extra sugar and a splash of lemon extract. The flavor will be less complex but still bright and citrusy. For a non-alcoholic limoncello syrup effect, you can also use a store-bought lemon syrup.

Why did my cake turn out dense?

The most common cause is overmixing the batter once the flour is added, or using ricotta that was too wet. Always drain ricotta before using, and stop mixing as soon as the flour is incorporated.

Can I use part-skim ricotta?

Whole milk ricotta is strongly recommended for both the batter and the filling. Part-skim ricotta has a higher water content and a less creamy texture, which can make the batter too thin and the filling runny.

Can I bake this as a single-layer cake?

Yes. Pour all the batter into a single greased 9×13-inch baking pan and bake at 350°F for 35–40 minutes. Dust with powdered sugar and serve directly from the pan. This is a great low-effort weekday version.

How do I know the cake is fully baked?

A toothpick inserted in the center should come out clean or with a few dry crumbs. The edges should be pulling away slightly from the sides of the pan, and the top should be evenly golden. Avoid opening the oven before the 28-minute mark.

Can I add a limoncello syrup to soak the layers?

Absolutely — and it’s highly recommended for extra moisture and flavor. Mix 3 tablespoons of limoncello with 2 tablespoons of powdered sugar and brush it lightly over the warm cake layers right after they come out of the oven. This is a technique used in many Italian layer cakes and works beautifully here. For more limoncello dessert inspiration, this Velvety Limoncello Ricotta Cloud Cake uses a similar soaking technique with stunning results.

Conclusion

This simple, foolproof cake brings together creamy ricotta, bright lemon, and a whisper of limoncello into layers that are tender and comforting — a perfect centerpiece for family moments or a small celebration. For another take on a ricotta-laced lemon cake inspired by classic Italian flavors, see Limoncello Ricotta Cake (Frosted Italian Lemon Cake). Whether you call it Limoncello Ricotta Layer Cake or simply a favorite lemon layer, it’s a recipe that’s easy to love and share.

Limoncello Ricotta Layer Cake