Italian Limoncello Ricotta Cake

A delightful treat bursting with lemon zest and creamy ricotta cheese, this cake is perfect for any occasion.

Prep Time15

Cook Time45

Total Time1

Course: Cake, Dessert

Cuisine: Italian

Keyword: Easy Cake Recipe, Italian dessert, Lemon Cake, Limoncello Cake, Ricotta Cake

Servings: 8 servings

Calories: 280kcal

2 cups whole milk ricotta cheese Forms the base, contributing moisture and richness.
1/2 cup limoncello liqueur (or fresh lemon juice for non-alcoholic version) Brings vibrant zesty flavor.
1 cup granulated sugar Adds sweetness to balance the tartness.
3 large eggs Acts as a binding agent.
1 1/2 cups all-purpose flour Gives the cake structure while keeping it tender.
1 teaspoon baking powder Essential for a fluffy texture.
2 tablespoons freshly grated lemon zest Intensifies the lemon flavor.
1 teaspoon vanilla extract Elevates the overall taste profile.
1/4 teaspoon salt Enhances flavors and balances sweetness.
none Powdered sugar for dusting (optional) Adds a delicate touch of sweetness.
none Fresh berries for serving (optional) A colorful addition when serving.

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large mixing bowl, beat together the ricotta cheese, limoncello (or lemon juice), and sugar until smooth and fluffy. Add eggs one at a time, incorporating fully before adding the next. Stir in lemon zest and vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the creamy mixture, stirring gently until just combined; do not over-mix.

Pour the cake batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely in the pan before transferring to a serving platter. Dust with powdered sugar and serve with fresh berries.

For extra flavor, top with sliced almonds or chopped pistachios. Ensure eggs and ricotta are at room temperature for a smoother batter.