Name: Limoncello Ricotta Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1.5 cups All-purpose flour; 2 teaspoons Baking powder; 0.5 teaspoon Salt; 0.75 cups Unsalted butter, softened; 1 cup Granulated sugar; 3 large Eggs; 1 cup Ricotta cheese; 0.25 cups Limoncello liqueur; Zest from 2 lemons Lemon zest; 2 tablespoons Fresh lemon juice; Powdered sugar for glaze

Jump to Recipe

Get ready to say hello to your new favorite treat with this creamy and vibrant Limoncello Ricotta Cake. Perfect for anyone who loves fresh citrus, this cake is delightfully moist, effortlessly impressive, and brings a burst of bright lemony flavor to any occasion. Did you know ricotta cakes are wildly popular in Italian households because they deliver unbelievable texture with minimal effort? That’s right, this cake is all about keeping things simple, fun, and family-friendly—ideal for both quick gatherings and leisurely weekend baking sessions.

What makes this cake a true standout is the magical combination of tangy Limoncello, fresh lemon zest, and fluffy ricotta, all coming together in under an hour. If you’ve ever enjoyed my Vanilla Ricotta Pound Cake, you’ll love how this recipe expands on that creamy base with a sweet and zesty twist. With its melt-in-your-mouth texture and sunshine-bright finish, this cake will have everyone in your home reaching for a second slice. Let’s bake something amazing together!

What is Limoncello Ricotta Cake?

Imagine combining two of Italy’s sweetest secrets—Limoncello liqueur and creamy ricotta cheese—into one irresistible dessert. That’s how you get the Limoncello Ricotta Cake! Why the charming name? Maybe because just like “the way to a man’s heart is through his stomach,” this cake wins everyone over bite by bite. In our family, we joke that you can’t say ‘limoncello’ three times without smiling—or sneaking a taste. So, what are you waiting for? Give your taste buds a mini Italian vacation and whip up this delightful cake for your next celebration!

Why You’ll Love This

First, let’s talk about the highlight—this cake is all about an irresistibly soft, not-too-sweet crumb thanks to the magic of ricotta and a splash of Limoncello. Why spend a fortune on a fancy bakery dessert when you can create this luscious confection for a fraction of the cost at home? The combination of tart lemon zest, creamy ricotta, and that signature boozy glaze makes each bite unforgettable.

A slice of this Limoncello Ricotta Cake feels like a celebration all on its own, but it’s easy enough for weekday baking. Compared to my Lemon Olive Oil Cake, this recipe is fluffier, creamier, and crowned with a sweet-tart glaze that you’ll want to drizzle on everything. Go ahead—treat yourself and your family (or guests!) to a cake worth talking about, then come back and share your results!

How to Make

Quick Overview

This Limoncello Ricotta Cake proves that you don’t need a culinary degree to bake something show-stopping. With a prep and bake time of less than an hour, you’re rewarded with a luxurious, flavorful cake that’s perfect for parties, brunch, or your own sweet escape. The secret is in the rich ricotta and zesty Limoncello, creating an ultra-moist crumb and a tangy glaze that balances sweetness and tartness perfectly.

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 cup ricotta cheese
1/4 cup Limoncello liqueur
Zest from 2 lemons
2 tablespoons fresh lemon juice
Powdered sugar for glaze

Directions

Grease and flour a 9-inch cake pan and preheat your oven to 350°F (175°C). This helps ensure your cake pops out perfectly with a golden crust every time.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar until it’s light and fluffy. This step takes about 3-4 minutes with an electric mixer and helps give your cake its tender crumb.
Add eggs one at a time to the butter mixture, blending well after each. Don’t rush this part—it helps everything come together smoothly.
Mix in the ricotta cheese, Limoncello liqueur, lemon zest, and fresh lemon juice until fully combined.
Slowly fold the dry ingredients into the wet mixture. Stir just until you don’t see dry streaks—overmixing will make your cake dense.
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
While the cake bakes, make the simple Limoncello syrup: gently simmer a splash of Limoncello, a tablespoon or two of sugar, and a little lemon juice until the sugar dissolves.
When the cake comes out of the oven, use a skewer or fork to poke holes all over the top. Pour the warm syrup over slowly, letting it sink in for extra moisture.
For the glaze, whisk powdered sugar with a spoonful of Limoncello and a touch of lemon juice until smooth. Drizzle generously over the fully cooled cake.

What to Serve With

Limoncello Ricotta Cake is a scene-stealer all on its own, but it pairs beautifully with a few simple sides. Fresh berries or a light fruit salad offer a cool, juicy contrast to the cake’s richness. Whipped cream or a dollop of mascarpone adds extra creaminess for special occasions. For drinks, try a glass of chilled Limoncello, hot tea, or even a splash of sparkling wine to keep things festive and refresh your palate!

Top Tips for Perfecting

Don’t overmix the batter once you add the dry ingredients—this helps your cake stay fluffy.
No Limoncello? Substitute with extra lemon juice and a dash of lemon extract.
Room temperature ingredients are key: they blend more smoothly and trap more air, creating a tender crumb.
Check your cake a few minutes early; ovens vary and overbaking can dry out this moist cake.
Drizzle the syrup while the cake is still warm so it absorbs all that extra flavor.

Storing and Reheating Tips

Store any leftover cake in an airtight container in the fridge for up to 4 days. For best flavor, let slices come to room temperature before eating, or briefly microwave for 10-15 seconds to restore the soft texture. You can also freeze slices (well-wrapped) for up to 2 months; thaw overnight in the fridge and enjoy as a sweet treat whenever the craving hits. Avoid glazing before freezing for best results—simply add the glaze when ready to serve.

FAQs

Can I make Limoncello Ricotta Cake without alcohol?
Absolutely. Substitute Limoncello with the same amount of lemon juice and a teaspoon of lemon extract for a non-alcoholic version that still tastes amazing.

Can I use part-skim ricotta cheese?
Yes, but whole milk ricotta gives the richest, creamiest texture. Part-skim works in a pinch and still delivers great flavor.

How do I know when the cake is done baking?
Insert a toothpick in the center—it should come out clean or with just a few moist crumbs, but not wet batter.

Can I bake this recipe in a loaf pan instead of a cake pan?
You can, but the baking time may increase by 10-15 minutes. Check for doneness with a toothpick starting at the 45-minute mark.

What’s the best way to add extra lemon flavor?
Try doubling the lemon zest or adding a teaspoon of lemon extract. You can also top the cooled cake with candied lemon slices for extra zing!

Conclusion

Limoncello Ricotta Cake is a sunny, crowd-pleasing dessert that brings all the best of Italian baking straight to your kitchen. With its creamy texture, zingy citrus notes, and simple, fuss-free method, it’s perfect for both beginners and experienced bakers. Whether you’re sharing it at a party or savoring a quiet slice with afternoon tea, this cake is sure to leave everyone smiling. Don’t forget to explore more citrus-packed bakes on the blog, and let me know how your cake turns out! Happy baking!