If you love desserts that are light, zesty, and bursting with Mediterranean charm, this Limoncello Ricotta Cake is exactly what you need. Made with creamy ricotta cheese, bright notes of limoncello, and a delicate crumb, this cake feels luxurious and approachable at the same time.
This is the perfect dessert for any upcoming holiday potlucks, just like these festive and easy decorated Christmas cookies.
Why You’ll Love Limoncello Ricotta Cake
Simple Ingredients: No need for fancy supplies; this recipe uses pantry staples plus of course, the not-so-secret ingredient, limoncello.
Bright, Zesty Flavor: The limoncello adds a sweet lemony twist that’s both refreshing and indulgent.
Moist and Tender Texture: Thanks to the ricotta cheese, the cake is rich yet light, with a perfect crumb.
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Ingredients
Lemon (zest and juice)
Limoncello
Unsalted Butter
Sugar
Ricotta
Sour Cream
Eggs
All Purpose Flour
Baking Powder
Salt
Optional Garnishes
Whipped Cream or Berries
Powdered Sugar (my favorite way to serve)
Fresh Lemon Slices or Zest
Step-by-Step Instructions
Prep Your Pan and Ingredients: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan to prevent sticking. If you don’t have a springform pan, a regular round cake pan will work, but be extra careful when transferring the cake from the pan to a cake plate.
Cream the sugar, lemon zest, lemon juice, limoncello, and butter: Using a stand mixer or handheld mixer, beat the sugar, lemon zest, and butter together in a large mixing bowl or the bowl of your stand mixer until light and fluffy, about 2–3 minutes. This step helps create a tender cake texture.
Add the Ricotta and Sour Cream and Eggs: Mix in ricotta and sour cream and beat until smooth. Add in eggs, one at a time.
Add in Flour, Baking Powder, and Salt: Mix the dry ingredients into the wet ingredients and mix until just combined.
Bake: Pour the batter into your prepared springform pan. Bake in the preheated oven for 40–50 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown, and the center should be slightly firm to the touch.
Cool and Serve: Let the cake cool in the pan for 10 minutes, then release the sides of the springform pan. Transfer the cake to a wire rack to cool completely. Dust with powdered sugar before serving, and garnish with lemon slices or whipped cream if desired.
Tips for the Perfect Limoncello Ricotta Cake
- Use High-Quality Limoncello: Since the limoncello is a key flavor, choose a high-quality brand for the best results. Homemade limoncello works wonderfully, too!
- Room-Temperature Ingredients: Ensure your butter, eggs, and ricotta are at room temperature for a smooth batter.
- Don’t Overmix: Overmixing can lead to a dense cake. Mix until just combined for the best texture.
- Test for Doneness: Ovens can vary, so check your cake a few minutes before the minimum baking time in the recipe.
- Make Ahead: This cake tastes even better the next day as the flavors meld. Store it in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Why Bake in a Springform Pan?
A springform pan is ideal for delicate cakes like this because the sides release easily, ensuring a smooth, intact presentation. If you don’t own one, a regular cake pan can work, but transferring the cake might be trickier.
How to Serve Limoncello Ricotta Cake
Drizzle with Lemon Glaze: Combine powdered sugar and lemon juice for a sweet-tart drizzle.
Dust with Powdered Sugar (this is my preference): A simple dusting adds elegance and sweetness.
Pair with Whipped Cream: Light, fluffy cream complements the rich, moist cake.
Add Fresh Fruit: Serve with berries like raspberries or blueberries for a pop of color and flavor.
Recipe FAQs
Can I Make This Cake Without Limoncello?
Yes! Substitute the limoncello with more freshly squeezed lemon juice and a touch of extra sugar.
Can I Freeze Limoncello Ricotta Cake?
Absolutely. Wrap the cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.
What’s the Best Way to Store Leftovers?
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate in a cake carrier for up to a week.
More Dessert Recipes
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Printable Recipe
Limoncello Ricotta Cake
Ingredients
- 1 ½ cup granulated sugar
- ½ lemon, juiced and zested
- ½ cup unsalted butter, at room temperature
- 4 tablespoon limoncello
- 16 oz ricotta, at room temperature
- ¼ cup sour cream
- 3 eggs, at room temperature
- 1 ½ cup all purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Prep Your Pan and Ingredients: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan to prevent sticking. If you don’t have a springform pan, a regular round cake pan will work, but be extra careful when transferring the cake from the pan to a cake plate.
- Cream the sugar, lemon zest, lemon juice, limoncello, and butter: Using a stand mixer or handheld mixer, beat the sugar, lemon zest, and butter together in a large mixing bowl or the bowl of your stand mixer until light and fluffy, about 2–3 minutes. This step helps create a tender cake texture.
- Add the Ricotta and Sour Cream and Eggs: Mix in ricotta and sour cream and beat until smooth. Add in eggs, one at a time.
- Add in Flour and Baking Powder: Mix the flour, baking powder, and salt into the wet ingredients and mix until just combined.
- Bake: Pour the batter into your prepared springform pan. Bake in the preheated oven for 40–50 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown, and the center should be slightly firm to the touch.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then release the sides of the springform pan. Transfer the cake to a wire rack to cool completely. Dust with powdered sugar before serving, and garnish with lemon slices or whipped cream if desired.
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