The BEST recipe for limoncello cake ever! This five-star recipe for Limoncello Ricotta Cake takes lemon cake to a new level with so much flavor. Don’t miss this tasty Italian inspired dessert recipe that’s sure to be your new favorite for any occasion.
REVIEW: I’m Italian, and this recipe (along with your others) has impressed me. It was so delicious and decadent from the very first time I baked it. I even make my Limoncello which adds to the fun . Please keep sharing these great recipes. I love to impress my guests. It’s my go to recipe in future. I happen to be a true lemon lover
Delicious and moist, this lemon cake has all of the flavors you love and a frosting that can’t be beat! Made with Italian Limoncello liqueur and creamy ricotta cheese, I guarantee this is a recipe you’ll be making again and again.
Limoncello Ricotta Cake is similar to my fan favorite Lemon Ricotta Bundt Cake. However, this recipe uses delicious limoncello liqueur and a limoncello cream cheese frosting that makes it perfect for any celebration.
For another fun take on a traditional dessert, be sure to try my Tiramisu Bundt Cake with a delicious ricotta filling. And don’t miss this recipe for a traditional Italian Lemon Ricotta Cake.
Limoncello Ricotta Cake
What makes this cake so special are the flavors and textures that go in it. Firstly, the ricotta cheese helps to build that moist texture and creaminess of the cake.
If you’re hesitant about using ricotta, don’t be. It’s no different than adding sour cream or yogurt to cake batters and makes for super moist crumbs.
Secondly, the Limoncello brings a delicious lemon flavor that helps to amplify the flavors of the lemon zest and is perfect for any lemon lovers.
No limoncello, no problem! Just substitute lemon juice for the limoncello in this recipe.
Lastly, the Limoncello frosting, takes this cake to a new level! I opted to go the cream cheese route because my cream cheese frosting is another fan favorite and I knew topping this cake with it would make it really special. Again, you can substitute lemon juice for the limoncello if desired.
As for the topping, you can garnish this cake with real slices of lemon or skip the garnish all together.
Give this Limoncello Ricotta Cake recipe a try. You’re going to love it!
Ingredients
- Butter: use unsalted butter that is room temperature. You’ll need softened butter for both the cake batter and frosting.
- Sugar: regular granulated sugar is used for the cake batter.
- Ricotta: use whole milk ricotta cheese that is full-fat ricotta. Be sure to drain well before using.
- Eggs: you will need three large eggs. You are using both the egg whites and egg yolks.
- Limoncello: the limoncello adds great flavor. You can find it in the liqueur section in most grocery stores. You can substitute the limoncello with equal amounts fresh lemon juice.
- Lemon Zest: fresh lemon zest adds a burst of flavor to any lemon desserts.
- Vanilla: a bit of vanilla extract.
- Flour: use regular all purpose flour. Be sure to weigh you flour for accurate measurements. Cake flour can be used.
- Baking Powder & Soda: this recipe uses both baking powder and baking soda to ensure a proper rise.
- Salt: kosher salt is great for baking.
- Cream Cheese: use room temperature full fat cream cheese. You could substitute an equal amount of mascarpone cheese here as well.
- Powdered Sugar: you’ll need confectioners sugar for the frosting.
How to Make Limoncello Ricotta Cake
If you love a moist lemon ricotta cake with a fluffy texture, give this layered version a try! This is the perfect treat for any lemon lover.
Firstly, preheat the oven and grease and flour two 8-inch cake pans. Line the bottom of the pans with parchment paper; set aside.
Step 1: mix wet ingredients
In a large bowl or stand mixer fitted with paddle attachment, cream together the butter and sugar until light and fluffy, about two minutes. Next, add in the well drained ricotta and beat for five minutes until the mixture is pale in color.
Add in the eggs, one at a time. Then mix in the limoncello, vanilla, and lemon zest until well combined.
Step 2: mix dry ingredients
In a separate bowl, whisk the flour, baking powder, baking soda, and salt. Mix in half of the flour mixture to the wet ingredients in two batches, until just combined.
Step 3: bake
Pour cake batter into two prepared baking pan and smooth as needed. Bake in preheated oven for 30-35 minutes, or until the cake is set and a toothpick inserted in the center of the cake comes out clean. Let cool in pan at least 10 minutes before turning out onto a wire rack to cool completely before frosting.
Let the cakes cool on a cake pan completely before frosting. Alternatively, you could make these ahead and, once cooled, freeze in an airtight container until ready to frost.
Step 4: make the frosting
Limoncello Cream Cheese Frosting
Lastly, you can’t miss the pièce de résistance of this cake: the frosting! Sweet and simple, it really ties the cake together and makes it special.
This simple frosting can be made right before serving the cake or ahead of time. The key is to make sure you are using room temperature butter and cream cheese so that the ingredients fully incorporate.
Firstly, use a hand mixer or electric mix cream together the unsalted butter and cream cheese in large bowl. Mix together on medium-high speed.
Make sure it is really well combined before adding the powdered sugar, limoncello, and lemon zest. Then, simply frost the cake as you normally would.
Limoncello Ricotta Cake is tasty and elegant option for your next Italian meal. Great for brunches, dinners, birthdays, or holidays, you are going to love this flavorful and moist cake. Enjoy!
Tips for Making Limoncello Ricotta Cake
- Make sure you are draining your ricotta well before using. To do so, place the ricotta in a fine mesh sieve set over a bowl. Let drain for at least an hour before using.
- Be sure you take the time to beat the ricotta in with the butter and sugar (4-5 minutes) so you end up with a fluffy and moist, rather than dense cake.
- You can make the cake layers ahead of time. Just bake as usual, cool completely, then refrigerate in an airtight container for up to two day in advance.
- Change up the frosting by using mascarpone cheese instead of the cream cheese.
- The frosted cake can be made up to two days in advance. Just refrigerate in an airtight container and don’t add the lemon garnish until ready to serve.
Can I Make this Without the Frosting?
Yes! This limoncello ricotta cake is delicious on its own with a sprinkling of powdered sugar.
Rather than making two layers, pour all of the cake mixture into a prepared springform pan. Bake on center rack for about 60-65 minutes.
Let the cake cool in the pan for 10 minutes. Then, remove the sides and let cool completely on a wire rack. top with a light dusting of powdered sugar.
Limoncello Ricotta Cake (Frosted Italian Lemon Cake)
Description
Super moist and delicious Italian Limoncello Ricotta Cake is simple to make and perfect for any celebration! Be sure to drain the ricotta well before using.
Ingredients
Limoncello Cream Cheese Frosting
Instructions
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Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans and line the bottom with parchment paper. Set aside.
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In a stand up mixer or large bowl with an electric mixer, beat together the butter and sugar until well combined. Add the drained ricotta and blend until light and fluffy, about 4-5 minutes. Mix in the eggs, one at a time, incorporating well. Then add in the ¼ cup Limoncello, lemon zest, and vanilla.
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In a separate bowl, whisk the flour, baking powder, baking soda, and salt. Mix the dry ingredients to the wet in two batches, until just combined.
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Pour the batter into prepared pans and smooth as needed. Bake 30-35 minutes, or until the cake is set and a toothpick inserted in the center of the cake comes out clean. Let cool in pan at least 10 minutes before turning out onto a wire rack to cool completely before frosting.
Limoncello Frosting
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To make the Limoncello cream cheese Frosting, in a large bowl cream together the butter and cream cheese. Add in the powdered sugar, Limoncello, and zest. Mix until well combined.
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Place one layer of the cooled cake on pedestal or cake plate and spread on about a cup of frosting. Place on the top layer of the cake and spread the remaining frosting all over the cake. Garnish with sliced lemons if desired.
Note
- Make sure you are draining your ricotta well before using. To do so, place the ricotta in a fine mesh sieve set over a bowl. Let drain for at least an hour before using.
- Be sure you take the time to beat the ricotta in with the butter and sugar (4-5 minutes) so you end up with a fluffy and moist, rather than dense cake.
- You can make the cake layers ahead of time. Just bake as usual, cool completely, then refrigerate in an airtight container for up to two day in advance.
- Change up the frosting by using mascarpone cheese instead of the cream cheese.
- The frosted cake can be made up to two days in advance. Just refrigerate in an airtight container and don’t add the lemon garnish until ready to serve.
