The Sunshine-Kissed Limoncello Ricotta Cake Recipe

Crafting a delightful limoncello ricotta cake brings sunshine right into your kitchen.

Zesty lemons dance with creamy ricotta, creating a dessert that whispers Italian countryside charm.

Sweet memories of Mediterranean afternoons drift through each tender slice.

Soft and moist textures promise pure indulgence with every delicate forkful.

Culinary magic happens when simple ingredients blend into something extraordinary.

Bright citrus notes promise a refreshing escape from ordinary desserts.

Limoncello Ricotta Cake Highlights

• Savor Zesty Flavor Burst: This limoncello ricotta cake delivers a tangy, bright lemon explosion that dances on your taste buds with every single bite.
• Craft Simple Culinary Magic: Minimal ingredients and straightforward steps make this recipe perfect for bakers of all skill levels, from kitchen novices to seasoned pros.
• Transform Ordinary Dessert: Elevate a classic cake into a sophisticated treat that impresses guests with its delicate texture and sophisticated Italian-inspired profile.
• Customize with Ease: Dress up this versatile cake with optional garnishes like fresh berries, whipped cream, or a drizzle of limoncello glaze to match any mood or occasion.

Ingredients for Limoncello Ricotta Cake

• Butter: A rich, creamy ingredient that provides moisture and helps create a tender cake texture.
• Granulated Sugar: Adds sweetness and helps in creating a light, fluffy cake structure.
• Ricotta Cheese: A creamy Italian cheese that brings moisture and a delicate, tangy flavor to the cake.
• Eggs: Provide structure, richness, and help bind the cake ingredients together.

• Lemon Zest, Lemon Juice: Bright citrus elements that add a fresh, zesty flavor to the cake.
• Vanilla Extract: Contributes a warm, classic background flavor to complement the lemon notes.

• All-Purpose Flour, Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and create a light, airy texture.
• Kosher Salt: Balances the sweetness and enhances the overall flavor of the cake.

• Powdered Sugar: A delicate dusting that adds a touch of sweetness and elegant presentation to the cake.

Preparation Guide for Limoncello Ricotta Cake

Step 1: Warm Up the Oven

Crank the oven dial to 180°C (350°F). Grab a 9-inch baking pan and give it a quick spray with cooking oil.

Drape parchment paper inside to make cake removal a breeze.

Step 2: Create a Creamy Base

• Softened butter
• Granulated sugar
• Fresh lemon zest
• Vanilla extract

Whip everything together with an electric mixer on medium speed until the mixture looks smooth and fluffy, about 2-3 minutes.

Step 3: Blend in Ricotta Goodness

Drain any extra liquid from the ricotta cheese. Drop the ricotta and kosher salt into the creamy mixture.

Blend until everything looks silky and uniform.

Step 4: Add Egg Magic

Crack eggs into the mixture one at a time, mixing thoroughly after each addition.

Pour in lemon juice and blend until everything is perfectly combined.

Step 5: Merge Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda

Gently fold dry ingredients into wet ingredients.

Mix just until combined – don’t go overboard or you’ll end up with a dense cake.

Step 6: Bake to Perfection

Pour the batter into the prepared pan.

Smooth the top with a spatula. Slide the pan into the oven and bake for 40 minutes.

The cake is ready when a toothpick comes out clean or with just a few moist crumbs.

Step 7: Cool and Serve

Let the cake rest in the pan for 10-15 minutes on a wire rack.

Then carefully remove it and let it cool completely. Dust with powdered sugar for a gorgeous finishing touch before slicing and serving.

Tips for Limoncello Ricotta Cake

• Strain ricotta thoroughly to prevent excess moisture, ensuring a light and fluffy cake texture that doesn't become soggy or dense.
• Zest lemons directly before mixing to capture the most vibrant and fresh citrus flavor, enhancing the cake's aromatic profile.
• Fold dry ingredients gently and minimally to maintain the cake's tender crumb, avoiding tough or rubbery results from overmixing.
• Room temperature ingredients blend more smoothly, so remove butter, eggs, and ricotta from the refrigerator 30-45 minutes before baking.
• Customize the cake by adding fresh berries on top or drizzling a limoncello glaze for an extra burst of citrusy sweetness and sophisticated presentation.

Variations of Limoncello Ricotta Cake

• Orange Ricotta Cake: Replace limoncello and lemon juice with fresh orange juice and orange zest for a citrusy alternative that brings vibrant, sweet flavors to the classic cake.
• Gluten-Free Almond Ricotta Cake: Substitute all-purpose flour with almond flour and gluten-free baking powder to create a friendly option for those with gluten sensitivities.
• Lavender Honey Ricotta Cake: Swap limoncello with honey and add dried lavender buds for a floral, aromatic version that offers a sophisticated and delicate taste profile.
• Chocolate Chip Ricotta Cake: Fold in dark chocolate chips into the batter before baking to introduce rich, decadent chocolate notes that complement the creamy ricotta texture.

Pairing Ideas for Limoncello Ricotta Cake

• A chilled glass of Pinot Grigio or Sauvignon Blanc complements the cake's bright citrus notes, creating a refreshing and harmonious flavor combination.
• Whip mascarpone cheese with a touch of honey and limoncello to create a luxurious cream that adds richness and depth to the light, lemony cake.
• Prepare a quick compote using strawberries or raspberries, which provide a sweet-tart contrast to the cake's creamy texture and intensify its citrus profile.
• A delicate lavender Earl Grey tea balances the cake's zesty flavor, offering a subtle floral undertone that elevates the overall dessert experience.

Storage Advice for Limoncello Ricotta Cake

• Wrap the cake tightly in plastic wrap or store in an airtight container. Preserve freshness for up to 4 days in the refrigerator, keeping the cake's moisture intact and preventing it from drying out.
• Slice the cake, then wrap individual portions in plastic wrap and aluminum foil. Freeze for maximum 2 months, ensuring a sealed environment to prevent freezer burn and maintain original texture.
• Keep the cake covered at room temperature for 1-2 days maximum. Place under a cake dome or loosely tented with foil to prevent excessive drying while maintaining its delicate structure.

FAQs

• Can I use low-fat ricotta for this cake?

Yes, you can use low-fat ricotta, but full-fat ricotta provides better texture and richer flavor. The cake might be slightly less moist with low-fat ricotta.

• How do I know if my ricotta is properly strained?

Strain ricotta by placing it in a fine-mesh strainer lined with cheesecloth for 30 minutes. Excess liquid should drain away, leaving a thick, creamy consistency.

• What if I don't have fresh lemon juice?

Fresh lemon juice is best, but you can substitute with bottled lemon juice. However, fresh juice provides a brighter, more vibrant citrus flavor that enhances the cake’s taste.

Limoncello Ricotta Cake Recipe

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4.8 from 9 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Indulgent limoncello ricotta cake emerges as a delightful Italian dessert with zesty citrus notes. Creamy ricotta and tangy limoncello blend seamlessly, creating a sophisticated treat you’ll savor slice by slice.

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Ingredients

Scale 1x2x3x

• 2 cups (480 ml) ricotta cheese
• 3 large eggs
• 1 ½ cups (300 g) granulated sugar
• 1 ¾ cups (220 g) all-purpose flour
• ¾ cup (170 g) unsalted butter
• 2 teaspoons (10 g) baking powder
• 1 tablespoon (15 ml) freshly grated lemon zest
• 2 teaspoons (10 ml) freshly squeezed lemon juice
• 1 teaspoon (5 ml) vanilla extract
• ½ teaspoon (2.5 g) kosher salt
• ⅓ teaspoon (1.5 g) baking soda

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Instructions

1. Preheat the oven to 180°C (350°F) and prepare a 9-inch baking pan by spraying with cooking oil and lining with parchment paper for easy cake removal.
2. In a large mixing bowl, cream together butter, sugar, lemon zest, and vanilla extract using an electric mixer on medium speed until light and fluffy, approximately 2-3 minutes.
3. Strain ricotta cheese to remove excess moisture, then add to the butter mixture along with kosher salt. Blend until smooth and uniform in texture.
4. Incorporate eggs one at a time, mixing thoroughly after each addition. Pour in lemon juice and blend until completely integrated.
5. Sift flour, baking powder, and baking soda directly over the wet ingredients. Gently fold dry ingredients into the mixture, being careful not to overmix and maintain a light cake texture.
6. Pour batter into the prepared pan, smoothing the surface with a spatula. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean with minimal moist crumbs.
7. Remove cake from the oven and let cool in the pan for 10-15 minutes. Transfer to a wire rack to cool completely. Before serving, dust generously with powdered sugar for an elegant finish.

Notes

• Use a cheesecloth or fine-mesh strainer to remove excess moisture from ricotta, ensuring a lighter, fluffier cake texture without wateriness.
• Gently zest lemons using a microplane or fine grater, avoiding the bitter white pith beneath the yellow skin for a pure, bright citrus flavor.
• Allow butter, eggs, and ricotta to reach room temperature before mixing, which helps create a smoother, more evenly blended batter with better rising potential.
• Swap all-purpose flour with a gluten-free blend or almond flour to make the cake suitable for those with gluten sensitivities, maintaining a similar tender crumb.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 383
• Sugar: 26 g
• Sodium: 151 mg
• Fat: 23 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 1 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 95 mg