Limoncello Ricotta Lemon Cake

Limoncello Ricotta Cake blends vibrant citrus flavor with rich, creamy cheese to create an unbelievably soft dessert. It is the kind of cake you want to bring to a picnic or finish a relaxed Sunday meal with friends. The ricotta makes each bite moist without being heavy and the limoncello brings a sunny perfume that feels like a vacation in every slice.

I remember first serving this cake at a summer potluck and watching it disappear faster than anything else at the table. Now it is my go-to when I want something both easy and showstopping.

Ingredients

• Ricotta cheese: Adds moisture and gives the cake its signature creamy crumb. Use whole milk ricotta for best results
• Limoncello liqueur: Brings bright grown-up citrus notes. Choose a quality brand that tastes fresh and natural
• Granulated sugar: Balances the tartness and sweetness in each bite. Make sure it is fine to blend smoothly
• Vegetable oil: Keeps the crumb lush but light. Any mild oil works
• Large eggs: Create structure and tenderness. Room temperature eggs make mixing easier
• Lemon zest: Offers bursts of real lemon flavor and aroma. Use fresh lemons with bright skins for maximum zest
• All-purpose flour: Holds everything together. Sift it for a softer texture
• Baking powder and baking soda: Make the cake rise perfectly. Check they are fresh by testing with a little vinegar or lemon juice
• Salt: Sharpens all the flavors without adding any obvious saltiness
• Vanilla extract: Gives warmth and rounds out the citrus notes. Pure vanilla is worth it
• Powdered sugar: Is the finishing touch for serving. Sift for a pretty dusting
• Fresh berries: Optional but they add color and juiciness for serving. Look for ripe and fragrant fruit

Step-by-Step Instructions

Prepare the Pan:

Grease a nine inch round cake pan with butter or nonstick spray and line the bottom with parchment paper. This stops the cake from sticking and ensures easy removal

Mix Wet Ingredients:

Combine ricotta cheese limoncello sugar and oil in a large bowl. Whisk well until smooth and creamy. Make sure there are no lumps in the ricotta

Add Eggs and Flavors:

Break the eggs into the bowl one at a time whisking thoroughly after each addition. Add fresh lemon zest and vanilla extract and whisk again until everything looks silky

Combine Dry Ingredients:

In a separate bowl whisk all purpose flour baking powder baking soda and salt together. This step prevents big lumps of leaveners in the batter

Incorporate Dry Into Wet:

Add the dry mixture to the wet mixture in two batches folding gently after each addition. Stir just until no streaks of flour remain. Overmixing will make the cake tough

Fill and Smooth Pan:

Scrape the batter into your prepared cake pan using a spatula. Smooth the top evenly so it bakes consistently

Bake the Cake:

Place pan in the center of your preheated oven and bake for thirty to thirty five minutes. The cake is ready when the top is lightly golden and a toothpick comes out clean

Cool and Unmold:

Let the cake cool in the pan for ten minutes. Gently turn it out onto a wire rack to cool fully so the crumb sets and does not break

Finish and Serve:

When the cake is cool sift powdered sugar over the top. Add fresh berries if you like. Slice and enjoy at room temperature

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I adore how ricotta melts into the batter and makes the cake so soft but not soggy. My grandmother used to sneak ricotta into pancakes so baking with it always brings back the best memories.

Storage Tips

Once cooled wrap the cake tightly or store slices in an airtight container. It will last up to three days on the counter or up to five days in the fridge. Bring to room temperature before serving for best flavor. You can also freeze individual slices wrapped in plastic then foil for up to one month. Thaw at room temperature before enjoying and dust with fresh powdered sugar just before serving.

Ingredient Substitutions

No limoncello Try fresh lemon juice with an extra spoonful of sugar to keep the cake sweet. If you are out of ricotta you can use well drained cottage cheese blended until smooth or even mascarpone for a richer taste. For the oil any mild option like safflower or canola works if you do not have vegetable oil. Use gluten free all purpose flour if you want to make this a gluten free treat

Serving Suggestions

This cake shines just as it is with a light shower of powdered sugar. Fresh berries such as strawberries blueberries or raspberries add a nice zing and color contrast. For a dinner party top with softly whipped cream or a quick lemon glaze. A tiny scoop of vanilla gelato alongside turns it into a dinner worthy dessert.

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This recipe delivers a perfect balance of lightness and flavor. The first time I tasted it I remember the aroma alone made everyone hungry before the dessert even reached the table.

Frequently Asked Questions

→ Can I substitute another liqueur for Limoncello?

Yes, a citrus-based liqueur like Grand Marnier or orange liqueur can be used for a different twist in flavor.

→ How do I ensure the cake stays moist?

Using whole milk ricotta and not overmixing the batter help maintain a soft, moist texture.

→ Can I use part-skim ricotta?

Full-fat ricotta offers creamier results, but part-skim ricotta works in a pinch without major texture difference.

→ Is it necessary to use fresh lemon zest?

Fresh zest infuses the cake with aromatic oils for the brightest citrus flavor. Bottled zest is not recommended.

→ How should I store leftovers?

Store the cake covered at room temperature for up to two days, or refrigerate for longer freshness.

→ Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free all-purpose flour blend for best results.