This Limoncello Ricotta Cake is a light and elegant Italian-inspired treat that combines the richness of ricotta cheese with the bright, zesty flavors of lemon. The cake is airy and fluffy, with a tender crumb that perfectly balances sweetness and tang. It’s finished with a light dusting of powdered sugar, making it a beautiful and delicious addition to any occasion. The perfect dessert for lemon lovers and those who enjoy the refreshing taste of limoncello.

Full Recipe:

Ingredients

For the Cake:

• ¾ cup unsalted butter, softened

• 2 cups ricotta cheese, strained

• 1 teaspoon vanilla extract

• ½ teaspoon kosher salt

• 1 ½ cups granulated sugar

• 1 tablespoon freshly grated lemon zest

• 2 teaspoons freshly squeezed lemon juice

• 3 large eggs

• 1 ¾ cups all-purpose flour

• ⅓ teaspoon baking soda

• 2 teaspoons baking powder

Directions

1. Preheat Oven: Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

2. Cream the Butter Mixture: In a large mixing bowl, beat softened butter, granulated sugar, lemon zest, and vanilla extract for 3 minutes until light and creamy.

3. Add Ricotta and Salt: Strain ricotta to remove excess moisture, then fold it into the butter mixture along with the salt.

4. Incorporate Eggs and Lemon Juice: Add eggs one at a time, beating well after each addition. Stir in lemon juice and mix until fully combined.

5. Combine Dry Ingredients: Sift together the flour, baking soda, and baking powder. Gently fold the dry ingredients into the wet mixture until just combined.

6. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 40 minutes, or until a toothpick inserted comes out clean.

7. Cool and Serve: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Nutrients (per serving)

• Calories: ~350 kcal

• Fat: ~20 g

• Carbohydrates: ~45 g

• Protein: ~6 g

A Perfect Combination of Flavors

What makes this cake truly special is its harmonious blend of rich ricotta cheese and fresh lemon zest. The ricotta provides a creamy, slightly tangy base that makes the cake moist and delicate, while the lemon zest adds a burst of citrus flavor. The freshly squeezed lemon juice brings a further dimension of tang, complementing the sweetness of the cake perfectly. The inclusion of vanilla extract enhances the overall flavor, creating a delicious depth that’s both comforting and refreshing.

This Limoncello Ricotta Cake is inspired by the classic Italian flavors of Limoncello, a popular Italian liqueur made from lemon zest, which adds a refreshing, tangy note to the cake without overpowering the other ingredients.

The Perfectly Light and Fluffy Cake Texture

One of the standout qualities of this cake is its light and fluffy texture. The batter is carefully mixed to incorporate air, ensuring that the cake rises beautifully in the oven. The combination of butter and sugar creates a creamy base that provides richness, while the ricotta adds moisture and contributes to the soft, tender crumb. The eggs help bind the ingredients together while also providing structure, ensuring the cake doesn’t become too dense.

Sifting the flour, baking soda, and baking powder before folding them into the wet ingredients ensures an even rise, giving the cake its delicate, airy texture. The result is a cake that’s perfectly balanced: light yet rich, sweet yet tangy.

Easy Preparation for a Showstopping Dessert

The process of making Limoncello Ricotta Cake is simple and straightforward, making it an excellent choice for a variety of occasions, from casual dinners to more formal celebrations.

1. Cream the Butter and Sugar: Begin by creaming the softened butter and granulated sugar with lemon zest and vanilla extract. This process helps incorporate air into the mixture, ensuring the cake is light and fluffy.

2. Add the Ricotta: Strain the ricotta cheese to remove excess moisture and then fold it into the butter mixture. This step adds a creamy richness to the batter that’s essential for the cake’s texture.

3. Incorporate the Eggs and Lemon Juice: Add the eggs one at a time, mixing well after each addition, and then stir in the lemon juice. This ensures that the eggs are fully incorporated, helping to bind the ingredients and provide structure to the cake.

4. Combine Dry Ingredients: Sift the dry ingredients (flour, baking soda, and baking powder) to ensure an even distribution of the leavening agents, and gently fold them into the wet ingredients until just combined. Overmixing the batter can lead to a denser cake, so be sure to mix until the ingredients are just incorporated.

5. Bake and Cool: Pour the batter into a prepared cake pan and bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

6. Serve with Powdered Sugar: Once the cake has cooled, dust it lightly with powdered sugar to add a touch of sweetness and elegance. This simple finishing touch elevates the cake, making it look as delightful as it tastes.

Serving Suggestions

The Limoncello Ricotta Cake is perfect on its own, with its light, citrusy flavor and tender crumb. However, you can elevate it further by serving it with fresh fruit, such as berries or a few slices of lemon, for a refreshing contrast. A dollop of whipped cream or a scoop of vanilla ice cream would also pair wonderfully with the cake, adding richness to complement its airy texture.

For a more indulgent twist, you could drizzle the cake with a little Limoncello or a lemon glaze for added flavor. The cake is versatile enough to be served as a simple dessert or as part of a more elaborate spread at a brunch or special event.

Nutritional Information

Each serving of Limoncello Ricotta Cake is approximately 350 calories, making it a moderate yet satisfying treat. With 20 grams of fat, it provides richness, which comes from the butter and ricotta cheese. The cake also offers 6 grams of protein, thanks to the eggs and ricotta, helping to make it a more balanced dessert.

With 45 grams of carbohydrates, this cake has a moderate amount of sugar (19 grams), coming from both the honey and the natural sweetness of the ricotta. It also contains 2 grams of fiber, adding a small amount of dietary fiber to your dessert.

Conclusion

Limoncello Ricotta Cake is the perfect dessert for anyone who loves the bright, zesty flavor of lemon paired with the richness of ricotta cheese. Its light, fluffy texture and refreshing lemony notes make it an elegant choice for any occasion. Whether you serve it at a family gathering, as a special treat for yourself, or as a festive addition to a celebration, this cake is sure to impress. With its simple preparation and sophisticated flavor, it’s an easy yet elegant dessert that will quickly become a favorite in your recipe repertoire.