Limoncello Ricotta Cake

A light and moist Italian cake infused with the vibrant flavors of Limoncello and creamy ricotta. This dessert features a delicate lemon zest sponge layered with a rich ricotta filling, topped with a dusting of powdered sugar and fresh berries for a refreshing finish.

A beautifully presented Limoncello Ricotta Cake on a rustic wooden table, garnished with fresh berries and a dusting of powdered sugar, with a slice cut out to reveal the moist interior.
Cultural & Regional Cakes Italian Cakes Italian cake Limoncello ricotta dessert citrus
Prep Time: 20 mins Cook Time: 40 mins Servings: 8

Ingredients

  • 2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon salt
  • 3 large Eggs
  • 1 cup ricotta cheese
  • 1/2 cup Limoncello
  • 2 teaspoons lemon zest
  • for dusting powdered sugar
  • for topping fresh berries

Instructions

  1. Step 1:

    Preheat your oven to 350°F (175°C).

  2. Step 2:

    In a large bowl, whisk together the flour, sugar, baking powder, and salt.

  3. Step 3:

    In another bowl, beat the eggs, then add the ricotta, Limoncello, and lemon zest. Mix until smooth.

  4. Step 4:

    Pour the wet ingredients into the dry ingredients and mix until just combined.

  5. Step 5:

    Pour the batter into a greased cake pan and bake for 30-40 minutes, or until a toothpick comes out clean.

  6. Step 6:

    Allow the cake to cool, then dust with powdered sugar and top with fresh berries before serving.
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