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.
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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.
More Delicious Italian-Inspired Desserts
Limoncello Ricotta Cake
Equipment
- 2 9-inch round cake pans
Ingredients
- ¾ cup unsalted butter, softened (one and half sticks)
- 1 ½ cups granulated sugar
- 15 ounces whole milk ricotta (well drained)
- 3 large eggs
- ¼ cup limoncello liqueur
- 1 teaspoon lemon zest (from one lemon)
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour (210 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Limoncello Cream Cheese Frosting
- ½ cup unsalted butter, softened (one stick)
- 8 ounces cream cheese, softened
- 4 cups powdered sugar (400 grams)
- 2 tablespoons Limoncello liqueur
- 1 teaspoon lemon zest (from one lemon)
- lemon slices for garnish (optional)
Instructions
- Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans and line the bottom with parchment paper. Set aside.
- 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.
- 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.
- 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
- 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.
- 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.
Notes
- 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.
My hubby found this recipe, so I made the cake for my son in laws birthday 2 weeks ago. Loved it! Actually am making again today for my brothers birthday. Not a big frosting fan, so I sprinkle powdered sugar…it is perfect!
I made this cake tonight. I had read a comment about the cakes not rising! The reply was to make certain to beat the ricotta a good five minutes to incorporate air into the batter, and adding one egg at a time until completely mixed. I did that. Yet, my cakes aren’t very high. I’m thinking I should have used an 8” pan. I will frost them tomorrow and hope that the cake makes up in flavor for the lack of height on the cake plate.
Hi Jan. This is not going to be a thick cake, but the flavors and texture are definitely there. Once you frost and try the cake, let me know what you think?
Made this cake and it was delicious, I will be making it again and again.
So happy you loved it!
Can you make this cake in a Bundt pan? If so how long would you bake at 350 degrees?
40-50 minutes. Use a toothpick to test for doneness.
Angela, I only have 1 9″ springform cake pan and 1 10″ springform cake pan. Can I make a single layer cake out of this using the 9″ or 10″ and would I cook it as you suggested re the bundt pan?
Yes, you can make this into a single layer cake. You will need to cook longer, just be sure to test doneness with a toothpick.
I’m about to make this incredibly sounding cake, but I am wondering if I could use a bundt cake pan?
Yes! You’ll just have to adjust the bake time. Enjoy!
Thank you for this recipe. It is drop dead!! Only difference I made was adding a little more limoncello to cake and also icing. I’m Italian I don’t really measure, only by eye. Lol!! I do have a little more icing will use it for a batch of my lemon ricotta cookies. Thank you again!
I’m curious if there is something I can use to replace the lemoncello. Any recommendations.
You can add lemon juice or omit it altogether.
Hi Angela,
I was excited to make the Limoncello Ricotta Cake for Christmas yesterday. The cake was delicious but did not have the fluffy texture described in the recipe. It was quite dense in texture.
I followed the recipe exactly and am wondering if I did something wrong.
Please let me know if you have any thoughts. I would love to try this recipe again.
Thanks,
Patricia
Maybe try beating the ricotta longer or using room temperature ingredients. I just made this cake again over the holidays with great results. Sorry to hear it was less than perfect for you.
Brought this cake to a dinner party. Everyone raved about it. The recipe has already been passed along to many. If you love lemon, this is the cake for you!
This makes me so happy! Thanks for the great review 🙂
I am looking for some birthday cake ideas for my son and today is my lucky day to come across this amazing recipe.
I think my kids will love it.
Hopefully, I will be as successful as you did!
Thank you again, Angela!!!
Of course! I hope you all love it 🙂
Can you substitute sour cream for the ricotta milk? And if adding baking powder, how much do you suggest? Very excited to make this cake.
I wouldn’t substitute sour cream. The ricotta gives this cake a unique texture and flavor. I would just follow the recipe as written. If you are going to add baking powder, don’t do more than a teaspoon.
Hi! Do you think I could make this recipe into a three layered 6″ cake?
yes, absolutely!
This cream cheese frosting makes me drool!
Not sure if it’s right or not. I have no choice but to frost it tomorrow because I promised my girlfriend a birthday cake. Each layer is only 3/4 of an inch high. I’m hoping it’s good. Yours looks much fluffier.
I followed the recipe exactly.
Could I substitute corn flour for normal flour so that the recipe is gluten free? I’ll make it anyway as it looks delicious but catering for friends is preferable.
I haven’t made this particular cake with gluten-free flour, however I would recommend using the 1-to-1 gluten free flour blends such as Bob’s Red Mill for the best consistency.
Would cake flour work better than all purpose? I have both, I just wondered which would yield a fluffier cake.
either would be just fine 🙂
Can you make 1 layer by 1/2 ‘ing the recipe?
That should work!
I am making this cake for a friends 80th birthday. Never made it before. My ask, do I have to drain the 15 oz, of ricotta before using it for the cake.
Thank you for your help.
No need to drain. Just make sure you beat it until it’s light and fluffy. Enjoy!
Hi. Was wondering if I could make the cake ahead and freeze it. Defrost make frosting and put it together at a later date
Thanks
Yes. You can bake the cake ahead and freeze the layers in ziplock bags. I’ve never frozen frosting before, but I think it would work fine. Just defrost in the refrigerator before spreading. Enjoy!
Do you think Mascarpone cheese could be substituted for the cream cheese in the frosting? I love the flavor Mascarpone gives, but don’t want to mess up the finished product. I know one has to be careful when beating Mascarpone as it can separate. What do you think? The cake looks lovely, by the way – can’t wait to try it!
I think mascarpone would be a fine substitute for cream cheese in the frosting. I use the two ingredients interchangeably all the time. Let me know how it turns out for you. Enjoy!
Excellent cake. Moist and slices perfectly. Beautiful as well. Will try as orange cake next time using Grand Marnier and orange zest if you think that will work. I was pleased that it was not a wet mushy cake like most ricotta cakes. I did drain but always do. Delish!! Great family hit!!
So happy you loved the cake! I think Grand Marnier and orange zest would be delicious. Thanks for the comment
Do you use lemon cello at room temp or chilled from the freezer? Thanks inadvance
I use mine at room temperature, but either way works!
Thank you!! Making this today for my hubby’s birthday 😀
I hope he loves it!