The BEST recipe for limoncello cake ever! This recipe for Limoncello Ricotta Cake takes lemon cake to a new level with so much flavor. Don’t miss this tasty Italian dessert recipe that’s sure to be your new favorite for every occasion.

Limoncello ricotta cake with candied lemon peel on a white platter.

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.

Limoncello Ricotta Cake on a white pedestal with a piece cut out of it.

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.

Secondly, the Limoncello brings a delicious lemony flavor that helps to amplify the flavors of the lemon zest. No limoncello, no problem! Just substitute lemon juice for the limoncello in this recipe.

Limoncello Ricotta Cake on a pedestal with a bottle of Limoncello liqueur in the background.

Lastly, the Limoncello Cream Cheese 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, I decided to garnish the cake with candied lemon peel. My favorite brand of lemon peel is Paradise Candied Lemon Peel. However, you could also garnish this cake with real slices of lemon or skip the garnish all together.

overhead view showing the  paradise candied lemon peel.

And, for a fun take on a traditional dessert, be sure to try my Tiramisu Bundt Cake with a delicious ricotta filling.

Simple Italian Desserts

Desserts don’t have to be complicated, and that includes Italian desserts. Make-ahead desserts are also ideal. As well as desserts with simple and easy to find ingredients. Here are some of my favorite Simple Italian Dessert recipes that are perfect for your next party.

Italian Thumbprint Cookies are cookie perfection! These tasty treats are rolled in chopped almonds and topped with fig jam. Simple and delicious, this is a great recipe to have on hand for a cookie exchange or make ahead and freeze for when guests stop by.

Italian Fig and Almond Thumbprint Cookies on a white plate with fig spread in the background.

Easy Tiramisu is the classic Italian dessert and no list of Simple Italian Desserts would be complete without it. I love that this recipe simplifies the dish without compromising the flavor.

Classic Anisette Cookies couldn’t be more delicious and comforting! Love serving these little cookies after dinner with coffee and tea.

Almond Ricotta Cake is the perfect Italian Almond Cake made with ricotta cheese, almond extract, and sprinkled with powdered sugar.

Cannoli Cheesecake Bars are a great way to get the flavors you love in cannolis, without all of the work.

Lemon Ricotta Bundt Cake will forever be my favorite Italian dessert recipe. So simple and so full of flavor, this cake is perfect for any occasion.

Lemon Ricotta Bundt Cake with paradise candied lemon peel on top

Limoncello Ricotta Cake

The ingredients for this cake are simple and easy to come by. But, what really makes the cake special, is taking the time to incorporate air into the batter. To start, it’s a good idea to break out your stand up mixer. Personally, I love my KitchenAid Stand Up Mixer, but if you don’t have one, a hand mixer will work.

Firstly, preheat the oven and grease and flour two 8-inch cake pans. It’s also a good idea to line the bottoms of the pans with parchment rounds.

In your mixer, cream together the butter and sugar until light and fluffy, about two minutes. Next, add in the ricotta and beat for five minutes until the mixture is pale in color. Add in the eggs, one at a time, limoncello, vanilla, and lemon zest.

Fold in the dry ingredients and mix to combine. Use a kitchen scale to pour equal amounts of batter into each of the cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center of the cakes comes out clean.

baked rounds cooling on a wire cooling rack.

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.

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, cream together the unsalted butter and cream cheese. 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 Cream Cheese frosting spread all over the cake.

At first, I frosted this cake on all sides just using a butter knife to create swirls. Later I opted to give the cake a more rustic look showcasing the cake beneath the frosting by using a cake scraper to clean up the sides as I rotated the cake pedestal.

limoncello ricotta cake on a white pedestal.

Lastly, sprinkle with Paradise Candied Lemon Peel if desired.

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!

Tried this recipe? Comment below and let me know how you like it!

Limoncello Ricotta Cake on a white pedestal with a piece cut out of it.

Limoncello Ricotta Cake with Limoncello Cream Cheese Frosting

Super moist and delicious Italian Limoncello Ricotta Cake is simple to make and perfect for an celebration. Don't miss the tasty Limoncello Cream Cheese Frosting!
4.92 from 89 votes
Print Pin Rate
Course: Dessert
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 16 servings
Calories: 471kcal
Cost: 12-14

Equipment

  • 2 8-inch round cake pans

Ingredients

  • ¾ cup unsalted butter, softened (1 ½ sticks)
  • 1 ½ cups sugar
  • 15 ounces whole milk ricotta
  • 3 large eggs
  • ¼ cup limoncello liqueur
  • 1 teaspoon lemon zest (from one lemon)
  • 1 teaspoon vanilla extract
  • 1 ½ cups all purpose flour
  • 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
  • 4 cups powdered sugar
  • 2 tablespoons Limoncello liqueur
  • 1 teaspoon lemon zest (from one lemon)

Garnish

  • 2 tablespoons candied lemon peel (optional)

Instructions

  • Preheat oven to 350 degrees. Butter and flour two 8 inch round cake pans and line bottom with a parchment round. Set aside.
  • In a stand up mixer or large bowl with an electric mixer, cream together the butter and sugar until well combined. Add the ricotta and blend until light and fluffy, about 5 minutes. Mix in the eggs, one at a time, incorporating well. Mix in the Limoncello, lemon zest, and vanilla.
  • In a seperate bowl, whisk the flour, baking powder, baking soda, and salt. Add 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 comes out clean. Let cool in pan at least 10 minutes before turning out onto a wire rack to cool completely before 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. Sprinkle on candied lemon peel if using.

Notes

This cake can be made up to a two days in advance. Just store covered in the refrigerator. 

Nutrition

Calories: 471kcal
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limoncello ricotta cake pinterest pin.

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135 Comments

  1. 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!

  2. 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.

    1. 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?

      1. 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?

      2. 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.

  3. 5 stars
    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!

  4. 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

    1. 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.

      1. 5 stars
        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!

  5. 5 stars
    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!!!

  6. 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.

    1. 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.

  7. 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.

  8. 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.

    1. 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.

  9. 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.

  10. 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

    1. 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!

  11. 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!

    1. 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!

  12. 5 stars
    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!!

    1. So happy you loved the cake! I think Grand Marnier and orange zest would be delicious. Thanks for the comment