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!
Course Dessert
Cuisine Italian
Keyword birthday cake, Limoncello
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings 16 servings
Calories 471kcal
Author angelakallison
Cost 12-14



  • 3/4 cup unsalted butter, softened (1 1/2 sticks)
  • 1 1/2 cups sugar
  • 15 ounces whole milk ricotta
  • 3 large eggs
  • 1/4 cup limoncello liqueur
  • 1 teaspoon lemon zest (from one lemon)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Limoncello Cream Cheese Frosting

  • 1/2 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)


  • 2 tablespoons candied lemon peel (optional)


  • Preheat oven to 350 degrees. Butter and flour two 9 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.


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