Zesty Limoncello Ricotta Cake

This Limoncello Ricotta Cake has become my summer dessert signature, bringing a taste of Italian sunshine to every gathering. The combination of creamy ricotta and bright lemon creates a cake that's both light and luxurious, perfect for ending a meal without weighing you down.

I first made this for my mother's birthday after she returned from a trip to Italy where she fell in love with limoncello. The cake brought tears to her eyes as it transported her right back to the Amalfi Coast.

Ingredients

• Unsalted butter provides the rich base that makes this cake tender and moist
• Ricotta cheese creates that distinctive Italian cheesecake texture while keeping the cake incredibly light
• Vanilla extract enhances the sweetness while balancing the tartness of lemon
• Kosher salt brings out all the flavors without making the cake taste salty
• Granulated sugar sweetens while helping create that perfect crumb structure
• Freshly grated lemon zest contains essential oils that give intense citrus flavor
• Freshly squeezed lemon juice adds brightness and cuts through the richness
• Large eggs provide structure and richness to help the cake rise beautifully
• All purpose flour forms the foundation of our cake while keeping it tender
• Baking soda helps the cake rise and creates airiness in the batter
• Baking powder works with the ricotta to create the perfect texture

Step-by-Step Instructions

Preheating and Pan Preparation:

Set your oven to exactly 350°F. Take time to properly prepare your pan as this ensures easy removal later. Use a generous coating of cooking spray on a 9 inch round pan, then cut a circle of parchment paper for the bottom. The parchment creates a foolproof release after baking.

Creaming the Butter Mixture:

This step creates the foundation for a light texture. In a large bowl, combine room temperature butter with sugar, lemon zest, and vanilla extract. Beat for a full 3 minutes until the mixture becomes notably lighter in both color and texture. You want to incorporate air which helps create a tender crumb.

Incorporating Ricotta and Salt:

The key here is using well drained ricotta. Place your ricotta in a fine mesh strainer for 30 minutes before baking if it seems watery. Fold it gently into your butter mixture along with the salt. The ricotta brings moisture and richness without heaviness.

Adding Eggs and Lemon Juice:

Add eggs one at a time, beating for about 30 seconds between each addition. This method prevents the batter from breaking or curdling. After incorporating all eggs, add fresh lemon juice and mix just until combined. The acidity activates the leavening agents.

Combining Dry Ingredients:

Sifting your flour, baking powder and baking soda eliminates lumps and aerates the dry ingredients. Use a gentle folding motion with a rubber spatula rather than an electric mixer. Stop the moment you no longer see dry ingredients to ensure tenderness.

Baking the Cake:

Pour batter into your prepared pan and smooth the top with an offset spatula. Place in the center rack of your preheated oven and bake for exactly 40 minutes. Check at 35 minutes by inserting a toothpick into the center. When it comes out with just a few moist crumbs, the cake is perfect.

Cooling and Serving:

Allow the cake to cool in the pan for exactly 15 minutes. The cooling process is crucial as it allows the structure to set. Run a butter knife around the edges before inverting onto a cooling rack. Let it cool completely for at least an hour before dusting with powdered sugar.

Save This

The first time I served this cake to my Italian grandmother, she closed her eyes and said it reminded her of summer afternoons in her childhood home near Naples. Now I make it every year on her birthday, and the entire family gathers around as we slice into this beloved dessert.

The Secret to Perfect Ricotta Texture

The quality of ricotta makes all the difference in this cake. Look for whole milk ricotta that feels thick and creamy, avoiding brands that seem watery or grainy. For the absolute best texture, I recommend straining your ricotta through cheesecloth for at least an hour before baking. This removes excess moisture and prevents a soggy center in your cake. The result is a more concentrated flavor and that signature velvety crumb that makes Italian ricotta cakes so special.

Making It Truly Limoncello

While this recipe uses fresh lemon juice and zest for flavor, you can enhance the limoncello experience by creating a simple syrup to soak into the warm cake. Combine 1/4 cup limoncello liqueur with 1/4 cup sugar in a small saucepan. Heat until the sugar dissolves, then brush over the cake while still warm. This creates a gorgeous glaze and intensifies that distinctive limoncello flavor throughout every bite. For a non-alcoholic version, use lemon juice instead of the liqueur.

Seasonal Variations

Transform this cake throughout the year by adapting the flavors. In summer, fold in 1 cup of fresh berries just before baking. The tartness of raspberries or blueberries complements the lemon beautifully. For fall, replace the lemon with orange zest and add 1 teaspoon of cinnamon. Winter calls for a cranberry version with orange zest and a hint of nutmeg. Spring brings opportunities for adding fresh herbs like basil or mint to the batter for an unexpected aromatic twist that pairs beautifully with the ricotta base.

Common Queries

→ Can I use part-skim ricotta instead of whole milk ricotta?

Yes, you can use part-skim ricotta, though whole milk ricotta will produce a richer, more luxurious texture. If using part-skim, make sure to strain it thoroughly to remove excess moisture which could affect the cake's consistency.

→ How do I properly strain ricotta cheese?

To strain ricotta, place it in a fine-mesh sieve lined with cheesecloth over a bowl. Cover and refrigerate for at least 1-2 hours or overnight. For a quicker method, press the ricotta gently with paper towels to absorb excess moisture before using in the cake.

→ Can I make this cake without limoncello?

Absolutely! If you don't have limoncello, simply increase the amount of fresh lemon juice and add 1/2 teaspoon more lemon zest to maintain that bright citrus flavor. You'll still achieve a delicious lemon-ricotta cake.

→ How should I store this cake?

Store the Limoncello Ricotta Cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. The cake actually improves after a day as the flavors meld together. You can also freeze slices wrapped tightly for up to 3 months.

→ Why is my cake dense instead of fluffy?

A dense texture typically results from overmixing the batter after adding the flour, not properly straining the ricotta, or inaccurate measurements. Be sure to fold the dry ingredients gently just until combined, thoroughly strain your ricotta, and use room temperature ingredients for the lightest texture.

→ Can I add other flavors to this cake?

Yes! This versatile cake works beautifully with added flavors. Consider folding in fresh berries, adding almond extract instead of vanilla, incorporating orange zest in place of lemon, or adding a handful of toasted pine nuts for texture and a nutty flavor dimension.