Limoncello Ricotta Cake is a light, moist, and flavorful Italian-inspired dessert. Infused with the bright taste of Limoncello liqueur and the richness of ricotta cheese, this cake is perfect for special occasions or as a delightful finish to a family meal.


For the Cake:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup ricotta cheese
  • 1/4 cup Limoncello liqueur
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice

For the Limoncello Syrup:

  • 1/4 cup granulated sugar
  • 1/4 cup Limoncello liqueur
  • 2 tablespoons lemon juice

For the Glaze (Optional):

  • 1 cup powdered sugar
  • 2-3 tablespoons Limoncello or lemon juice


  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan.
  2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and 1 cup sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
  4. Mix in the ricotta cheese, 1/4 cup Limoncello, lemon zest, and lemon juice until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. While the cake is baking, prepare the Limoncello syrup. In a small saucepan, combine 1/4 cup sugar, 1/4 cup Limoncello, and 2 tablespoons lemon juice. Bring to a simmer, stirring until the sugar is dissolved. Remove from heat.
  9. Once the cake is done, remove it from the oven and while still warm, poke holes all over the top with a skewer or fork. Slowly pour the Limoncello syrup over the cake, allowing it to soak in.
  10. Allow the cake to cool completely in the pan on a wire rack.
  11. For the glaze: Whisk together the powdered sugar and Limoncello or lemon juice until smooth. Adjust the consistency with more Limoncello or lemon juice if necessary. Drizzle the glaze over the cooled cake.
  12. Serve the Limoncello Ricotta Cake at room temperature.

Nutrition Facts (per serving)

  • Calories: 350-400
  • Fat: 18g
  • Carbohydrates: 45g
  • Protein: 5g

Prep and Cooking Time

  • Prep Time: 20 minutes
  • Cooking Time: 40-45 minutes


  • Serves: 8-10

Limoncello Ricotta Cake is a delightful dessert that boasts a unique combination of flavors. The cake’s moist texture and lemony zing make it a refreshing choice for any occasion. Enjoy this exquisite cake with your favorite coffee or tea.

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