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A slice of moist lemon cake on a plate, topped with whipped cream, powdered sugar, and small white flowers.

Sunshine Limoncello Ricotta Cake

This moist and tender limoncello ricotta cake bursts with bright citrus flavor, featuring a delicate crumb and a luscious limoncello glaze. Perfect for a dessert or a special breakfast.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Brunch, Dessert
Cuisine: Italian, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Limoncello Ricotta Cake
  • 1 3/4 cups all-purpose flour sifted
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs room temperature
  • 15 oz whole milk ricotta cheese drained of excess liquid
  • 1/4 cup limoncello
  • 2 tbsp lemon zest from about 2 large lemons
  • 1 tsp vanilla extract
For the Limoncello Syrup
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 2 tbsp limoncello
For the Limoncello Glaze
  • 1 1/2 cups powdered sugar sifted
  • 3-4 tbsp limoncello
  • 1 tbsp lemon juice freshly squeezed
  • Optional lemon slices or zest for garnish

Equipment

  • 9-inch Springform Pan
  • Large mixing bowls
  • Electric mixer (stand or hand-held)
  • Whisk
  • Zester
  • Small Saucepan
  • Spatula
  • Wire Rack

Method
 

Prepare the Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. You can also line the bottom with parchment paper for easier removal.
  2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
  4. Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the ricotta cheese until just combined. Do not overmix.
  5. Stir in the limoncello, lemon zest, and vanilla extract until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few streaks of flour are acceptable.
  7. Pour the batter into the prepared springform pan and spread evenly.
  8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown. If the top browns too quickly, you can loosely tent it with foil.
  9. While the cake bakes, prepare the Limoncello Syrup.
Make the Limoncello Syrup
  1. In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar completely dissolves. Remove from heat and stir in the limoncello.
  2. Once the cake is out of the oven, immediately poke holes all over the top of the warm cake using a wooden skewer or fork. Slowly pour the limoncello syrup evenly over the entire cake.
  3. Let the cake cool in the pan on a wire rack for at least 30 minutes before carefully removing the springform ring. Allow the cake to cool completely on the wire rack before glazing.
Prepare the Limoncello Glaze
  1. In a medium bowl, whisk together the sifted powdered sugar, limoncello, and fresh lemon juice until smooth and pourable. Add more limoncello or lemon juice if the glaze is too thick, or more powdered sugar if it's too thin.
Assemble and Serve
  1. Once the cake is completely cool, pour the limoncello glaze over the top, letting it drizzle down the sides. Allow the glaze to set for about 15-20 minutes.
  2. Garnish with fresh lemon slices or extra lemon zest, if desired. Slice and serve this delightful limoncello ricotta cake.

Notes

For best results, ensure your ricotta cheese is well-drained to avoid a soggy cake. Place it in a fine-mesh sieve lined with cheesecloth over a bowl for at least 30 minutes, or even a few hours in the refrigerator. This cake tastes even better the next day as the flavors meld. Store leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days.