Sunday, June 23 2024

This Italian-inspired dessert perfectly marries the tangy zest of fresh lemons with the creamy richness of ricotta, all enhanced by the subtle aromatic notes of Limoncello.

Perfect for any occasion, this cake is not only a treat for the taste buds, but also a feast for the eyes.

My Limoncello and Ricotta Cake recipe has been meticulously crafted to ensure a perfect balance of flavors and textures, resulting in a moist and tender pastry that melts in your mouth.

Whether you are an experienced pastry chef or new to the kitchen, this recipe is meant to be simple and rewarding.






  • 3 eggs
  • 1 2/3 cups all-purpose flour
  • 3/4 cup sugar
  • 1 2/3 cups fresh ricotta cheese
  • Grated zest of 1 lemon
  •  2 tbsp of limoncello
  • 1 packet of baking powder (about 2 1/4 teaspoons)
  • 2 tbsp of milk
  • 1 tsp of vanilla extract
  • powdered sugar to taste



In a bowl, beat the eggs and sugar with a mixer for at least 5 minutes. Add the limoncello and milk, then the flour, vanilla extract and baking powder, continuing to mix with a spoon.

Add the ricotta, passed through a sieve or potato masher, and the grated zest of an organic lemon.

Mix well until the mixture is smooth.

Transfer the mixture to a 8 inches  baking dish lined with baking paper and level it well.

Bake the cake in a preheated oven at 340°F  for about 50 minutes.

Once baked, allow it to cool.

Dust the cake with powdered sugar and serve.


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  1. I am of Italian decent and a lot of the Italian pastry is made with Limoncello. All my elderly Italian relatives are deceased and I don’t remember my mother using Limoncello. Can you please explain to me: is limoncello lemon juice or is it some sort of Italian flavoring? I would appreciate it as I would love to try some of these delicious looking recipes. Thank You: Roseanne Taylor

    1. My dear, limoncello is a famous Italian liqueur.

      Typical from the Campania but famous in all Italian regions.

      Is an alcoholic liqueur and if you want to make homemade Limoncello, the recipe is on the blog

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