LIMONCELLO & RICOTTA CAKE: EASY, FAST & DELICIOUS

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.

Why you will love this recipe

• Perfect balance of flavors: Flavorful lemon pairs beautifully with creamy ricotta and aromatic limoncello, creating a harmonious taste.
• Easy to make: With simple ingredients and immediate steps, even beginners can achieve extraordinary results.
• Versatile dessert: ideal for brunch, afternoon tea or as an elegant conclusion to a dinner party.
• Moist and tender texture: Thanks to the ricotta cheese, this cake remains soft and fluffy.

Ingredients (for 6 people)

Cooking and Preparation Time

• Preparation Time: 15 minutes
• Baking Time: 50 minutes
• Total Time: 1 hour and 5 minutes

• 3 large eggs
• 1 2/3 cups whole-wheat flour
• 3/4 cup sugar
• 1 2/3 cups fresh ricotta cheese
• Grated zest of 1 lemon
• 2 tablespoons limoncello
• 1 packet of baking powder (about 2 1/4 teaspoons)
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• Powdered sugar (for garnish)

Method

1. Prepare the equipment.

• Preheat the oven to 340°F (170°C).
• Line a 9-inch round baking pan with baking paper or lightly grease it with butter and dust with flour.

2. Beat the eggs and sugar

• In a large bowl, use an electric mixer to beat the eggs and sugar for at least 5 minutes.
• The mixture should become pale, fluffy and triple in volume.

3. Add the liquid ingredients.

• Gradually add the limoncello, milk and vanilla extract while mixing on low speed.
• Make sure everything is well incorporated without deflating the egg mixture.

4. Combine the dry ingredients.

• Sift together the whole wheat flour and baking powder in a separate bowl.
• Slowly incorporate the dry ingredients into the wet mixture using a spatula. Mix gently to avoid lumps.

5. Incorporate the ricotta cheese and lemon zest.

• Sieve the ricotta for a smoother consistency, then add it to the batter.
• Grate the zest of an organic lemon directly into the bowl.
• Stir until the batter is smooth and homogeneous.

6. Pour into the baking dish

• Transfer the batter to the prepared baking dish.
• Using a spatula, level the surface to achieve even baking.

7. Bake the cake

• Place the pan in the preheated oven and bake for about 50 minutes.
• Check the baking by inserting a toothpick in the center: if it comes out clean, the cake is ready.

8. Cool and decorate

• Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes.
• Transfer it to a wire rack to cool completely.
• Once cooled, dust the surface generously with powdered sugar.

Serving tips

• Slice the cake and serve as is, or accompany it with a dollop of whipped cream or a side of fresh berries.
• For a cold cake, store it in the refrigerator for a few hours before serving.

Enjoy your limoncello and ricotta cake-a delicious blend of sugary, creamy and sweet flavors in every bite!

Nutritional Information (Per Serving)

Limoncello & Ricotta Cake: Easy, Fast & Delicious

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Prep Time 15 minutes mins

Baking Time 50 minutes mins

Servings 6

Calories 250 kcal

Ingredients

  

• 3 large eggs
• 1 2/3 cups whole-wheat flour
• 3/4 cup sugar
• 1 2/3 cups fresh ricotta cheese
• Grated zest of 1 lemon
• 2 tablespoons limoncello
• 1 packet of baking powder about 2 1/4 teaspoons
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• Powdered sugar for garnish

Instructions

 

Prepare the equipment.

• Preheat the oven to 340°F (170°C).
• Line a 9-inch round baking pan with baking paper or lightly grease it with butter and dust with flour.

Beat the eggs and sugar

• In a large bowl, use an electric mixer to beat the eggs and sugar for at least 5 minutes.
• The mixture should become pale, fluffy and triple in volume.

Add the liquid ingredients.

• Gradually add the limoncello, milk and vanilla extract while mixing on low speed.
• Make sure everything is well incorporated without deflating the egg mixture.

Combine the dry ingredients.

• Sift together the whole wheat flour and baking powder in a separate bowl.
• Slowly incorporate the dry ingredients into the wet mixture using a spatula. Mix gently to avoid lumps.

Incorporate the ricotta cheese and lemon zest.

• Sieve the ricotta for a smoother consistency, then add it to the batter.
• Grate the zest of an organic lemon directly into the bowl.
• Stir until the batter is smooth and homogeneous.

Pour into the baking dish

• Transfer the batter to the prepared baking dish.
• Using a spatula, level the surface to achieve even baking.

Bake the cake

• Place the pan in the preheated oven and bake for about 50 minutes.
• Check the baking by inserting a toothpick in the center: if it comes out clean, the cake is ready.

Cool and decorate

• Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes.
• Transfer it to a wire rack to cool completely.
• Once cooled, dust the surface generously with powdered sugar.