Recipes Desserts Cakes Lemon Cake Recipes Limoncello Ricotta Cake 4.7 (16) 12 Reviews 4 Photos This limoncello ricotta cake, pairing limoncello with rich, luscious ricotta cheese, makes for a truly decadent and delicious cake. By Kim Kim As an Allrecipes Allstar, Kim is an avid member of the Allrecipes community who is a self-taught baker and enjoys experimenting in the kitchen. Allrecipes' editorial guidelines Published on September 20, 2023 Save Rate Print Share Close Add Photo 4 4 4 Prep Time: 25 mins Cook Time: 1 hr 15 mins Total Time: 1 hr 40 mins Servings: 12 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings Cake: cooking spray with flour 1 1/2 cups cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 large eggs, at room temperature 1 cup white sugar 15 ounces whole milk ricotta cheese, at room temperature 1/2 cup olive oil 1/4 cup limoncello 2 tablespoons fresh lemon zest 2 tablespoons freshly squeezed lemon juice 1 teaspoon vanilla extract Icing: 1 cup powdered sugar 3 tablespoons limoncello 1 tablespoon heavy cream 2 teaspoons freshly squeezed lemon juice 1/2 teaspoon fresh lemon zest, or to taste 1 pinch salt Directions Preheat the oven to 350 degrees F (180 degrees C). Spray a 9-inch springform pan with a baking spray containing flour. Sift together cake flour, baking powder, baking soda, and 1/2 teaspoon salt. Set aside. In a large bowl, beat together eggs and sugar on medium-high speed until mixture has lightened in color and tripled in volume, 5 to 7 minutes. Mix in ricotta, olive oil, 1/4 cup limoncello, 2 tablespoons lemon zest, 2 tablespoons lemon juice, and vanilla until combined. Pour in half of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined. Pour cake batter evenly into the prepared springform pan, then place the springform onto a baking sheet. Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, 65 to 75 minutes. Cool cake in the pan for 30 minutes before removing to a wire rack to cool completely. To make icing, mix together powdered sugar, 3 tablespoons limoncello, heavy cream, 2 teaspoons lemon juice, 1/2 teaspoon lemon zest, and pinch of salt until completely smooth and combined. Pour icing over cooled cake. Cook’s Note If the top of the cake begins to brown too quickly, simply cover it with aluminum foil and continue to bake until it is done. I Made It Print Nutrition Facts (per serving) 358 Calories 15g Fat 45g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 358 % Daily Value * Total Fat 15g 20% Saturated Fat 5g 24% Cholesterol 66mg 22% Sodium 242mg 11% Total Carbohydrate 45g 16% Dietary Fiber 0g 2% Total Sugars 30g Protein 7g 14% Vitamin C 2mg 2% Calcium 109mg 8% Iron 2mg 10% Potassium 81mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.