Limoncello Ricotta Cake

4.7
(16)

This limoncello ricotta cake, pairing limoncello with rich, luscious ricotta cheese, makes for a truly decadent and delicious cake.

slice of lemon cake in profile with glaze and lemon slice on white plate
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Prep Time:
25 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 40 mins
Servings:
12
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Ingredients

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

  1. Preheat the oven to 350 degrees F (180 degrees C). Spray a 9-inch springform pan with a baking spray containing flour.

  2. Sift together cake flour, baking powder, baking soda, and 1/2 teaspoon salt. Set aside.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Nutrition Facts (per serving)

358 Calories
15g Fat
45g Carbs
7g Protein
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.