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Limoncello Ricotta Cake

This Limoncello Ricotta Cake is everything an Italian-inspired dessert should be; light, incredibly moist, and filled with bright citrus flavor. Made with creamy ricotta, fresh lemons, olive oil, and a splash of limoncello, then finished with a delicate lemon glaze, it’s an effortlessly elegant cake that’s perfect for brunch, afternoon coffee, or any occasion worth celebrating.

Limoncello Ricotta Cake
Author admin
Prep Time 20 MIN
Cook Time 35 MIN
Total Time 55 MIN

Ingredients

  • 340 g whole milk ricotta cheese (1½ cups), drained if very wet
  • 150 g granulated sugar (¾ cup)
  • 3 large eggs, room temperature
  • 120 ml extra-virgin olive oil (½ cup)
  • 60 ml limoncello (¼ cup)
  • Zest of 3 lemons
  • 30 ml fresh lemon juice (2 tablespoons)
  • 1 teaspoon vanilla extract
  • 220 g all-purpose flour (1¾ cups)
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt

Limoncello Soak

  • 2 tablespoons limoncello
  • 1 tablespoon fresh lemon juice

Limoncello Glaze

  • 120 g powdered sugar (1 cup)
  • 2 tablespoons limoncello
  • 1 tablespoon fresh lemon juice
  • Pinch of salt

Optional Garnishes

  • Fresh blueberries
  • Lemon zest
  • Light dusting of powdered sugar

Instructions

Prepare the Cake

  1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. In a large mixing bowl, whisk together the ricotta and sugar until smooth and creamy.
  3. Add the eggs one at a time, whisking well after each addition.
  4. Whisk in the olive oil, limoncello, lemon zest, lemon juice, and vanilla extract until fully combined.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake for 34–40 minutes, checking around 32 minutes. The cake is done when the center is set and a toothpick inserted into the middle comes out with a few moist crumbs.

Add the Limoncello Soak

  1. While the cake is still warm, whisk together the limoncello and lemon juice.
  2. Using a pastry brush, brush the mixture evenly over the surface of the warm cake, allowing it to soak in completely.
  3. Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

Make the Glaze

  1. Whisk together the powdered sugar, limoncello, lemon juice, and a pinch of salt until smooth.
  2. Once the cake has cooled completely, drizzle the glaze over the top, allowing it to naturally run down the sides.

Finish & Serve

  1. Garnish with fresh lemon zest, powdered sugar, or fresh blueberries if desired.
  2. Slice and serve at room temperature with espresso, cappuccino, or fresh berries.