why make this recipe
Limoncello Ricotta Cake is a delightful treat that brings a taste of Italy right to your kitchen. Its combination of creamy ricotta cheese and zesty limoncello liqueur makes it a perfect dessert for any occasion, from birthdays to casual afternoon get-togethers. The bright lemon flavor adds a refreshing twist, and the moist texture will have everyone coming back for seconds. Plus, this cake is easy to make and looks beautiful with just a little frosting and a lemon garnish!
how to make Limoncello Ricotta Cake
Ingredients:
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 15 ounces whole milk ricotta, well drained
- 3 large eggs
- 1/4 cup limoncello liqueur
- 1 teaspoon lemon zest from one lemon
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (for frosting)
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 2 tablespoons limoncello liqueur (for frosting)
- 1 teaspoon lemon zest from one lemon (for frosting)
- Lemon slices for garnish (optional)
Directions:
- Preheat the oven to 350 degrees. Butter and flour two 9-inch round cake pans and line the bottom with parchment paper. Set aside.
- In a stand mixer or large bowl, beat together the 3/4 cup butter and 1 1/2 cups sugar until well combined. Add the drained ricotta and blend until light and fluffy, about 4 to 5 minutes. Mix in the eggs one at a time, incorporating well. Then add the limoncello, lemon zest, and vanilla.
- In a separate bowl, whisk the flour, baking powder, baking soda, and salt. Combine the dry ingredients into the wet in two batches until just incorporated.
- Pour the batter into prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted comes out clean. Cool in the pans for at least 10 minutes, then turn out onto a wire rack to cool completely before frosting.
- For the frosting, in a large bowl, cream together the 1/2 cup butter and cream cheese. Add in the powdered sugar, 2 tablespoons limoncello, and lemon zest. Mix until well combined.
- Place one layer of the cooled cake on a cake plate and spread about a cup of frosting. Top with the second layer and frost the top and sides of the cake. Garnish with lemon slices if desired.
how to serve Limoncello Ricotta Cake
Serve Limoncello Ricotta Cake at room temperature for the best flavor. You can slice it into generous pieces and enjoy it on its own, or pair it with a cup of coffee or tea. The cake looks lovely on a stand and can be a centerpiece for your dessert table.
how to store Limoncello Ricotta Cake
Store any leftover cake in an airtight container in the fridge. It will stay fresh for about 3 to 5 days. If you want to keep it longer, you can freeze it. Slice it into pieces, wrap them tightly in plastic wrap, and place them in a freezer-safe container. The cake can be frozen for up to 3 months.
tips to make Limoncello Ricotta Cake
- Make sure your ricotta is well-drained to prevent a soggy cake.
- Let the butter and cream cheese come to room temperature for easier mixing.
- Don’t overmix the batter; mix until just combined for a light cake.
- Feel free to double the frosting recipe if you love a thicker icing on your cake.
variation
You can add fresh berries, like blueberries or raspberries, to the cake batter for a fruity twist. You can also try using orange liqueur instead of limoncello for a different flavor profile.
FAQs
1. Can I use low-fat ricotta for this recipe?
Yes, you can use low-fat ricotta, but the cake may be slightly less rich and moist.
2. Is there a non-alcoholic substitution for limoncello?
Yes, you can use lemon juice mixed with a little lemon-flavored soda as a non-alcoholic option.
3. Can I make this cake ahead of time?
Absolutely! The cake can be baked a day in advance and frosted on the day you plan to serve it. Just store it in the fridge until ready to serve.
Limoncello Ricotta Cake
Ingredients
Method
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour two 9-inch round cake pans and line the bottom with parchment paper. Set aside.
- In a stand mixer or large bowl, beat together the 3/4 cup butter and 1 1/2 cups sugar until well combined.
- Add the drained ricotta and blend until light and fluffy, about 4 to 5 minutes.
- Mix in the eggs one at a time, incorporating well.
- Then add the limoncello, lemon zest, and vanilla.
- In a separate bowl, whisk the flour, baking powder, baking soda, and salt.
- Combine the dry ingredients into the wet in two batches until just incorporated.
- Pour the batter into prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted comes out clean.
- Cool in the pans for at least 10 minutes, then turn out onto a wire rack to cool completely before frosting.
- In a large bowl, cream together the 1/2 cup butter and cream cheese.
- Add in the powdered sugar, 2 tablespoons limoncello, and lemon zest.
- Mix until well combined.
- Place one layer of the cooled cake on a cake plate and spread about a cup of frosting.
- Top with the second layer and frost the top and sides of the cake.
- Garnish with lemon slices if desired.