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Limoncello Ricotta Cake

This delightful Limoncello Ricotta Cake features creamy ricotta cheese and zesty limoncello liqueur, making it a perfect, refreshing dessert for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Cake, Dessert
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Cake Ingredients
  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 15 ounces whole milk ricotta, well drained Make sure to drain well to prevent a soggy cake.
  • 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
Frosting Ingredients
  • 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.
Garnish
  • Lemon slices Optional, for garnish.

Method
 

Preparation
  1. 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.
  2. In a stand mixer or large bowl, beat together the 3/4 cup butter and 1 1/2 cups sugar until well combined.
  3. Add the drained ricotta and blend until light and fluffy, about 4 to 5 minutes.
  4. Mix in the eggs one at a time, incorporating well.
  5. Then add the limoncello, lemon zest, and vanilla.
Baking
  1. In a separate bowl, whisk the flour, baking powder, baking soda, and salt.
  2. Combine the dry ingredients into the wet in two batches until just incorporated.
  3. Pour the batter into prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted comes out clean.
  4. Cool in the pans for at least 10 minutes, then turn out onto a wire rack to cool completely before frosting.
Frosting
  1. In a large bowl, cream together the 1/2 cup butter and cream cheese.
  2. Add in the powdered sugar, 2 tablespoons limoncello, and lemon zest.
  3. Mix until well combined.
Assembly
  1. Place one layer of the cooled cake on a cake plate and spread about a cup of frosting.
  2. Top with the second layer and frost the top and sides of the cake.
  3. Garnish with lemon slices if desired.

Notes

Store any leftover cake in an airtight container in the fridge for about 3 to 5 days. For longer storage, slice and freeze wrapped pieces in plastic wrap for up to 3 months. Make sure your ricotta is well-drained and that the butter and cream cheese are at room temperature before mixing.