Recipe Detail

Limoncello Ricotta Cake

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  • Brief Description

    Limoncello ricotta cake with lemon cream cheese frosting.

  • Main Ingredient


  • Category:  Desserts

  • Cuisine:  Italian

  • Prep Time:  15 min(s)

  • Cook Time:  35 min(s)

  • Recipe Type:  Public

  • Source:

  • Tags:

  • Notes:

    If you don't have limoncello, just substitute lemon juice for the limoncello.

  • Posted By:  CookingwiththeCalancas

  • Posted On:  Apr 11, 2023

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Number of Servings:


  1. Limoncello Cake
  2. 3/4 cups - unsalted butter, softened (3/4 cup = 1-1/2 sticks)
  3. 1 1/2 cups - sugar
  4. 15 ounces - whole milk ricotta
  5. 3 - large eggs
  6. 1/4 cups - limoncello liqueur
  7. 1 teaspoons - lemon zest (from one lemon)
  8. 1 teaspoons - vanilla extract
  9. 1 1/2 cups - all-purpose flour
  10. 1 teaspoons - baking powder
  11. 1/2 teaspoons - baking soda
  12. 1/2 teaspoons - salt
  13. Limoncello Cream Cheese Frosting
  14. 1/2 cups - unsalted butter, softened (1/2 cup = 1 stick)
  15. 8 ounces - cream cheese
  16. 4 cups - powdered sugar
  17. 2 tablespoons - Limoncello liqueur
  18. 1 teaspoons - lemon zest (from one lemon)
  19. Garnish
  20. 2 tablespoons - candied lemon peel (optional)


Preheat oven to 350 degrees F. Butter and flour two 8-inch round cake pans and line the bottoms with a parchment round. Set aside.

In a stand mixer or large bowl with an electric mixer, cream together the butter and sugar until well combined. Add the ricotta and blend until light and fluffy, about 5 minutes. Mix in the eggs, one at a time, incorporating them well. Mix in the Limoncello, lemon zest and vanilla.

In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients in two batches, stirring until just combined.

Pour the batter into prepared pans and smooth as needed. Bake for 30-35 minutes or until the cake is set and a toothpick inserted near the center comes out clean.

Let cool in pan for at least 10 minutes before turning out onto a wire rack to cool completely before frosting.

To make the Limoncello Cream Cheese Frosting, in a large bowl cream together the butter and cream cheese. Add in the powdered sugar, Limoncello and lemon zest. Mix until all is well combined. Place one layer of the cooled cake on a pedestal or cake plate and spread with about one cup of frosting. Place on the top layer of the cake and spread the remaining frosting all over the cake.

Sprinkle candied lemon peel over the top if using.




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