This Creamy Limoncello Italian Ricotta Cake Recipe is a light and refreshing gluten free, ricotta dessert with just the right amount of sweetness. So simple and convenient to prepare, it is the perfect way to end any holiday meal.
So here we are, about to begin another year! Time really does fly when you are having fun! Hopefully, this past year has been good to all of you.
It is always nice to end a holiday meal with a refreshing ricotta dessert. I mean, there will definitely be no shortage of cookies: I have made and glazed my Mostaccioli di Mamma cookies; my Pizzelle are all neatly stacked; I could never forget my Soft Amaretti Cookies; and my family will revolt without these Chocolate Snow Caps!
But, despite all that, there is nothing like a desert with ricotta cheese to end a meal, right? Today, I would like to share with you this Creamy Limoncello Italian Ricotta Cake Recipe. If you recall, I made some Creamy Limoncello a few months ago. I still have a bottle in the freezer that I will use exclusively for desserts.
FOUR reasons to love this ricotta cake:
1- Quick to make: This limoncello dessert recipe takes about ten minutes to assemble. That’s it! Since it only has five ingredients, it really is only a matter of whipping all of the ingredients — ricotta cheese, eggs, sugar, lemon zest and Limoncello — together in your stand mixer. and then pouring the resulting batter into your pan. Bake it, and you’re done! How fast and easy does that sound?
2- Make it in advance: This ricotta cheese dessert recipe can be made the day before the big event. Talk about convenience! On the day that you want to serve it, just sprinkle with icing sugar and add your fresh fruits. Blueberries, strawberries, raspberries are all wonderful with this cake. Naturally, making this limoncello cake in the summer will give you more fruit options to enjoy it with. But I also love it with apple or pear compote in the fall, and with pomegranate seeds in the winter. The pomegranate seeds in particular give this cake such a glossy, twinkly finish which suits the magic of the holiday season perfectly!
3-Versatility: As I implied above, this easy ricotta dessert is perfect for all seasons — spring, summer, winter or fall. Served with seasonal fruits and a light dusting of icing sugar, it is always a big hit. A light drizzle of limoncello is always appreciated by the adults 🙂
4-Ricotta! Who doesn’t like ricotta desserts? They are so light and refreshing! Ricotta cakes are extremely appreciated, especially after a big meal. In my books, you can never go wrong with ricotta!
Origins of the recipe for Ricotta Cake:
Over a decade ago, I picked up a cook book entitled The Italian Way in a second-hand book store. The simplicity and convenience of this ricotta dessert recipe immediately caught my eye, and I just had to try it out. It’s been a hit with my family ever since I first introduced it!
What I especially love about this Italian dessert is the elegant taste of the ricotta combined with the lightness of lemon and limoncello. It’s not too sweet and not too dense, but it still feels like a treat to eat.
I would like to take a moment to thank all of you for your continued support of She Loves Biscotti. I am extremely grateful to all of you.
Wishing all of you and your dear ones many blessings of health and happiness for 2018!
Happy New Year 🙂
Bonne Année 🙂
Buon Anno 🙂
PS: Have you made this recipe?
If you have made this wonderful Italian dessert, I would love to hear about it in the comments below and be sure to rate the recipe!
Thanks so much for following and being part of the She loves biscotti community. Let’s make some new food memories!
Creamy Limoncello Italian Ricotta Cake Recipe
This Creamy Limoncello Italian Ricotta Cake Recipe is a light and refreshing gluten free dessert with just the right amount of sweetness. So simple and convenient to prepare.
- 2 cups ricotta cheese well drained
- 4 eggs
- 4 tablespoons sugar granulated
- 4 tablespoons limoncello creamy or not creamy
- lemon zest from 1 lemon
Preheat the oven to 350℉ (175°C) .
Grease or use non-stick spray to coat an 8 x 8 square baking pan. Set aside.
In a mixing bowl of stand mixer, whip the ricotta until creamy.
Add the eggs, one at a time. Make sure to scrape down the sides of the bowl.
Add the sugar, one tablespoon at a time. Scrape down the sides of the bowl.
Add the lemon zest and the liqueur. Beat until smooth.
Pour batter into greased 8 x 8 pan.
Bake in preheated oven for 30-35 minutes until light golden, firm and set.
Allow to cool before serving or can be refrigerated and served the next day.
If desired, garnish with small berries, mint leaves and drizzle with extra limoncello.
Both the creamy and the not creamy (ie clear) Limoncello work well with this recipe.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
*recipe adapted from The Italian Way
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