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 cheese 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 desserts with ricotta cheese to end a meal, right? Today, I would like to share with you this Lemon 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!
Italian Desserts we love:
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 desserts with limoncello is the refined and elegant taste. Imagine 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 2020!
Happy New Year 🙂
Bonne Année 🙂
Buon Anno 🙂
THANKS SO MUCH for following and being part of the She loves biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this Italian Limoncello Dessert Recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Creamy Limoncello Italian Ricotta Cake Recipe
Ingredients
- 2 cups ricotta cheese well drained
- 4 eggs
- 4 tablespoons sugar granulated
- 4 tablespoons limoncello creamy or not creamy
- lemon zest from 1 lemon
Instructions
- 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.
Notes
Nutrition
Karen says
This will become a household favourite…just beautiful, thank you ❤🙏
Maria says
My pleasure Karen! Thanks so much for taking the time to comment, appreciate it : )
Susan McGaughey says
I just made this fabulous dessert. My husband’s Family is from the Campagna region of Italy, so that really made this dessert special. Just the right amount of sweetness!
Maria says
Thanks so much for sharing Karen! Glad to hear you enjoyed this Ricotta Cake!
Ann Presley says
Lovely and light! This will be something I make often!
Maria says
I am thrilled to hear you enjoyed this simple ricotta cake Ann. Thanks so much for stopping by, appreciate it.
Jessica says
Made this recipe and just took out of the oven.
Looks beautiful. Waiting for it to cool off to taste. It took only 30 minutes in oven at 325 on convection. I used my stoneware 8 x 8 pan.
Wishing I could share a pic cause it really is pretty.
Thank you for the recipe!
Maria says
So wonderful to hear this Jessica! Thanks so much for sharing, appreciate it!
Janice says
I made this for the first time today. It turned out beautifully . It is so light and tasty and quick to assemble. Thank you for sharing this recipe Maria. Definitely goes into the Tested/Keep Folder. Yum Yum
Maria says
How wonderful Janice! Thanks so much for taking the time to share, truly appreciate it!
Karen says
This is a wonderfully light dessert… relatively low carbohydrates and very easy. This is a recipe I will use often.
Maria says
How wonderful to hear this Karen! Thanks so much for taking the time to comment, truly appreciate it!
Elizabeth says
Could you convert the cup weight to grams please.
Perfect recipe for my lemoncello
Maria says
Hi Elizabeth, 2 cups of ricotta is approximately 460grams. Hope you get a chance to try it. Thanks for stopping by.
Nancy says
How many days in advance can you make this cake please. It’s amazing
Maria says
I will usually make this ricotta cake the day before I plan to serve it. I Like to serve it cold, with fresh fruit and a drizzle of limoncello over the top. Happy holidays Nancy 🙂
Vicki says
Looks great and sounds delish. Can this recipe be doubled without a problem?
Maria says
Thanks Vicki! To be honest, I have never tried it. Would love to hear about your results if you do decide to try it. Thanks for stopping by 🙂
Matt says
My rendition taste wonderful but not as pretty as yours. Mine blistered a little.
How did you get that nice ridge/crust on edge of yours? I used 8×8.
Maria says
I also used an 8×8 baking pan to bake this ricotta cake. Not sure if it makes a difference but mine is glassware. Oven temperature might be another contributing factor as every oven is different. The only other thing I can think of is if you used the convection mode on your oven. Not sure if that helps. Appreciate your comment, thanks for stopping by 🙂
Clarissa says
I discovered your website a few weeks ago and it has warmed my heart to see so many recipes that my mama used to make. Grazie! Happy new year.
Maria says
My pleasure Clarissa, welcome to She Loves Biscotti ♥ Really appreciate your kind words. Would also like to wish you a very Happy New Year 🙂
Ciao Chow Linda says
I have a lot of homemade limoncello and never know what to do with all of it, other than drink it straight. This delicious cake looks like the perfect solution.
Maria says
Can’t go wrong with limoncello and ricotta! Thanks so much for dropping by Linda ♥♥♥