Limoncello Ricotta Cake
A light and flavorful Limoncello Ricotta Cake that features a creamy frosting and zesty lemon notes, perfect for any celebration.
Equipment
- Oven
- stand mixer
- 9-inch round cake pans
- Parchment paper
- Fine mesh sieve
Ingredients
Cake Ingredients
- ¾ cup unsalted butter softened
- 1 ½ cups granulated sugar
- 15 ounces whole milk ricotta well drained
- 3 large eggs
- ¼ cup limoncello liqueur
- 1 teaspoon lemon zest from one lemon
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour (210 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Limoncello Cream Cheese Frosting
- ½ cup unsalted butter softened
- 8 ounces cream cheese softened
- 4 cups powdered sugar (400 grams)
- 2 tablespoons limoncello liqueur
- 1 teaspoon lemon zest from one lemon
- lemon slices for garnish (optional)
Instructions
Cake Instructions
- Preheat 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 up mixer or large bowl with an electric mixer, beat together the butter and sugar until well combined. Add the drained ricotta and blend until light and fluffy, about 4-5 minutes. Mix in the eggs, one at a time, incorporating well. Then add in the ¼ cup Limoncello, lemon zest, and vanilla.
- In a separate bowl, whisk the flour, baking powder, baking soda, and salt. Mix the dry ingredients to the wet in two batches, until just combined.
- Pour the batter into prepared pans and smooth as needed. Bake 30-35 minutes, or until the cake is set and a toothpick inserted in the center of the cake comes out clean. Let cool in pan at least 10 minutes before turning out onto a wire rack to cool completely before frosting.
Frosting Instructions
- 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 zest. Mix until well combined.
- Place one layer of the cooled cake on pedestal or cake plate and spread on about a cup of frosting. Place on the top layer of the cake and spread the remaining frosting all over the cake. Garnish with sliced lemons if desired.
Notes
Make sure you are draining your ricotta well before using. Be sure you take the time to beat the ricotta in with the butter and sugar (4-5 minutes) so you end up with a fluffy and moist, rather than dense cake. You can make the cake layers ahead of time. Just bake as usual, cool completely, then refrigerate in an airtight container for up to two days in advance. Change up the frosting by using mascarpone cheese instead of the cream cheese. The frosted cake can be made up to two days in advance. Just refrigerate in an airtight container and don’t add the lemon garnish until ready to serve.
Nutrition
Serving: 1sliceCalories: 489kcalCarbohydrates: 62gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 101mgSodium: 329mgPotassium: 78mgFiber: 0.3gSugar: 51gVitamin A: 803IUVitamin C: 0.3mgCalcium: 96mgIron: 1mg
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