Limoncello Ricotta Cake

Made with creamy ricotta cheese, bright notes of limoncello, and a delicate crumb, this cake feels luxurious and approachable at the same time.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1 10

Servings servings

Calories 498kcal

Get Recipe Ingredients

Prep Your Pan and Ingredients: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan to prevent sticking. If you don’t have a springform pan, a regular round cake pan will work, but be extra careful when transferring the cake from the pan to a cake plate.
Cream the sugar, lemon zest, lemon juice, limoncello, and butter: Using a stand mixer or handheld mixer, beat the sugar, lemon zest, and butter together in a large mixing bowl or the bowl of your stand mixer until light and fluffy, about 2–3 minutes. This step helps create a tender cake texture.
Add the Ricotta and Sour Cream and Eggs: Mix in ricotta and sour cream and beat until smooth. Add in eggs, one at a time.
Add in Flour and Baking Powder: Mix the flour, baking powder, and salt into the wet ingredients and mix until just combined.
Bake: Pour the batter into your prepared springform pan. Bake in the preheated oven for 40–50 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown, and the center should be slightly firm to the touch.
Cool and Serve: Let the cake cool in the pan for 10 minutes, then release the sides of the springform pan. Transfer the cake to a wire rack to cool completely. Dust with powdered sugar before serving, and garnish with lemon slices or whipped cream if desired.