Limoncello Ricotta Cake
Recipe by: Jarka
Created: October 9, 2025, 8:38 p.m. Updated: October 9, 2025, 9:44 p.m.
I make this limoncello ricotta cake when I want something fresh and simple. It is creamy from ricotta, full of lemon zest, and a little perfume from limoncello. There is no flour, so it is naturally gluten free, and the texture is very light, almost like a soft cheesecake. I bake it low and slow, then let it cool and chill so the flavor gets clean and bright. Before serving I add a few slices of fresh lemon or berries on top. It is an easy dessert for weekends, but also nice for guests.
Ingredients
Limoncello Ricotta Cake
- 4 eggs
- 500g ricotta
- 160g sugar
- 72g corn starch
- 45g limoncello
- 2 lemons zest only
Preparation Steps
Hey there, chef! Let's make some magic with this recipe. For the best results, try to stick to the steps and ingredients list like glue. Think of it like a science experiment – weird substitutions might make things go *boom* (and not in the tasty way). 😉
Limoncello Ricotta Cake
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Preheat the oven to 325°F or 165°C. Place a rack in the center.
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Separate the eggs. Put yolks in one bowl and whites in another.
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In a mixing bowl, whisk ricotta, egg yolks, and 90 g sugar until smooth. Whisk in starch, limoncello, and the zest of 2 lemons.
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In a clean, grease-free bowl, whip the egg whites to a soft foam. Sprinkle in the remaining 70 g sugar in 2 additions, whipping well after each, until stiff and glossy.
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Add the whipped egg whites to the ricotta mixture and gently fold with a spatula until just combined.
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Prepare an 8 inch springform pan. Line the bottom with parchment.
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Pour the batter into the pan and smooth the top.
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Bake at 325°F for about 45 min, until lightly golden. Do not open the oven while it bakes.
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Turn off the oven, crack the door open, and let the cake cool inside until it reaches room temperature.
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Refrigerate until cold, 2 to 3 hours or overnight. Dust with powdered sugar, top with fresh fruit, and serve.