This zesty Italian limoncello-ricotta cake is a citrusy, melt-in-your-mouth moist, and soft dessert that’s surprisingly easy to make and perfect for any occasion!
I'm sure you're going to love this recipe as much as I do.
With the perfect balance of bright, zesty lemon flavor and the rich, creamy texture of ricotta, this limoncello ricotta cake is truly a dream come true.
With the perfect balance of bright, zesty lemon flavor and the rich, creamy texture of ricotta, this limoncello ricotta cake is truly a dream come true.
Perfect to celebrate a special event or a delicious way to end a family meal on a sweet note, this cake has it all—richness, elegance, and a refreshing citrus kick.
This cake is one of my newest favorites, it's surprisingly quick and easy to make cake. It's light, moist, and incredibly flavorful. The ricotta adds a creamy decadence while keeping the cake wonderfully moist, and the Limoncello provides a vibrant, sunny flavor.
Once baked, it’s soaked in a luscious lemon syrup, which adds an extra burst of zesty freshness, enhancing the overall flavor and making the cake even more moist and irresistible.
Please note, that the limoncello liqueur is added to the batter before baking, so the alcohol evaporates during the baking process, making it completely safe and kid-friendly. You get all the delicious citrus flavor without any alcohol, so everyone can enjoy it!
Here are some things to keep in mind when baking this cake:
Draining the ricotta cheese: Most people's main mistake when making ricotta cakes is not draining the ricotta properly. Make sure not to skip this step! Excess moisture can affect the texture of your cake, so take the time to drain it thoroughly.
Lemon syrup: Don’t skip the lemon syrup! It soaks into the cake, enhancing the lemon flavor and adding extra moisture.
Decorating: For a beautiful finish, dust with powdered sugar, add thin slices of fresh lemon, and top with fresh mint leaves for a pop of color and freshness.
Wrap the cake tightly in plastic wrap or keep it in an airtight container to prevent it from drying out. It will stay fresh at room temperature for up to 2 days.
Refrigeration: For longer storage, refrigerate the cake. Cover the cake with plastic wrap or store it in an airtight container. It will stay fresh in the fridge for up to 5 days. Before serving, you can let the cake sit at room temperature for about 20-30 minutes to bring it back to its soft, moist texture.
Here are some possible substitutions:
Limoncello: If you don't have limoncello or prefer a non-alcoholic option, you can substitute it with an equal amount of fresh lemon juice plus 1 teaspoon of lemon extract.
Lemon syrup: You can also substitute limoncello for lemon juice in the syrup to give the cake an extra burst of citrus with a slightly boozy twist.
How to store your Italian Limoncello Ricotta Cake
Room Temperature: If you plan to enjoy the cake within a day or two, you can store it at room temperature.Wrap the cake tightly in plastic wrap or keep it in an airtight container to prevent it from drying out. It will stay fresh at room temperature for up to 2 days.
Refrigeration: For longer storage, refrigerate the cake. Cover the cake with plastic wrap or store it in an airtight container. It will stay fresh in the fridge for up to 5 days. Before serving, you can let the cake sit at room temperature for about 20-30 minutes to bring it back to its soft, moist texture.
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For the best texture, freeze the cake before adding the lemon syrup. After thawing, you can make the syrup fresh and pour it over the cake. To thaw, transfer the wrapped cake to the refrigerator and let it thaw overnight. Once thawed, let the cake sit at room temperature for about 30 minutes to soften. After thawing, you can add the lemon syrup to refresh the flavors and moisture.
Ready to try this recipe too?!?
Ready to try this recipe too?!?
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