Sunshine on a Plate: Easy Limoncello Ricotta Cake
Bright, zesty, and ready in under an hour—this Limoncello Ricotta Cake is your shortcut to sweet summer bliss. It’s soft, light as air, and kissed with the irresistible flavor of Italian sunshine. Whether you're hosting a garden brunch, planning a summer picnic, or simply craving a treat that tastes like vacation, this cake has you covered.
Made with creamy ricotta and a splash of limoncello liqueur, it’s that effortlessly elegant dessert that feels like a warm breeze and a clink of glasses under the sun. Just dust with powdered sugar, pour yourself a limoncello martini (or a scoop of Sgroppino), and let the golden hour linger a little longer.
But what makes this cake so special—and why will everyone ask for seconds?
This lemony dream is everything a summer bake should be: unfussy, light, and packed with flavor. The ricotta creates an ultra-moist, tender crumb, while the limoncello adds a bright, boozy twist that’s as refreshing as it is delicious. You’ll have it whipped up in no time, with no fancy steps or special equipment needed. It’s pure sunshine on a plate.
Looking for more ways to serve up those citrusy vibes? Try my No-Bake Limoncello Lavender Cheesecakes for a delicate floral twist, or cool down with a classic Sgroppino cocktail—both perfect partners for this ricotta cake and guaranteed to keep the summery mood going strong.
So go ahead—kick off your shoes, soak up the sun, and let your soul unwind with a slice of this dreamy Limoncello Ricotta Cake. You deserve it. 🌼🍋
🥘 Ingredients
Wet ingredients
- Eggs (room temperature)
- Whole milk ricotta cheese
- Neutral oil (like sunflower or canola)
- Limoncello liqueur
- Fresh lemon zest
- Pure vanilla extract
Dry ingredients
- Granulated sugar
- All-purpose flour
- Oat flour (for a lovely texture)
- Baking powder
- Salt
For topping (optional but highly recommended)
- Powdered sugar for dusting
See the recipe card for quantities.
🔪 Instructions
Step 1: Preheat the oven
Set your oven to 350°F (175°C). Grease and line a round springform pan with parchment paper so the cake slides out like a dream.
Step 2: Whisk the wet ingredients
In a large mixing bowl, whisk together the eggs, ricotta, oil, limoncello, lemon zest, and vanilla. It should look smooth, creamy, and sunshiney!
Step 3: Mix the dry ingredients
In a second bowl, combine the sugar, all-purpose flour, oat flour, baking powder, and salt. Whisk it all together until evenly mixed.
Step 4: Combine wet and dry
Add the dry ingredients to the wet and stir gently until just combined. No need to go wild—overmixing makes cake sad.
Step 5: Bake that beauty
Pour the batter into your prepared pan and smooth out the top. Bake until the top turns golden and a toothpick poked in the center comes out clean.
Step 6: Let it cool
Cool the cake in the pan for about 10 minutes, then gently transfer it to a wire rack to cool completely.
Step 7: Make it sparkle
Right before serving, dust the top with powdered sugar for that extra touch of sunshine and charm. 💫
🌡️ Storage
This cake is best enjoyed fresh, but if you have leftovers (lucky you!), here’s how to keep them just right:
- Short-term: Store slices in an airtight container at room temperature for up to 2 days. Hold off on the powdered sugar until just before serving to keep that beautiful, lightly crisp top from softening.
- Avoid the fridge: While tempting, refrigeration will ruin that delicate top layer and take away some of the cake’s magic. It’s best to keep it cool and dry on the counter instead.
- Skip the cake dome: A full dusting of powdered sugar plus a cake bell equals soggy disappointment. Slice first, store plain, and dust later for the ultimate experience.
🍸 What to serve with
This cake is already a showstopper on its own, but here are a few fun ways to make it part of a dreamy summer spread:
- Sgroppino! This icy-cool lemon prosecco cocktail is the perfect bright, bubbly pairing.
- Fresh berries & whipped cream: For a simple garnish that adds color and complements the lemony notes.
- A limoncello spritz or limoncello elderflower martini: Because why not lean into the Italian summer feeling?
💭 Top tips
- Serving a crowd? Go ahead and dust the entire cake with powdered sugar—it looks absolutely stunning and gives it that festive, “wow, did you make this?!” vibe.
- Saving some for later? Slice the cake first and dust each piece just before serving. If you dust the whole cake and store it under a cake bell, the delicate, slightly crisp top will sadly turn soggy. And that top is so good—you want to keep that little bit of crunch!
🍽 Equipment
- Hand or stand mixer
- Mixing bowls
- Whisk
- Spring form pan
- Spatula
- Cooling rack
If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.
📖 Recipe
Easy Limoncello Ricotta Cake Recipe
Equipment
- Hand or stand mixer
- Spring form pan
Ingredients
Wet ingredients
- 3 large eggs room temperature
- 1 cup Whole milk ricotta cheese
- ½ cup Neutral oil (like sunflower or canola)
- ½ cup Limoncello liqueur
- Zest of 2 lemons
- 1 teaspoon Vanilla extract
Dry ingredients
- 1 cup Granulated sugar
- 1 ¼ cups All-purpose flour
- ½ cup Oat flour
- 2 teaspoon Baking powder
- ¼ teaspoon Salt
Topping
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a springform pan with parchment paper.
- In a large bowl, whisk together 3 large eggs, 1 cup Whole milk ricotta cheese, ½ cup Neutral oil, ½ cup Limoncello liqueur, Zest of 2 lemons, and 1 teaspoon Vanilla extractuntil smooth and creamy.3 large eggs, 1 cup Whole milk ricotta cheese, ½ cup Neutral oil, ½ cup Limoncello liqueur, Zest of 2 lemons, 1 teaspoon Vanilla extract
- In a separate bowl, whisk together 1 cup Granulated sugar, 1 ¼ cups All-purpose flour, ½ cup Oat flour, 2 teaspoon Baking powder, and ¼ teaspoon Salt.1 cup Granulated sugar, 1 ¼ cups All-purpose flour, ½ cup Oat flour, 2 teaspoon Baking powder, ¼ teaspoon Salt
- Add the dry mixture to the wet and stir gently until just combined—don’t overmix!
- Pour the batter into your pan, smooth the top, and pop it in the oven.
- Bake about 45 minutes until golden on top and a toothpick comes out clean.
- Let the cake cool in the pan for a bit, then transfer it to a wire rack.
- Just before serving, dust generously with Powdered sugar —and enjoy every bite! 💛Powdered sugar
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling - FDA.
Audrey says
I don't drink much alcohol but I do love limoncello - such a refreshing flavor. I LOVED this in a cake! So good.
Nora says
Thank you! I am so happy you liked it, Audrey!
Nicole Kendrick says
This cake is so good! The lemon flavor is so bright, and the ricotta makes it so tender.
Nora says
That is wonderful! Thank you, Nicole!
Paula says
Wow! Was amazed at how delicious this cake recipe is. It's such a simple recipe, and was so flavorful, the perfect summer treat.
Nora says
Thank you so much, Paula! I am happy you liked it!
Sabrina says
I love the tender crumb and tangy flavor. This is a wonderful recipe, thanks!
Nora says
Thank you so much, Sabrina!
Lindsay says
This turned out SO perfectly for a brunch I hosted - it was so fresh and lemony and simple to make!
Nora says
Thank you! I’m happy it brought you joy.