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Moist Italian Lemon Ricotta Cake Recipe with Easy Limoncello Glaze

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A bright and tender Italian lemon ricotta cake with a soft texture and an elegant limoncello glaze that adds a boozy zing without overpowering.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (225g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (250g) whole milk ricotta cheese
  • ½ cup (120ml) vegetable oil
  • 2 tablespoons fresh lemon zest
  • ¼ cup (60ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • ¾ cup (90g) powdered sugar, sifted
  • 2–3 tablespoons limoncello liqueur
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and dust lightly with flour, tapping out excess.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, beat sugar and eggs with an electric mixer on medium speed until pale and slightly thickened, about 3-4 minutes.
  4. Add ricotta cheese, vegetable oil, lemon zest, lemon juice, and vanilla extract to the egg mixture. Mix gently until just combined.
  5. Gradually fold dry ingredients into the wet mixture in two batches, being careful to keep as much air as possible.
  6. Pour batter into prepared pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Let cake cool in pan for 15 minutes, then transfer to a wire rack to cool completely, about 30-40 minutes.
  8. In a small bowl, whisk powdered sugar with limoncello and lemon juice until smooth. Adjust consistency with more limoncello or lemon juice if needed.
  9. Drizzle glaze evenly over cooled cake and allow to set for at least 15 minutes before slicing.

Notes

If the cake browns too quickly, tent with foil halfway through baking. Avoid overmixing to keep the cake tender. Use whole-milk ricotta for best moisture and texture. Drizzle glaze only after cake is completely cool to prevent melting. For alcohol-free glaze, substitute limoncello with extra lemon juice and a splash of water or orange blossom water.

Nutrition

Keywords: lemon cake, ricotta cake, limoncello glaze, Italian dessert, moist cake, lemon dessert, easy cake recipe

Find it online: https://cooksyla.com/moist-italian-lemon-ricotta-cake-recipe-with-easy-limoncello-glaze/