Irresistibly Moist Limoncello Ricotta Bundt Cake – 9 Powerful Reasons This Italian-Inspired Dessert Is Pure Sunshine

Oh friends… thank you for being here. Truly. This cake right here? It’s sunshine baked into a Bundt pan.

This Limoncello Ricotta Bundt Cake is one of those desserts I love making on weekends — especially after a cozy dinner when everyone’s lingering at the table, sipping espresso and not quite ready for the night to end. It’s bright, soft, delicately sweet, and absolutely a crowd-pleaser.

The ricotta makes it unbelievably tender. The limoncello adds a fragrant citrus warmth. And that lemon glaze cascading over every curve of the Bundt? Magic.

If you love elegant-but-easy desserts like this, make sure you subscribe to my email list. I share recipes from my kitchen with all the little tips I’ve learned along the way.

Now let’s bake something beautiful.

Overview of Limoncello Ricotta Bundt Cake

This cake blends classic Italian flavors with simple baking techniques. Ricotta cheese creates a soft, moist crumb, while limoncello and fresh lemon zest give it that bright citrus aroma.

Why You’ll Love This Cake

• Incredibly moist texture
• Bright lemon flavor
• Light yet rich
• Perfect for dinner parties
• Stays fresh for days
• Elegant presentation with minimal effort

What It Tastes Like

It’s soft, tender, and lightly sweet with a refreshing lemon finish. The limoncello enhances the citrus without overpowering the cake.

It’s the kind of slice you go back for.

Full Ingredients (Complete & Detailed)

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Cake Batter

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 1 cup whole milk ricotta cheese
• 3 large eggs, room temperature
• ¼ cup limoncello liqueur
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon pure vanilla extract

Optional Lemon Glaze

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 tablespoon limoncello
• Lemon zest for garnish

Tools You’ll Need

• Large mixing bowl
• Electric mixer
• 10–12 cup Bundt pan
• Spatula
• Cooling rack

Grease and flour your Bundt pan thoroughly — those beautiful ridges deserve a clean release.

How to Make Limoncello Ricotta Bundt Cake

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Step 1: Preheat Oven

Preheat oven to 350°F (175°C).

Grease and flour a Bundt pan generously.

Step 2: Mix Dry Ingredients

In a bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt

Set aside.

Step 3: Cream Butter & Sugar

In a large bowl, beat softened butter and sugar until light and fluffy (about 3 minutes).

Step 4: Add Ricotta

Beat in ricotta cheese until smooth and creamy.

Step 5: Add Eggs

Add eggs one at a time, mixing well after each addition.

Step 6: Add Flavorings

Mix in:

• Limoncello
• Lemon juice
• Lemon zest
• Vanilla extract

Step 7: Combine

Gradually add dry ingredients to wet mixture. Mix until just combined.

Do not overmix.

Step 8: Bake

Pour batter into prepared Bundt pan.

Bake for 45–55 minutes, until a toothpick inserted comes out clean.

Cool in pan for 10–15 minutes before inverting onto rack.

Step 9: Glaze

Whisk glaze ingredients until smooth.

Drizzle over cooled cake and garnish with lemon zest.

Let set before slicing.

What to Serve with Limoncello Ricotta Bundt Cake

This cake pairs beautifully with:

• Espresso
• Cappuccino
• Fresh berries
• Whipped cream

For a full dessert table, add:

• https://poulef.com/protein-cookie-dough
• https://poulef.com/easy-homemade-carbonara
• https://poulef.com/gluten-free-banana-bread
• https://poulef.com/no-bake-energy-bites
• https://poulef.com/vegan-chocolate-chip-cookies

Sweet and savory balance always makes gatherings special.

Tips for Perfect Bundt Cake

• Use whole milk ricotta for best texture.
• Zest lemons before juicing.
• Bring eggs to room temperature.
• Do not overbake.
• Let cool before glazing.

Storage Instructions

Room Temperature: 3–4 days airtight.
Refrigerator: 6 days.
Freezer: Wrap tightly and freeze up to 3 months.

General Information

Ricotta cakes are popular throughout Italy for their tender crumb and subtle richness. Limoncello, traditionally served chilled after meals, adds depth and brightness to baked goods.

This cake is elegant but easy — my favorite combination.

Frequently Asked Questions

Can I make this alcohol-free?

Yes. Replace limoncello with extra lemon juice and zest.

Can I use low-fat ricotta?

Yes, but texture may be slightly less rich.

Why did my cake stick?

Bundt pan likely wasn’t greased thoroughly.

Can I add blueberries?

Yes — ½ cup folded in gently works beautifully.

Can I make cupcakes?

Yes. Bake 18–22 minutes.

Nutritional Information (Per Slice – 12 servings)

Nutrient	Amount
Calories	360 kcal
Carbohydrates	42g
Sugar	28g
Protein	7g
Fat	18g
Saturated Fat	10g
Fiber	1g
Sodium	220mg

Interactive Element

If you bake this Limoncello Ricotta Bundt Cake, I would LOVE to see it!

Save and share on Pinterest here:
https://www.pinterest.com/poulefrecipe/

Tag your photos and leave a review below — your creations truly inspire this kitchen community.

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