Light, Moist, Creamy & Bursting with Italian Sunshine

Oh my sweet friends… this cake right here is pure sunshine on a plate.

This Limoncello Ricotta Layer Cake is light yet rich, fluffy yet moist, sweet yet delicately citrusy. It’s the kind of cake that feels elegant enough for a spring gathering but cozy enough for a weekend family dessert.

As Poulef, I always say desserts should feel joyful—not complicated. And this cake? It delivers bakery-level beauty with simple ingredients and step-by-step ease.

If you love lemon desserts, Italian-inspired baking, or soft ricotta cakes, you’re about to meet your new favorite showstopper.

Let’s bake something unforgettable.

Why You’ll Love This Limoncello Ricotta Cake

This cake is:

• Soft and incredibly moist
• Light but indulgent
• Bright with fresh lemon flavor
• Balanced with creamy ricotta richness
• Perfect for spring and summer
• Ideal for brunches, Easter, Mother’s Day, and weekend gatherings

The ricotta keeps the crumb tender.
The limoncello adds a delicate citrus depth.
The lemon zest makes it pop.

And once layered with lemon cream frosting? Absolute magic.

What is Limoncello?

Limoncello is a traditional Italian lemon liqueur made from lemon zest, alcohol, sugar, and water. It adds a refined citrus note that enhances—not overwhelms—the cake.

Don’t worry: most alcohol bakes off in the oven.

If preferred, you can substitute fresh lemon juice.

Full Ingredient List (Yields 8–10 Slices)

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For the Ricotta Lemon Cake Layers

• 2 cups (250g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 3 large eggs (room temperature)
• 1 cup (250g) whole milk ricotta cheese
• ¼ cup (60ml) limoncello liqueur
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest (from about 2 lemons)
• 1 teaspoon pure vanilla extract
• ½ cup (120ml) whole milk

For the Lemon Ricotta Frosting

• ½ cup (113g) unsalted butter, softened
• 1 cup (250g) whole milk ricotta (drained well)
• 2 ½ cups (300g) powdered sugar
• 2 tablespoons limoncello
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• Pinch of salt

Optional Garnish

• Lemon slices
• Candied lemon peel
• Powdered sugar dusting
• Fresh mint leaves

Ingredient Tips for Perfect Texture

Ricotta

Use whole milk ricotta for creaminess. Drain excess liquid for thicker batter.

Lemon Zest

Rub zest into sugar before mixing—it releases essential oils.

Limoncello

Use high-quality limoncello for best flavor.

Room Temperature Ingredients

Ensure butter, eggs, and ricotta are room temperature for smooth mixing.

Step-by-Step Instructions

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Step 1: Preheat & Prepare

Preheat oven to 350°F (175°C).

Grease and line two 8-inch round cake pans.

Step 2: Mix Dry Ingredients

In a bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt

Set aside.

Step 3: Cream Butter & Sugar

Beat butter and sugar for 3–4 minutes until light and fluffy.

Add lemon zest and mix.

Step 4: Add Eggs & Ricotta

Add eggs one at a time.

Mix in ricotta until smooth.

Step 5: Add Flavorings

Mix in:

• Limoncello
• Lemon juice
• Vanilla extract

Step 6: Alternate Dry & Milk

Add dry ingredients in batches alternating with milk.

Mix gently until combined.

Do not overmix.

Step 7: Bake

Divide batter evenly into pans.

Bake for 25–30 minutes.

A toothpick should come out clean.

Cool completely.

Make the Lemon Ricotta Frosting

Step 1: Beat Butter

Beat softened butter until creamy.

Step 2: Add Ricotta

Mix in well-drained ricotta until smooth.

Step 3: Add Sugar & Flavor

Gradually add powdered sugar.

Mix in limoncello, lemon juice, zest, and salt.

Beat until fluffy.

Assemble the Cake

1. Place first cake layer on serving plate.
2. Spread frosting evenly.
3. Add second layer.
4. Frost top and sides.
5. Garnish with lemon slices or powdered sugar.

Chill 30 minutes before slicing for clean cuts.

Texture & Flavor Profile

This cake is:

• Moist and tender
• Light yet creamy
• Brightly citrus
• Slightly tangy
• Elegant and refreshing

Perfect balance of sweet and tart.

Storage Instructions

Refrigerate up to 4 days.

Bring to room temperature before serving.

Freeze unfrosted layers up to 2 months.

Nutritional Information (Per Slice Approx.)

Nutrient	Amount
Calories	420
Carbohydrates	48g
Sugar	34g
Fat	20g
Protein	8g
Fiber	1g

Perfect For

• Spring gatherings
• Easter dessert table
• Bridal showers
• Weekend baking
• Lemon lovers

Related Recipes You’ll Love

• Lemon Blueberry Layer Cake – https://poulef.com/lemon-blueberry-layer-cake
• Ricotta Pound Cake – https://poulef.com/ricotta-pound-cake
• Classic Lemon Loaf – https://poulef.com/classic-lemon-loaf
• Raspberry Lemon Bars – https://poulef.com/raspberry-lemon-bars
• Orange Almond Cake – https://poulef.com/orange-almond-cake

Pinterest Interactive Section

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https://www.pinterest.com/poulefrecipe/

Tell me:

• Did you use limoncello or fresh lemon only?
• Did you add lemon curd between layers?
• Would you serve this for Easter or Mother’s Day?

Tag me so I can share your beautiful cake

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