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Creamy Limoncello Italian Ricotta Cake


  • 450g ricotta cheese well drained
  • 4 eggs
  • 4 tablespoons sugar granulated
  • 4 tablespoons limoncello creamy or not creamy
  • lemon zest from 1 lemon


  • Preheat the oven to 175°C
  • Grease or use non-stick spray to coat an 8 x 8 square baking pan. Set aside.
  • In a mixing bowl of stand mixer, whip the ricotta until creamy.
  • Add the eggs, one at a time. Make sure to scrape down the sides of the bowl.
  • Add the sugar, one tablespoon at a time. Scrape down the sides of the bowl.
  • Add the lemon zest and the liqueur. Beat until smooth.
  • Pour batter into greased 8 x 8 pan.
  • Bake in preheated oven for 30-35 minutes until light golden, firm and set.
  • Allow to cool before serving or can be refrigerated and served the next day.
  • If desired, garnish with small berries, mint leaves and drizzle with extra limoncello.