I can never resist a ricotta cake that turns out this creamy, bright, and delicately sweet. This gluten free limoncello version has that bakery-style magic that makes every slice feel extra special.

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I’m obsessed with this Creamy Limoncello Italian Ricotta Cake because it tastes bright without being sharp, sweet without getting heavy, and rich without turning into a brick. The whole-milk ricotta gives it that smooth, custardy middle I can’t stop sneaking bites of, while limoncello brings a sunny little kick that keeps every forkful interesting.

And yes, it’s gluten free, but I don’t love it “for a gluten free cake.” I love it because it’s ridiculously good. Light, creamy, lemony.

The kind of dessert I keep slicing thinner and thinner, pretending I’m not going back for more again and again.

Ingredients

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Whole-milk ricotta makes it creamy, soft, and a little protein-packed.
Eggs hold everything together and give the cake that custardy bite.
Sugar sweetens things up without making it taste like frosting.
Almond flour keeps it gluten-free and adds a tender, nutty feel.
Corn starch helps the texture stay smooth, not dense or gritty.
Baking powder gives it a gentle lift, so it’s not too heavy.
Salt keeps the sweetness in check.
Tiny ingredient, big job.
Lemon zest brings the bright, fresh flavor you’ll notice first.
Lemon juice adds tang, so the cake doesn’t taste flat.
Limoncello makes it fun, citrusy, and just a little grown-up.
Vanilla rounds out the lemon and makes everything taste warmer.
Melted butter adds richness.
Basically, it makes each bite feel special.
Powdered sugar is optional, but it’s pretty and sweet.
Plus, effortless.

Ingredient Quantities

2 cups (450 g) whole‑milk ricotta cheese

3 large eggs

3/4 cup (150 g) granulated sugar

1 cup (120 g) almond flour, finely ground

2 tablespoons corn starch

1 teaspoon baking powder, gluten free

1/4 teaspoon fine salt

2 tablespoons finely grated lemon zest (from about 2 lemons)

2 tablespoons fresh lemon juice

3 tablespoons limoncello liqueur

1 teaspoon pure vanilla extract

4 tablespoons (60 g) unsalted butter, melted and cooled

2 tablespoons powdered sugar for dusting, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Place ricotta in a fine mesh sieve or cheesecloth set over a bowl and let drain 15 to 20 minutes to remove excess whey.

3. In a large bowl whisk eggs and granulated sugar until pale and slightly thickened, about 2 to 3 minutes.

4. Whisk in drained ricotta until smooth, then add lemon zest, lemon juice, limoncello, and vanilla and stir to combine.

5. In a separate bowl whisk together almond flour, corn starch, baking powder, and salt.

6. Fold the dry ingredients into the ricotta mixture until just combined, then stir in the melted cooled butter until incorporated.

7. Pour batter into the prepared pan, smooth the top, and tap once on the counter to release air bubbles.

8. Bake until the top is set and a toothpick inserted near the center comes out with a few moist crumbs, about 40 to 55 minutes depending on oven and pan; if top browns too quickly tent loosely with foil.

9. Cool in the pan on a wire rack to room temperature, then chill at least 2 hours or overnight. Release the springform, dust with powdered sugar if desired, slice and serve.

Equipment Needed

1. 9-inch springform pan, greased
2. Parchment paper round to line the pan
3. Fine mesh sieve or cheesecloth with a bowl for draining ricotta
4. Large mixing bowl plus one smaller bowl for dry ingredients
5. Whisk for eggs and sugar and for dry ingredients
6. Rubber spatula for folding batter and smoothing the top
7. Measuring cups and spoons for dry and wet ingredients
8. Oven mitts and a baking sheet to catch any spills
9. Wire cooling rack and a toothpick for testing doneness

FAQ

Can I use store bought ricotta or should it be homemade? Either works; drain store bought ricotta in a fine mesh sieve or cheesecloth for 30 to 60 minutes to remove excess whey for a firmer, creamier cake.

Is this cake gluten free? Yes, with almond flour and gluten free baking powder this recipe is naturally gluten free. Ensure all packaged ingredients are labeled gluten free if needed.

What can I substitute for limoncello? Use an equal amount of orange or lemon liqueur, or 2 tablespoons lemon juice plus 1 tablespoon water or simple syrup for alcohol free option.

How do I know when the cake is done? The center should be set but slightly jiggly; a toothpick inserted near the center will come out mostly clean with a few moist crumbs. The top will be lightly golden.

How should I store leftovers and how long will they keep? Cool completely, then cover and refrigerate for up to 4 days. For longer storage freeze slices wrapped tightly for up to 2 months; thaw overnight in the fridge.

How should I serve the cake? Dust with powdered sugar and serve chilled or at cool room temperature. It pairs beautifully with fresh berries, a spoonful of lemon curd, or a light drizzle of cream.

Creamy Limoncello Italian Ricotta Cake Recipe Substitutions and Variations

Ricotta cheese: mascarpone (1 to 1, richer and silkier); full fat Greek yogurt (strain for 30 minutes to thicken, use slightly less by volume); farmer cheese or fromage blanc (similar texture, 1 to 1).
Almond flour: finely ground almond meal (1 to 1, slightly coarser crumb); 1 cup all purpose flour plus omit the 1 teaspoon baking powder if using self rising flour and reduce liquid slightly; hazelnut flour (1 to 1, gives a nuttier flavor).
Limoncello: equal parts fresh lemon juice plus 1 tablespoon simple syrup or honey to replace sweetness; vodka with 1 teaspoon lemon extract per tablespoon replaced; orange liqueur like Cointreau or Grand Marnier (1 to 1) for a different citrus note.
Corn starch: arrowroot powder (1 to 1, good for a glossy, light crumb); potato starch (use slightly less, about 3 parts potato starch to 4 parts cornstarch); tapioca starch (use 1 to 1, may give a chewier texture).

Pro Tips

1. Drain the ricotta well and let it come close to room temperature before mixing. That small step makes the batter silkier and helps it incorporate without lumps or overmixing.

2. Fold the dry ingredients in gently and stop as soon as they disappear. Overworking this batter will make the cake dense instead of light and tender.

3. Watch the edges and tent with foil if they color too fast, but check doneness by a toothpick near the center. You want a few moist crumbs clinging, not wet batter. Oven temps and pan types vary a lot, so trust the toothpick more than the clock.

4. Chill the cake thoroughly before slicing for clean cuts and better flavor. If you want a brighter lemon hit, brush the top lightly with a teaspoon of limoncello or lemon syrup right after baking, then cool and chill.

Creamy Limoncello Italian Ricotta Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I can never resist a ricotta cake that turns out this creamy, bright, and delicately sweet. This gluten free limoncello version has that bakery-style magic that makes every slice feel extra special.

Servings

servings

Calories

365

kcal

Equipment: 1. 9-inch springform pan, greased
2. Parchment paper round to line the pan
3. Fine mesh sieve or cheesecloth with a bowl for draining ricotta
4. Large mixing bowl plus one smaller bowl for dry ingredients
5. Whisk for eggs and sugar and for dry ingredients
6. Rubber spatula for folding batter and smoothing the top
7. Measuring cups and spoons for dry and wet ingredients
8. Oven mitts and a baking sheet to catch any spills
9. Wire cooling rack and a toothpick for testing doneness

Ingredients

2 cups (450 g) whole‑milk ricotta cheese
3 large eggs
3/4 cup (150 g) granulated sugar
1 cup (120 g) almond flour, finely ground
2 tablespoons corn starch
1 teaspoon baking powder, gluten free
1/4 teaspoon fine salt
2 tablespoons finely grated lemon zest (from about 2 lemons)
2 tablespoons fresh lemon juice
3 tablespoons limoncello liqueur
1 teaspoon pure vanilla extract
4 tablespoons (60 g) unsalted butter, melted and cooled
2 tablespoons powdered sugar for dusting, optional

Directions

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Place ricotta in a fine mesh sieve or cheesecloth set over a bowl and let drain 15 to 20 minutes to remove excess whey.
In a large bowl whisk eggs and granulated sugar until pale and slightly thickened, about 2 to 3 minutes.
Whisk in drained ricotta until smooth, then add lemon zest, lemon juice, limoncello, and vanilla and stir to combine.
In a separate bowl whisk together almond flour, corn starch, baking powder, and salt.
Fold the dry ingredients into the ricotta mixture until just combined, then stir in the melted cooled butter until incorporated.
Pour batter into the prepared pan, smooth the top, and tap once on the counter to release air bubbles.
Bake until the top is set and a toothpick inserted near the center comes out with a few moist crumbs, about 40 to 55 minutes depending on oven and pan; if top browns too quickly tent loosely with foil.
Cool in the pan on a wire rack to room temperature, then chill at least 2 hours or overnight. Release the springform, dust with powdered sugar if desired, slice and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.