Limoncello Ricotta Layer Cake

If you’re a fan of light, citrusy desserts, this Limoncello Ricotta Layer Cake is about to become your new favorite treat. With layers of soft, ricotta-infused cake, tangy homemade lemon curd, and a creamy ricotta filling, it’s a showstopper that’s surprisingly simple to make. Perfect for any celebration or just an indulgent treat for yourself!

Why You’ll Love This Recipe

• Light and Fluffy Texture: The ricotta makes the cake moist and tender.
• Tangy Citrus Flavor: Lemon zest, lemon juice, and Limoncello liqueur bring brightness to every bite.
• Homemade Elegance: The lemon curd and ricotta filling elevate the dessert to a bakery-worthy creation.
• Versatile Garnish: The final dusting of powdered sugar with lemon slices and mint leaves makes it visually stunning.

Ingredients

For the Cake Layers:

• 1 1/2 cups All-Purpose Flour
• 2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 1 cup Ricotta Cheese, well-drained
• 1 cup Granulated Sugar
• 3 large Eggs
• 1/4 cup Limoncello Liqueur
• 1 tablespoon Lemon Zest, freshly grated
• 1 teaspoon Vanilla Extract
• 1/2 cup Butter, melted and slightly cooled

For the Lemon Curd:

• 4 large Egg Yolks
• 1/2 cup Granulated Sugar
• 1/3 cup Lemon Juice, freshly squeezed
• 1 teaspoon Lemon Zest
• 1/4 cup Butter, cut into small pieces

For the Ricotta Filling:

• 1 cup Ricotta Cheese, well-drained
• 1/2 cup Heavy Cream, whipped to soft peaks
• 1/4 cup Powdered Sugar
• 1 teaspoon Vanilla Extract

For Garnish:

• Powdered Sugar, for dusting
• Lemon Slices and Mint Leaves, for decoration

Step-by-Step Instructions

Step 1: Bake the Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the ricotta cheese and sugar until creamy and smooth.
4. Add the eggs, Limoncello, lemon zest, and vanilla extract to the ricotta mixture and beat until well combined.
5. Gradually fold the dry ingredients into the wet mixture. Gently stir in the melted butter until incorporated.
6. Divide the batter evenly between the prepared pans.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 2: Prepare the Lemon Curd

1. In a heatproof bowl, whisk together the egg yolks, sugar, lemon juice, and lemon zest.
2. Place the bowl over a pot of simmering water to create a double boiler.
3. Cook, stirring constantly, for about 8-10 minutes, or until the mixture thickens and coats the back of a spoon.
4. Remove the bowl from the heat and whisk in the butter until smooth.
5. Allow the lemon curd to cool completely before assembling the cake.

Step 3: Make the Ricotta Filling

1. In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract.
2. Gently fold in the whipped cream until the filling is smooth and fluffy.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate or cake stand.
2. Spread a generous layer of ricotta filling evenly on top of the cake.
3. Add a layer of lemon curd over the ricotta filling, smoothing it out with a spatula.
4. Place the second cake layer on top. Spread ricotta filling and a final layer of lemon curd on top.
5. Dust the cake with powdered sugar and decorate with lemon slices and mint leaves.

Step 5: Serve and Enjoy

Slice into this creamy, tangy dessert and savor the combination of bright citrus and soft, creamy ricotta. It’s a cake that looks as beautiful as it tastes!

Tips for Success

• Draining Ricotta: Ensure the ricotta is well-drained by pressing it with paper towels to remove excess moisture.
• Chilling the Curd: The lemon curd should be fully cooled before assembling the cake to prevent it from melting into the ricotta filling.
• Layer Perfection: Use a serrated knife to level the cake layers if they dome during baking.
• Serving Tip: Chill the assembled cake for at least 30 minutes before slicing to allow the layers to set.

Storage Instructions

• Refrigerator: Store the cake in an airtight container in the fridge for up to 3 days.
• Freezer: You can freeze the cake layers (unassembled) for up to 1 month. Wrap each layer tightly in plastic wrap and thaw before using.
• Lemon Curd: Store any extra lemon curd in a jar in the refrigerator for up to 2 weeks.

Frequently Asked Questions

Q: Can I substitute Limoncello in the cake?
A: Yes, you can replace it with lemon juice for a non-alcoholic version, but the flavor will be slightly different.

Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake layers and prepare the lemon curd a day in advance. Assemble the cake the day you plan to serve it for the best texture.

Q: Can I use store-bought lemon curd?
A: While homemade lemon curd has a fresher flavor, store-bought works well as a time-saver.

Serving Suggestions

This cake is perfect for special occasions like birthdays, anniversaries, or holiday gatherings. Pair it with:

• A Glass of Limoncello: To amplify the citrus flavors.
• Fresh Berries: Strawberries, raspberries, or blueberries make a lovely side.
• Hot Tea or Coffee: The cake’s citrusy brightness pairs wonderfully with a warm beverage.

A Cake to Celebrate Any Occasion

This Limoncello Ricotta Layer Cake is a celebration of flavors—light, zesty, and creamy. It’s the perfect dessert to impress guests or treat yourself to something extraordinary. Once you take a bite, you’ll understand why it’s a standout dessert. Enjoy! 🍋✨

Creative Variations to Try

While the classic Limoncello Ricotta Layer Cake is divine on its own, here are some fun variations to make this dessert uniquely yours:

1. Berry Bliss Limoncello Cake

• Add a layer of fresh or macerated berries (like raspberries, blueberries, or sliced strawberries) between the cake layers for added color and sweetness.
• Gently fold mashed berries into the ricotta filling for a fruity twist.

2. Chocolate-Lemon Fusion

• Add a thin layer of melted white or dark chocolate on top of each cake layer before spreading the lemon curd. The chocolate hardens slightly for a decadent contrast.
• Sprinkle mini chocolate chips into the ricotta filling for texture.

3. Coconut Limoncello Cake

• Add 1/4 cup of shredded coconut to the cake batter for a tropical touch.
• Sprinkle toasted coconut flakes on top of the finished cake for added crunch and flavor.

4. Gluten-Free Option

• Swap the all-purpose flour with a 1:1 gluten-free flour blend to make this dessert gluten-free.

Make It a Showstopper

Want to make this cake the centerpiece of your next celebration? Try these extra touches:

1. Layered Presentation

• Slice each cake layer in half horizontally to create a total of four layers. Alternate layers of ricotta filling and lemon curd for a stunning striped look when sliced.

2. Drip Cake Style

• Warm a small amount of lemon curd and drizzle it along the edges of the top layer for a “drip effect.” It adds a professional, polished touch.

3. Candied Lemon Garnish

• Make candied lemon slices by simmering thin slices of lemon in sugar water until translucent. Let them cool and dry, then use them as a unique, edible garnish.

Tips for Perfect Results

• Room Temperature Ingredients: Bring all your ingredients (like eggs, butter, and ricotta) to room temperature before starting. This helps the batter mix evenly for a softer, fluffier cake.
• Use Fresh Lemons: For the best flavor, stick to freshly squeezed lemon juice and freshly grated zest. Bottled lemon juice won’t give you the same brightness.
• Chill Before Serving: Allow the assembled cake to chill for at least an hour before serving. This lets the flavors meld together and makes slicing easier.

Pairing Ideas

This elegant dessert pairs beautifully with a variety of beverages and sides:

• Prosecco or Sparkling Wine: The bubbles complement the tangy citrus and creamy ricotta.
• Herbal Teas: Try chamomile or mint tea for a soothing pairing.
• Savory Bites: Serve with light savory snacks like prosciutto-wrapped melon or a simple charcuterie board for a balanced spread.

If you’re a fan of light, citrusy desserts, this Limoncello Ricotta Layer Cake is about to become your new favorite treat. With layers of soft, ricotta-infused cake, tangy homemade lemon curd, and a creamy ricotta filling, it’s a showstopper that’s surprisingly simple to make. Perfect for any celebration or just an indulgent treat for yourself!

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Ingredients

  

• For the Cake Layers:
• 1 1/2 cups All-Purpose Flour
• 2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 1 cup Ricotta Cheese well-drained
• 1 cup Granulated Sugar
• 3 large Eggs
• 1/4 cup Limoncello Liqueur
• 1 tablespoon Lemon Zest freshly grated
• 1 teaspoon Vanilla Extract
• 1/2 cup Butter melted and slightly cooled
• For the Lemon Curd:
• 4 large Egg Yolks
• 1/2 cup Granulated Sugar
• 1/3 cup Lemon Juice freshly squeezed
• 1 teaspoon Lemon Zest
• 1/4 cup Butter cut into small pieces
• For the Ricotta Filling:
• 1 cup Ricotta Cheese well-drained
• 1/2 cup Heavy Cream whipped to soft peaks
• 1/4 cup Powdered Sugar
• 1 teaspoon Vanilla Extract
• For Garnish:
• Powdered Sugar for dusting
• Lemon Slices and Mint Leaves for decoration

Instructions

 

• Step 1: Bake the Cake Layers
• Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large bowl, beat the ricotta cheese and sugar until creamy and smooth.
• Add the eggs, Limoncello, lemon zest, and vanilla extract to the ricotta mixture and beat until well combined.
• Gradually fold the dry ingredients into the wet mixture. Gently stir in the melted butter until incorporated.
• Divide the batter evenly between the prepared pans.
• Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
• Step 2: Prepare the Lemon Curd
• In a heatproof bowl, whisk together the egg yolks, sugar, lemon juice, and lemon zest.
• Place the bowl over a pot of simmering water to create a double boiler.
• Cook, stirring constantly, for about 8-10 minutes, or until the mixture thickens and coats the back of a spoon.
• Remove the bowl from the heat and whisk in the butter until smooth.
• Allow the lemon curd to cool completely before assembling the cake.
• Step 3: Make the Ricotta Filling
• In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract.
• Gently fold in the whipped cream until the filling is smooth and fluffy.
• Step 4: Assemble the Cake
• Place one cake layer on a serving plate or cake stand.
• Spread a generous layer of ricotta filling evenly on top of the cake.
• Add a layer of lemon curd over the ricotta filling, smoothing it out with a spatula.
• Place the second cake layer on top. Spread ricotta filling and a final layer of lemon curd on top.
• Dust the cake with powdered sugar and decorate with lemon slices and mint leaves.
• Step 5: Serve and Enjoy
• Slice into this creamy, tangy dessert and savor the combination of bright citrus and soft, creamy ricotta. It’s a cake that looks as beautiful as it tastes!

Notes

Tips for Success
Draining Ricotta: Ensure the ricotta is well-drained by pressing it with paper towels to remove excess moisture.
Chilling the Curd: The lemon curd should be fully cooled before assembling the cake to prevent it from melting into the ricotta filling.