Let me just start by saying… thank you for being here. This recipe is a little slice of sunshine I’m so excited to share with you. It’s the kind of cake that makes an ordinary afternoon feel like a special occasion. The kind that reminds you of summer picnics, family lunches on the patio, and the scent of lemon zest dancing in the air.
Say hello to the Velvety Limoncello Ricotta Cloud Cake—light, fluffy, and just boozy enough to feel a little bit grown-up. It’s tender, fragrant, and totally melt-in-your-mouth. Trust me, this is one for the recipe box.
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Why You’ll Love This Cloud Cake
This isn’t your average lemon cake. The ricotta brings creaminess and moisture, the limoncello adds a zesty kick, and the soft crumb makes each bite feel like a cloud. It’s:
Light, bright, and airy
Infused with real lemon and limoncello
Not too sweet—just right
Perfect for brunch, tea time, or dessert
Even better the next day (hello, make-ahead magic!)
What Does It Taste Like?
It’s like lemon cheesecake and pound cake had a love child—with a limoncello twist! The texture is moist but delicate, the flavor is citrus-forward without being tart, and that dusting of powdered sugar? Just the touch of elegance it needs.
Benefits of This Cake
Easy, no-fuss batter—mix and bake!
Ricotta makes it super tender and moist
Limoncello gives a subtle citrus warmth
Freezer-friendly and travel-safe
No fancy tools or techniques required
Ingredients
1 cup ricotta cheese
½ cup limoncello liqueur
½ cup granulated sugar
ÂĽ cup unsalted butter, softened
3 large eggs
1 tsp vanilla extract
1½ cups all-purpose flour
2 tsp baking powder
ÂĽ tsp salt
Zest of 1 lemon
Powdered sugar, for dusting
Optional: fresh berries to serve
Tools You’ll Need
Mixing bowls
Hand or stand mixer
9-inch round cake pan
Whisk and rubber spatula
Zester or microplane
Sifter for powdered sugar
Ingredient Swaps & Additions
No limoncello? Use fresh lemon juice with a splash of simple syrup or white wine.
Want it richer? Add 2 tbsp of sour cream or mascarpone.
Like it zestier? Add orange zest or a touch of almond extract.
Topping ideas: Glaze with lemon icing or serve with sweetened whipped cream.
How to Make Velvety Limoncello Ricotta Cloud Cake
Step-by-Step Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large bowl, beat together ricotta, limoncello, sugar, and butter until creamy and smooth.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk flour, baking powder, salt, and lemon zest.
Gently fold the dry ingredients into the wet mixture until just combined—don’t overmix.
Pour into prepared pan, smoothing the top.
Bake for 30–35 minutes, or until a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once fully cooled, dust with powdered sugar and garnish with berries if using.
What to Serve With This Cake
A cup of Earl Grey or chamomile tea
Sparkling limoncello cocktails or prosecco
Fresh raspberries or blueberries on the side
A spoonful of lemon curd or whipped cream
Tips for Best Results
Use whole milk ricotta for the richest texture.
Don’t overbake—check for doneness at 30 minutes.
Let the cake cool completely before slicing for the cleanest cut.
Dust with sugar just before serving so it stays fresh and pretty.
Storage Instructions
Store in an airtight container at room temp for up to 2 days.
Refrigerate for up to 5 days, or freeze slices for up to 1 month.
To defrost, thaw overnight in the fridge and bring to room temp before serving.
FAQs
Can I use bottled lemon juice instead of fresh zest?
You can, but fresh zest adds a more fragrant citrus flavor that truly makes this cake shine.
Does this cake taste strongly of alcohol?
Nope! The limoncello adds flavor more than booze. The alcohol mostly bakes off, leaving a smooth lemony finish.
Can I double the recipe?
Absolutely—just use a 9×13 pan and increase the baking time to 40–45 minutes.
Final Thoughts: A Cloud Cake Worth Sharing
This Velvety Limoncello Ricotta Cloud Cake is everything I adore in a dessert: simple, sunny, and packed with flavor. It’s light enough for breakfast, pretty enough for parties, and so easy to love. Honestly, don’t be surprised if your guests sneak a second slice.
🍋 Made it? I’d love to see your cake! Tag me on Pinterest or leave a review below to share your bake!
More Lemon-Laced Treats to Try
Nutritional Information (Approx. per slice)
Calories: 240
Protein: 5g
Fat: 10g
Carbohydrates: 30g
Sugar: 17g
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