Go Back

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!
Print Recipe Pin Recipe

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.