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Flourless Limoncello Ricotta Cake

A delightful, gluten-free dessert bursting with lemon flavor, made with creamy ricotta and limoncello.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Ricotta cheese Use fresh for best flavor
  • 1/2 cup Limoncello liqueur
  • 4 large Eggs Beat well for a light cake
  • 1 cup Sugar
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Lemon zest Add more for a stronger lemon flavor
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a cake pan.
  2. In a large bowl, mix ricotta cheese, sugar, and eggs until smooth.
  3. Stir in limoncello, vanilla extract, lemon zest, baking powder, and salt until well combined.
  4. Pour the batter into the prepared cake pan and smooth the top.
Baking
  1. Bake for 30-40 minutes or until the cake is set and lightly golden.
  2. Let it cool before serving.

Notes

Best served chilled or at room temperature. Can serve with fresh berries, powdered sugar, or lemon glaze. Store leftovers in an airtight container in the refrigerator for up to three days or freeze slices for longer storage.