This Creamy Limoncello Italian Ricotta Cake Recipe is a light and refreshing gluten free, ricotta dessert with just the right amount of sweetness. So simple and convenient to prepare, it is the perfect way to end any holiday meal.
It is always nice to end a holiday meal with a refreshing ricotta cheese dessert. I mean, there will definitely be no shortage of cookies: I have made and glazed my Mostaccioli di Mamma cookies; my Pizzelle are all neatly stacked; I could never forget my Soft Amaretti Cookies; and my family will revolt without these Chocolate Snow Caps!
Creamy Limoncello Italian Ricotta Cake Recipe
This Creamy Limoncello Italian Ricotta Cake Recipe is a light and refreshing gluten free dessert with just the right amount of sweetness. So simple and convenient to prepare.
Course Dessert
Cuisine Italian
Keyword limoncello cake, limoncello desserts, ricotta cake, ricotta dessert
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 251 kcal
Ingredients
2 cups ricotta cheese well drained
4 eggs
4 tablespoons sugar granulated
4 tablespoons limoncello creamy or not creamy
lemon zest from 1 lemon
Instructions
Preheat the oven to 350℉ (175°C) .
Grease or use non-stick spray to coat an 8 x 8 square baking pan. Set aside.
In a mixing bowl of stand mixer, whip the ricotta until creamy.
Add the eggs, one at a time. Make sure to scrape down the sides of the bowl.
Add the sugar, one tablespoon at a time. Scrape down the sides of the bowl.
Add the lemon zest and the liqueur. Beat until smooth.
Pour batter into greased 8 x 8 pan.
Bake in preheated oven for 30-35 minutes until light golden, firm and set.
Allow to cool before serving or can be refrigerated and served the next day.
If desired, garnish with small berries, mint leaves and drizzle with extra limoncello.
Recipe Notes
Both the creamy and the not creamy (ie clear) Limoncello work well with this recipe.
