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Flourless Limoncello Ricotta Cake

A delightful gluten-free dessert made with ricotta cheese and Limoncello liqueur, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups Ricotta cheese Use fresh for the best texture and flavor.
  • 1/2 cup Limoncello liqueur Can be substituted with lemon juice or another citrus liqueur.
  • 3 Eggs
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract
  • 1 tbsp Lemon zest Add more for a stronger lemon flavor.
  • 1 tsp Baking powder
  • 1/4 tsp 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

Serve chilled or at room temperature. Pairs well with powdered sugar or whipped cream. Store leftovers in an airtight container for up to three days, or freeze for up to a month.