Can I use regular flour instead of almond flour?

Yes, you can substitute almond flour with all-purpose flour, but keep in mind the texture will be slightly different.

Is it necessary to use limoncello, or can I use lemon juice?

While limoncello adds a distinct flavor, you can substitute it with lemon juice for a non-alcoholic version.

Can I make this cake ahead of time?

Absolutely, this cake can be baked a day in advance and stored properly until ready to serve.

Limoncello Ricotta Cake (Moist Italian Lemon Cake)

Name: Limoncello Ricotta Cake: A Zesty Delight for Every Occasion
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 cup ricotta cheese; 3/4 cup granulated sugar; 1/2 cup limoncello; 3 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups almond flour; 1 teaspoon baking powder; 1/2 teaspoon salt; Zest of 2 lemons; Optional: 1/4 cup sliced almonds for topping; Optional: 1 tablespoon poppy seeds; Optional: 1/4 cup dried cranberries

Limoncello Ricotta Cake: A Zesty Delight for Every Occasion

Print Recipe

This Limoncello Ricotta Cake blends zesty citrus with creamy richness in a gluten-free delight. Moist, nutty, and refreshingly light perfect for a sunny dessert table.

Author: Mia
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 slices 1x
Category: Dessert
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

1 cup ricotta cheese
3/4 cup granulated sugar
1/2 cup limoncello
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups almond flour
1 teaspoon baking powder
1/2 teaspoon salt
Zest of 2 lemons
Optional: 1/4 cup sliced almonds for topping
Optional: 1 tablespoon poppy seeds
Optional: 1/4 cup dried cranberries

Instructions

Preheat oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper.
Whisk together ricotta cheese, sugar, and limoncello until smooth.
Add eggs one at a time, beating well after each addition.
Stir in vanilla extract and lemon zest.
In another bowl, mix almond flour, baking powder, and salt.
Fold dry mixture into wet ingredients until just combined.
Pour batter into cake pan and smooth the top.
Top with sliced almonds if using.
Bake for 35-40 minutes until a toothpick comes out clean.
Cool in pan for 10 minutes, then on wire rack.
Dust with powdered sugar before serving, if desired.

Notes

Ensure all ingredients are at room temperature. Don’t overmix or overbake. For a non-alcoholic version, substitute limoncello with lemon juice.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 12g
Sodium: 150mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 8g
Cholesterol: 70mg

Keywords: limoncello, ricotta, almond flour, Italian dessert, gluten-free

Find it online: https://www.eatbrightly.com/limoncello-ricotta-cake/