What if your next dessert could transport you straight to the Amalfi Coast with just one bite? This Limoncello and Ricotta Bundt Cake is a zesty, smooth Italian masterpiece that breaks the mold of typical dry or heavy Bundt cakes. Infused with the zesty warmth of limoncello and the luxurious texture of ricotta, this recipe is the answer to all your lemon dessert cravings. And yes—the focus keyword “Limoncello and Ricotta Bundt Cake” is your new go-to phrase for dessert brilliance.
Why You’ll Love This Recipe
There are endless reasons to fall in love with this cake:
- Moist and Tender Texture: Thanks to the whole milk ricotta, this cake stays soft and rich.
- Citrusy Kick: Limoncello and fresh lemon juice make each bite refreshing.
- Effortless Elegance: It’s easy to make but impressive enough for special occasions.
- Versatile Serving Options: From afternoon tea to festive holidays, it fits any moment.
Ingredients
Here’s a fresh take on the essentials you’ll need:
- 1 1/2 cups (180g) of all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
- 1 cup (200g) granulated sugar
- 1 1/2 sticks (170g) unsalted butter, room temperature
- 15 oz (425g) whole milk ricotta cheese
- 3 large eggs
- 1 tsp pure vanilla extract
- Zest of 1 large lemon + 3 tbsp (40 ml) freshly squeezed lemon juice
- 1/4 cup (60 ml) limoncello liqueur
How to Make Limoncello and Ricotta Bundt Cake
Follow these streamlined instructions for Bundt cake perfection:
- Preheat and Prep: Set your oven to 350°F (180°C). Grease and flour a 10-cup Bundt pan.
- Combine Dry Ingredients: In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat butter and sugar until pale and fluffy (3-4 minutes).
- Add Ricotta and Wet Ingredients: Beat in the ricotta until creamy. Add eggs one at a time, mixing well. Stir in vanilla, lemon zest, juice, and limoncello.
- Incorporate Dry Mix: Gradually fold in the dry ingredients in two parts, mixing just until blended.
- Bake: Pour batter into the pan and smooth the top. Bake for 45-50 minutes, or until a toothpick comes out clean.
- Cool and Serve: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. Add icing or garnish with blueberries and mint if desired.
Helpful Tips
- Use Ingredients at Room Temperature: This promotes even blending and results in a better cake texture.
- Don’t Overmix: To maintain a light crumb, mix until ingredients are just combined.
- Zest First: Always zest your lemon before juicing to avoid hassle.
- Check Early: Start checking at 45 minutes to prevent overbaking.
Substitutions And Variations
- Limoncello Substitute: Use extra lemon juice or a splash of lemon extract with water.
- Ricotta Alternative: Try mascarpone or Greek yogurt for a different twist.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Berry Boost: Fold in fresh blueberries or raspberries for added texture.
Frequently Asked Questions
Can I make this cake without limoncello?
Absolutely. Replace it with more lemon juice or a lemon syrup for a non-alcoholic version.
Can I use part-skim ricotta?
Whole milk ricotta is preferred for richness, but part-skim can be used if needed.
How do I prevent the cake from sticking?
Grease the Bundt pan thoroughly and dust with flour or sugar.
Storage Instructions
- At Room Temperature: Keep the cake in an airtight container for up to 2 days.
- Refrigeration: Keeps well for up to 5 days. Bring to room temp before serving.
- Freezing: Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge.
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Conclusion
This Limoncello and Ricotta Bundt Cake is proof that simple ingredients can yield stunning results. Moist, flavorful, and with just the right kick of citrus, it’s a treat you’ll want to bake on repeat. Ready to try this Italian gem in your own kitchen? Drop a comment below, share your baking adventures, or explore our collection of irresistible Italian desserts!
Print
Limoncello and Ricotta Bundt Cake: A Creamy Italian Delight
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Limoncello and Ricotta Bundt Cake is a moist, zesty Italian dessert made with creamy ricotta, lemon zest, and a splash of limoncello. Perfect for special occasions or a simple afternoon treat—this cake brings a taste of Italy to your table.
Ingredients
1 ½ cups (180g) all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp sea salt
1 cup (200g) granulated sugar
1 ½ sticks (170g) unsalted butter, room temperature
15 oz (425g) whole milk ricotta cheese
3 large eggs
1 tsp vanilla extract
Zest of 1 large lemon
3 tbsp (40ml) fresh lemon juice
¼ cup (60ml) limoncello liqueur
Instructions
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Preheat the oven to 350°F (180°C). Grease and flour a 10-cup Bundt pan.
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In a bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
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In a large bowl, beat butter and sugar until pale and fluffy (3–4 minutes).
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Beat in ricotta until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla, lemon zest, lemon juice, and limoncello.
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Gradually fold in the dry ingredients in two additions, mixing just until combined.
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Pour batter into the prepared pan and smooth the top.
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Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 15 minutes, then turn onto a wire rack to cool completely.
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Optional: Top with lemon glaze or garnish with blueberries and mint.
Notes
Bring all ingredients to room temperature for better mixing and texture.
Don’t overmix the batter to maintain a soft crumb.
Can be stored at room temperature for 2 days or frozen for longer storage.
Substitute limoncello with more lemon juice or lemon extract mixed with water for an alcohol-free version.
- Prep Time: 20 minutes + Time (Cooling): 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: ITALIAN
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 420
- Sugar: 25g
- Protein: 7g
- Cholesterol: 105mg