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