Flourless Limoncello Ricotta Cake (Soft Italian Lemon Dessert)

This soft, delicate, and wonderfully fragrant cake is one of the easiest Italian desserts you can make.

The preparation is truly simple and takes only a few minutes.

The best part? This is a Flourless Ricotta & Limoncello Cake — instead of flour, we use just a small amount of potato starch, giving the cake a light, creamy texture that melts in your mouth.

DOWNLOAD PDF WITH RECIPE OF RICOTTA LIMONCELLO CAKE HERE:

FlourlessLimoCake

Cooking Times

• Prep Time: 10 minutes

• Bake Time: 50 minutes

• Total Time: 1 hour

• Servings: 8 slices

Ingredients 

• 4 large eggs, separated

• ¾ cup sugar

• 1 teaspoon vanilla extract

• 1 tablespoon lemon paste (or zest of 2 lemons)

• 2 cups well-drained ricotta cheese

• ½ cup potato starch (or cornstarch for an easy substitute)

• 3 tablespoons limoncello liqueur

• Powdered sugar, for dusting

Instructions

1. Preheat the oven
   Set your oven to 350°F (static bake) and let it heat fully.

2. Whip the egg whites
   Separate the egg yolks from the whites. Beat the whites until stiff peaks form, then set aside.

3. Mix yolks and sugar
   In a large bowl, beat the yolks with sugar, vanilla, and lemon paste (or lemon zest) until pale and fluffy.

4. Add ricotta and limoncello
   Mix in the ricotta cheese until smooth.
   Pour in the limoncello liqueur and blend until fully incorporated.

5. Add potato starch
   Sift in the potato starch and mix gently until the batter is creamy and lump-free.

6. Fold in egg whites
   Using a spatula, carefully fold the whipped egg whites into the batter with upward movements to keep the mixture airy.

7. Prepare the pan
   Butter a 9-inch springform pan and dust with potato starch (or line with parchment paper).
   Pour the batter in evenly.

8. Bake
   Bake for 40 minutes, then switch to convection (fan) and bake an additional 10 minutes.

   • Toothpick test: it should come out moist but not sticky.

9. Cool completely
   Let the cake cool in the pan, then remove the ring.
   Chill or rest for 4 hours before slicing for best texture.

10. Serve
    Dust with powdered sugar and enjoy this bright, creamy Italian classic.

Tips & Storage

• The cake naturally sinks slightly after baking — totally normal.

• Store at room temperature for up to 3 days under a cake dome.

• Refrigerate for up to 5 days for an even firmer, cheesecake-like texture.

Nutritional Facts (Per Slice, approx.)

RICOTTA LIMONCELLO CAKE

Whether for a Sunday gathering, a holiday table, or a simple afternoon treat, this cake is sure to impress with its delicate crumb and refreshing citrus notes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Carnival Recipes, Christmas Italian Recipes, Italian Cakes

Cuisine Italian

Servings 8 slices

Notes

Ingredients 

• 4 large eggs, separated
• ¾ cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon paste (or zest of 2 lemons)
• 2 cups well-drained ricotta cheese
• ½ cup potato starch (or cornstarch for an easy substitute)
• 3 tablespoons limoncello liqueur
• Powdered sugar, for dusting

---

Instructions

1. Preheat the oven
   Set your oven to 350°F (static bake) and let it heat fully.
2. Whip the egg whites
   Separate the egg yolks from the whites. Beat the whites until stiff peaks form, then set aside.
3. Mix yolks and sugar
   In a large bowl, beat the yolks with sugar, vanilla, and lemon paste (or lemon zest) until pale and fluffy.
4. Add ricotta and limoncello
   Mix in the ricotta cheese until smooth.
   Pour in the limoncello liqueur and blend until fully incorporated.
5. Add potato starch
   Sift in the potato starch and mix gently until the batter is creamy and lump-free.
6. Fold in egg whites
   Using a spatula, carefully fold the whipped egg whites into the batter with upward movements to keep the mixture airy.
7. Prepare the pan
   Butter a 9-inch springform pan and dust with potato starch (or line with parchment paper).
   Pour the batter in evenly.
8. Bake
   Bake for 40 minutes, then switch to convection (fan) and bake an additional 10 minutes.
   • Toothpick test: it should come out moist but not sticky.
9. Cool completely
   Let the cake cool in the pan, then remove the ring.
   Chill or rest for 4 hours before slicing for best texture.
10. Serve
    Dust with powdered sugar and enjoy this bright, creamy Italian classic.

Keyword limoncello ricotta cake, Italian ricotta cake, Italian lemon cake, limoncello dessert recipe, Amalfi coast cake, authentic Italian cake

Tried this recipe?Let us know how it was!