LIMONCELLO RICOTTA ALMOND CAKE

This Almond Ricotta Limoncello Cake takes a beloved classic and adds a vibrant splash of Italian sunshine with smooth, citrusy Limoncello liqueur.

The result is a perfectly moist cake that’s delicately sweet, nutty, and infused with a refreshing lemon aroma.

It’s an ideal dessert for spring gatherings, holiday tables, or whenever you’re craving a taste of la dolce vita.

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RicottaLimoncelloRecipe

Why Nonna Loves This Recipe

Nonna can’t get enough of this Limoncello twist because:

• 🍋 The Limoncello adds bright citrus notes that balance the sweetness.
• 🧀 Ricotta keeps the texture extra tender and rich.
• 🌰 Almonds provide a perfect crunch and toasty flavor.
• 🎉 It’s a crowd-pleaser for any special occasion.
• ☕ Delicious served with coffee, tea, or a glass of extra Limoncello!

Cooking & Preparation Time

Equipment

• 9-inch springform pan
• Hand or stand mixer
• Mixing bowls
• Fine mesh sieve

Ingredients

For the Cake

• 1 ¾ cups all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened (1 stick)
• 1 ½ cups granulated sugar
• 1 (15-ounce) container whole milk ricotta cheese
• 2 large eggs
• 3 tablespoons Limoncello liqueur
• 1 teaspoon almond extract
• Zest of 1 lemon
• ½ cup finely chopped almonds

For the Topping

• ¼ cup sliced almonds
• 1 tablespoon powdered sugar

For Greasing the Pan

• 1 tablespoon unsalted butter, softened
• 1 tablespoon powdered sugar

Method

1. Preheat the oven to 350°F (175°C) and position the rack in the center.
2. Grease a 9-inch springform pan with softened butter and dust with powdered sugar, shaking out the excess.
3. In a medium bowl, whisk together the flour, baking powder, and salt.
4. In a large mixing bowl, use a hand or stand mixer to cream together the butter, sugar, and ricotta until light and fluffy (about 5 minutes).
5. Add the eggs, Limoncello, almond extract, and lemon zest, mixing until just combined (about 1 minute).
6. Gradually add the dry ingredients, mixing until smooth and combined.
7. Fold in the chopped almonds.
8. Pour the batter into the prepared pan, smoothing the top.
9. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then carefully remove the springform ring and let cool completely on a wire rack.
11. Once fully cooled, sprinkle the sliced almonds on top and dust generously with powdered sugar.

Tips and Tricks

• For stronger lemon flavor, add an extra tablespoon of Limoncello or a bit more lemon zest.
• Toast the sliced almonds lightly for an even deeper nutty flavor.
• Serve slices with a drizzle of Limoncello syrup or whipped cream.
• Always use room-temperature ingredients for best texture.
• Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.

Nutritional Facts (Per Slice – based on 12 servings)

*Note: Most of the alcohol bakes off, leaving the flavor behind.

NONNA'S LIMONCELLO RICOTTA ALMOND CAKE

This Almond Ricotta Limoncello Cake takes a beloved classic and adds a vibrant splash of Italian sunshine with smooth, citrusy Limoncello liqueur.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Italian Cakes

Cuisine Italian

Servings 8

Notes

Equipment

• 9-inch springform pan
• Hand or stand mixer
• Mixing bowls
• Fine mesh sieve

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Ingredients

For the Cake

• 1 ¾ cups all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened (1 stick)
• 1 ½ cups granulated sugar
• 1 (15-ounce) container whole milk ricotta cheese
• 2 large eggs
• 3 tablespoons Limoncello liqueur
• 1 teaspoon almond extract
• Zest of 1 lemon
• ½ cup finely chopped almonds

For the Topping

• ¼ cup sliced almonds
• 1 tablespoon powdered sugar

For Greasing the Pan

• 1 tablespoon unsalted butter, softened
• 1 tablespoon powdered sugar

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Method

1. Preheat the oven to 350°F (175°C) and position the rack in the center.
2. Grease a 9-inch springform pan with softened butter and dust with powdered sugar, shaking out the excess.
3. In a medium bowl, whisk together the flour, baking powder, and salt.
4. In a large mixing bowl, use a hand or stand mixer to cream together the butter, sugar, and ricotta until light and fluffy (about 5 minutes).
5. Add the eggs, Limoncello, almond extract, and lemon zest, mixing until just combined (about 1 minute).
6. Gradually add the dry ingredients, mixing until smooth and combined.
7. Fold in the chopped almonds.
8. Pour the batter into the prepared pan, smoothing the top.
9. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then carefully remove the springform ring and let cool completely on a wire rack.
11. Once fully cooled, sprinkle the sliced almonds on top and dust generously with powdered sugar.

Keyword limoncello cake, almond cake, ricotta cake, limoncello ricotta almond cake

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