Lemon Ricotta Cake

As seen on Access Hollywood – A super moist and delicious Italian-inspired cake made with creamy ricotta and bright Limoncello. Simple to make and perfect for any celebration!

Cake Ingredients:

• ¾ cup (1½ sticks) unsalted butter, softened

• 1½ cups granulated sugar

• 15 oz whole milk ricotta, well drained

• 3 large eggs

• ¼ cup Limoncello liqueur

• 2 tsp lemon zest (from 1 lemon)

• 1 tsp vanilla extract

• 1½ cups (210g) all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt
  

  Limoncello Cream Cheese Frosting Ingredients

• ½ cup (1 stick) unsalted butter, softened

• 8 oz cream cheese, softened

• 4 cups powdered sugar

• 2 tbsp Limoncello liqueur

• 2 tsp lemon zest (from 1 lemon)

• Lemon slices, blueberries, or lemon peel for garnish (optional)

  Cake Instructions

  1. Preheat oven to 350°F. Butter and flour two 9-inch round cake pans. Line the bottoms with parchment paper and set aside.

  2. In a stand mixer (or large bowl with a hand mixer), cream the butter and sugar together until light and fluffy. Add the drained ricotta and beat for 4–5 minutes until the mixture is smooth and airy.

  3. Beat in the eggs, one at a time, mixing well after each addition. Add the Limoncello, lemon zest, and vanilla extract. Mix to combine.

  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

  5. Add the dry ingredients to the wet in two batches, mixing until just combined.

  6. Divide the batter evenly between the prepared pans and smooth the tops.

  7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

  8. Let cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.

To Make the Frosting

1. In a large bowl, cream together the butter and cream cheese until smooth.

2. Add in the powdered sugar, Limoncello, and lemon zest. Mix until fully combined and fluffy.
   

   To Assemble

   1. Place one cake layer on a cake stand or plate. Spread a generous layer of frosting over the top (or use a blueberry filling as an alternative).

   2. Top with the second cake layer and spread the remaining frosting over the top and sides.

   3. Garnish with lemon slices, blueberries, and lemon peel shavings, if desired.
      

Tips & Tricks:

• Drain the ricotta in a fine mesh sieve over a bowl for at least 1 hour before using.

• Beat the ricotta thoroughly with the butter and sugar to ensure a fluffy, moist cake rather than a dense one.

• Cake layers can be made ahead: bake, cool completely, and store in an airtight container in the fridge for up to 2 days.

• For a twist, use mascarpone in place of cream cheese in the frosting.

• The frosted cake can also be made up to 2 days ahead. Refrigerate in an airtight container and garnish just before serving.