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Flourless Limoncello Ricotta Cake

A delightful gluten-free dessert combining creamy ricotta and refreshing lemon, enhanced by Limoncello for a special twist.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Ricotta cheese Ensure well-drained
  • 1/2 cup Limoncello liqueur
  • 3 large Eggs
  • 1 cup Sugar Adjust according to preference
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Lemon zest Use fresh for best flavor
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a cake pan.
  2. In a large bowl, mix ricotta cheese, sugar, and eggs until smooth.
  3. Stir in limoncello, vanilla extract, lemon zest, baking powder, and salt until well combined.
  4. Pour the batter into the prepared cake pan and smooth the top.
Baking
  1. Bake for 30-40 minutes or until the cake is set and lightly golden.
Cooling
  1. Let it cool before serving.

Notes

Serve chilled or at room temperature. Top with whipped cream, fresh berries, or a dusting of powdered sugar. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.