Limoncello Ricotta Cake




2 9-inch cake pans

3 large eggs

1 1/2 cups sugar

15 ounces ricotta

3/4 cup butter

1/4 cup limoncello liquor

1 teaspoon lemon zest

1 teaspoon vanilla extract

1 1/2 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt


1/2 cup unsalted butter

8 ounces cream cheese softened

1 teaspoon vanilla

3-4 cups powdered sugar




  1. Heat oven to 350 degrees F. Grease two 9 inch circular cake baking pans
  2. In a mixer, combine the butter and sugar. Add the ricotta cheese and mix for several minutes until fluffy consistency. Next, add in the eggs until combined well. Add in the limoncello, zest and vanilla.
  3. In another small bowl, combine the flour, baking soda, baking powder and salt. Combine this mixture to the first one.
  4. Pour this batter into the round cake pans. Bake for around 30 minutes.
  5. Let cool for about 10 minutes and ice with frosting, stacking the 2 layers.
  1. Mix with an electric mixer the butter and cream cheese for about 2-3 minutes
  2. Mix in vanilla, then the powdered sugar. Mix until thick. May need additional powdered sugar.

Ferraro Items

Ferraro# 2040050- Salt

Ferraro# 120574- Sugar, granulated

Ferraro# 0000042- Lemon

Ferraro# 0900037- Country Brand Ricotta

Ferraro# 1500064- All purpose flour

Ferraro# 5000736- Baking soda

Ferraro# 0920163- Butter, unsalted

Ferraro# 0800134- Large eggs

Ferraro# 2000210- Vanilla extract

Ferraro# 0800134- Cream cheese

Ferraro# 2020056- Powdered sugar

Bon Appétit!