This limoncello ricotta almond cake is a moist, tender Italian-style dessert that balances creamy ricotta, bright citrus notes, and the delicate nuttiness of almonds. Each slice is lightly sweet with a soft crumb and a fragrant lemon aroma, making it feel both elegant and comforting. It’s the kind of cake that fits just as beautifully on a holiday table as it does beside an afternoon coffee.
Why You’ll Love This Recipe
This cake stands out for its texture and flavor. Ricotta keeps it incredibly moist without feeling heavy, while limoncello adds a gentle lemon warmth rather than sharp acidity. Finely chopped almonds provide subtle crunch, and the almond extract enhances the natural nuttiness without overpowering the citrus. It’s simple to prepare, doesn’t require complicated techniques, and tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake
1 ¾ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 ½ cups granulated sugar
1 container whole milk ricotta cheese (15 ounces)
2 large eggs, room temperature
3 tablespoons limoncello liqueur
1 teaspoon almond extract
Zest of 1 medium 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
Directions
Preheat the oven to 350°F (175°C) and set the oven rack in the center position.
Grease a 9-inch springform pan with softened butter and dust it lightly with powdered sugar, tapping out any excess.
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the butter, granulated sugar, and ricotta cheese together for about 5 minutes, until the mixture is light, smooth, and fluffy.
Add the eggs one at a time, mixing briefly after each addition. Pour in the limoncello, almond extract, and lemon zest, and mix just until incorporated.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until the batter is smooth and no streaks of flour remain. Gently fold in the finely chopped almonds using a spatula.
Pour the batter into the prepared pan and smooth the top evenly. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully release the springform ring and allow the cake to cool completely on a wire rack.
Once fully cooled, sprinkle the sliced almonds over the top and dust generously with powdered sugar before serving.
Variations
For a stronger lemon flavor, add an extra tablespoon of limoncello or additional lemon zest.
Swap the almonds for finely chopped hazelnuts or pistachios for a different nut profile.
Add a simple lemon glaze made with powdered sugar and fresh lemon juice instead of the powdered sugar topping.
Serve with lightly sweetened whipped cream or fresh berries for a more dessert-style presentation.
Servings and timing
This recipe yields 12 slices.
Preparation time: 25 minutes
Baking time: 50 minutes
Cooling time: 30 minutes
Total time: approximately 1 hour and 45 minutes
Storage/Reheating
Store the cake covered at room temperature for up to 3 days. For longer storage, refrigerate it in an airtight container for up to 5 days. Allow refrigerated slices to come to room temperature before serving for the best texture and flavor. This cake does not require reheating, but a brief 10-second warm-up can enhance its aroma.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
Whole milk ricotta is recommended for the creamiest texture, but part-skim ricotta can be used if well-drained, though the cake may be slightly less rich.
Does the limoncello flavor remain after baking?
Yes, baking leaves behind a gentle citrus aroma and flavor that blends smoothly with the ricotta and almonds.
Can I make this cake ahead of time?
Yes, this cake tastes even better the next day as the flavors settle, making it ideal for preparing in advance.
Can I freeze this cake?
The cake can be frozen without the topping. Wrap it tightly and freeze for up to 2 months, then thaw overnight in the refrigerator.
What size pan works best for this recipe?
A 9-inch springform pan is ideal to ensure even baking and easy removal.
How do I know when the cake is fully baked?
A toothpick inserted into the center should come out clean or with a few moist crumbs.
Can I reduce the sugar?
You can slightly reduce the sugar by up to ¼ cup, but the texture and sweetness may change.
Why is my cake dense?
Overmixing the batter or using cold ingredients can result in a denser texture.
Can I add lemon juice to the batter?
A small amount can be added, but too much liquid may affect the cake’s structure.
What is the best way to serve this cake?
Serve at room temperature with coffee or tea for the best flavor and texture.
Conclusion
This limoncello ricotta almond cake is a beautiful blend of creamy, citrusy, and nutty flavors wrapped in a soft, moist crumb. It’s easy enough for casual baking yet elegant enough for special occasions. Whether shared at a gathering or enjoyed quietly at home, this cake brings a bright, Italian-inspired sweetness to every slice.
This limoncello ricotta almond cake is a moist, tender Italian-style dessert that blends creamy ricotta, zesty lemon, and the delicate nuttiness of almonds. It’s easy to make, subtly sweet, and perfect for both casual and elegant occasions.
