Limoncello Ricotta Bundt Cake

Bright, tangy, and rich with Italian charm, this Limoncello Ricotta Bundt Cake is the perfect dessert for spring and summer gatherings. The ricotta adds a luxurious texture while the Limoncello liqueur brings a punch of lemony sunshine in every bite. Glazed with a zesty lemon icing, it’s a show-stopping treat that feels both elegant and comforting—perfect with an afternoon espresso or as a sweet finale to a festive meal.

Ingredients

For the cake:

• 2 ½ cups all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 ½ cups granulated sugar

• 1 stick (½ cup) unsalted butter, softened

• ¼ cup vegetable oil

• 3 large eggs

• 1 ½ cups whole milk ricotta cheese

• ½ cup Limoncello liqueur

• Zest of 2 lemons

• 2 tbsp freshly squeezed lemon juice

• 1 tsp vanilla extract

For the glaze:

• 1 cup powdered sugar

• 2–3 tbsp Limoncello (or lemon juice for a non-alcoholic version)

• Zest of 1 lemon (optional)

• Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.

  2. Whisk dry ingredients: In a medium bowl, mix together flour, baking powder, baking soda, and salt.

  3. Cream butter and sugar: In a large bowl, beat butter, oil, and sugar until light and fluffy (about 3-4 minutes).

  4. Add eggs one at a time, beating well after each. Mix in ricotta, lemon zest, lemon juice, Limoncello, and vanilla.

  5. Add dry ingredients gradually into the wet mixture, stirring just until combined.

  6. Pour into pan and smooth the top. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.

  7. Cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.

  8. Make glaze: Whisk powdered sugar with Limoncello until smooth. Drizzle over the cooled cake.

  9. Optional garnish: Sprinkle with extra lemon zest or top with sugared lemon slices for decoration.

  10. Tips:

      • For a stronger Limoncello kick, poke holes in the cooled cake and brush with extra Limoncello before glazing.

      • Store covered at room temperature for up to 3 days, or refrigerate for a slightly firmer texture.

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