Name: Flourless Limoncello Ricotta Cake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 ¾ cups ricotta cheese; 1 cup Greek yogurt (low-fat preferred); ⅔ cup sugar; Grated zest of 1 lemon; 2 tsp Limoncello; 3 whole eggs, at room temperature; ⅔ cup cornstarch or rice flour; Butter (for greasing); Cornstarch or rice flour (for dusting, optional to keep gluten-free)

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Introduction

This Flourless Limoncello Ricotta Cake is a moist, creamy dessert bursting with bright lemon flavor and a hint of Limoncello. Perfect for gluten-free baking, it’s a delightful treat that combines tangy ricotta and yogurt with a light, airy texture. Whether for a special occasion or an afternoon indulgence, this cake is sure to impress.

A round lemon cake with a light golden crust sits on a white plate over a white marbled surface, dusted thickly with powdered sugar. The cake has a single thick layer of pale yellow inside, showing a soft and creamy texture with small air holes. Five thin slices of fresh lemon are neatly arranged on one side of the top surface. A large slice is cut out and placed next to the cake, revealing the even thickness and moist interior. Whole lemons appear blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups ricotta cheese
⅔ cup sugar
3 whole eggs, at room temperature
Grated zest of 1 lemon
2 tsp Limoncello
⅔ cup cornstarch or rice flour
1 cup Greek yogurt (low-fat preferred)

Instructions

Step 1: Butter and flour a 9-inch (22 cm) cake pan. Use cornstarch or rice flour instead of regular flour to keep the cake gluten-free.
Step 2: In a mixing bowl, beat the egg yolks with the sugar and lemon zest until the mixture is frothy and light.
Step 3: Add the ricotta cheese, Greek yogurt, and Limoncello to the yolk mixture. Beat until smooth and lump-free.
Step 4: Gradually sift in the cornstarch or rice flour and fold it into the batter until fully combined.
Step 5: In a separate bowl, beat the egg whites with a pinch of salt to stiff peaks.
Step 6: Gently fold the beaten egg whites into the batter using a bottom-up motion to keep it airy.
Step 7: Pour the batter into the prepared pan, spreading it evenly, and bake at 340°F (170°C) for about 50 minutes in a preheated static oven.
Step 8: After baking, turn off the oven, open the door slightly, and let the cake sit in the warm oven for 10 minutes.
Step 9: Remove the cake and allow it to cool completely in the pan before transferring it to a plate.
Step 10: Dust the top with powdered sugar and garnish with lemon slices. Slice and serve.

Tips & Variations

Drain ricotta well to avoid excess moisture which can make the cake soggy.
Make sure all ingredients are at room temperature to ensure a smooth batter and proper texture.
Use rice flour as a nut-free alternative to cornstarch.
Serve with fresh berries or a scoop of vanilla gelato for an extra special treat.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw frozen cake overnight in the fridge before serving. To maintain texture, avoid freezing for extended periods. Refrigerated cake can be enjoyed cold or brought to room temperature before eating.

How to Serve

The image shows a round lemon cake with three main layers: a thin, golden-brown crust at the bottom, a thick, creamy pale yellow filling in the middle, and a slightly browned top dusted heavily with white powdered sugar. Five thin slices of fresh lemon are neatly placed on the top edge of the cake, slightly overlapping each other. The cake is on a white plate, sitting on a white marbled surface, with some whole lemons blurred in the background. One slice of the cake is cut and slightly pulled out, revealing the soft texture inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of cornstarch or rice flour?

Yes, but this will make the cake no longer gluten-free. Cornstarch or rice flour helps keep it light and suitable for those avoiding gluten.

Why should the eggs be at room temperature?

Room temperature eggs mix more evenly with other ingredients, helping the batter to combine smoothly and rise properly in the oven.