Limoncello and ricotta cake is the no-bake dessert you reach for when it is too hot to turn on the oven. Layers of soaked ladyfingers, sweet whipped ricotta, and bright lemon curd come together cold and creamy with a citrusy kick.
What Makes This Limoncello Ricotta Cake Special
- A no-bake dessert that stays cool and refreshing
- Soft ladyfingers soaked in a warm limoncello syrup
- Creamy layers of sweetened ricotta and tangy lemon curd
- Make-ahead friendly, so it is ready when guests arrive
Think of this as a sunny cousin to tiramisu, swapping coffee for lemon and limoncello. It comes together in layers, then chills until it slices clean and cold.
Dip the ladyfingers only halfway so they soften without turning to mush.
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Why You’ll Love This Limoncello and Ricotta Cake
- Every cold bite is creamy, lemony, and just sweet enough.
- This icebox cake needs no oven, so your kitchen stays cool.
- The limoncello soaked ladyfingers give it a grown-up citrus warmth.
Ingredient Notes
Here are quick notes on the main ingredients so you can shop with confidence. The exact measurements in the recipe card are listed below.
- Ricotta cheese forms the creamy filling; whole milk ricotta gives the richest texture.
- Limoncello flavors both the syrup and the ricotta with bright lemon liqueur.
- Ladyfingers soak up the syrup and build the layers of the cake.
- Lemon curd adds a tangy ribbon between the cream layers.
- Heavy whipping cream gets whipped to soft peaks for the top.
For equipment you need a 9×13 baking dish, a mixing bowl, a small pot for the syrup, and a hand or stand mixer for the cream.
How to Make Limoncello and Ricotta Cake
Making limoncello and ricotta cake is all about layering, then letting time in the fridge do the work. No baking is involved, just a little assembly.
- Stir together ricotta, confectioners sugar, lemon zest, and 1 tablespoon limoncello, then set aside.
- Simmer water and limoncello for 5 minutes, then let it cool for another 5 minutes.
- Dip ladyfingers halfway in the warm syrup and line the bottom of a 9×13 dish.
- Spread the ricotta mixture, add a layer of soaked ladyfingers, then the lemon curd, and one more ladyfinger layer.
- Whip the cream with sugar to soft peaks, spread it on top, and chill for at least 4 hours.
This makes 12 servings in a single 9×13 dish. For the best slices, refrigerate overnight so the layers set firm before you cut in.
Storage Options
This is a chilled dessert, so the fridge is its happy place. Keep it covered to protect the creamy top.
- Cover and refrigerate for up to 3 days.
- Press plastic wrap against the surface to keep it fresh past 1 day.
- This cake does not freeze well, so it is best enjoyed within 3 days.
Variations & Substitutions
This lemon icebox cake welcomes small tweaks. Try one of these to make it your own.
- Leave out the limoncello and use lemon juice and a splash of vanilla for an alcohol free version.
- Swap lemon curd for orange curd to shift the citrus flavor.
- Use mascarpone in place of some ricotta for an even richer cream.
- Scatter fresh berries between the layers for a fruity touch.
What to Serve with Limoncello and Ricotta Cake
Limoncello and ricotta cake is light, so it pairs nicely with coffee or a small chilled pour. Round out a dessert table with a few contrasting treats.
- A shot of cold limoncello on the side.
- Strong espresso or a cappuccino.
- A rich chocolate stout cake for the chocolate fans at the table.
- A slice of orange honey butter cake to keep the citrus theme going.
Have a few questions before you start layering? Here are the answers that come up most.
Frequently Asked Questions
How far ahead can I make limoncello and ricotta cake?
Up to a day ahead is ideal. An overnight chill sets the layers so it slices cleanly and tastes even better.
Can I make it without alcohol?
Yes. Replace the limoncello with lemon juice and a little water, plus a splash of vanilla, for a family friendly version.
My ricotta seems grainy. Can I fix it?
Whip it smooth with the sugar, or strain very wet ricotta first for a creamier filling.
Do I have to use a 9×13 dish?
That size works best for the layers, but any similar dish will do as long as you adjust the ladyfinger count.
When the weather turns warm and the oven stays off, this cool, citrusy cake is exactly the treat you want. Make it the night before and let the fridge do the rest.
Limoncello and Ricotta Cake
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Ingredients
- 32 oz ricotta cheese
- 1½ cup confectioners sugar
- 1 Tbsp lemon zest
- 1 Tbsp Limoncello
- 2 cups water
- 2 cups Limoncello
- 1½ pounds lady fingers
- 4 cups lemon curd see notes
- 2 cups heavy whipping cream
- 4 Tbsp sugar
Instructions
- In a large mixing bowl, combine ricotta, confectioners sugar, lemon zest and 1 Tbsp Limoncello. Mix to combine. Set aside.
- In a medium sized pot, bring water and Limoncello to a simmer. Keep at a simmer for five minutes. Remove from heat and pour into a shallow heat safe dish and allow to cool for five minutes.
- Dip the lady fingers halfway into the warm Limoncello mixture and line the bottom of a 9×13 baker with the soaked lady fingers. Once the bottom is covered with lady fingers, spread the ricotta mixture over top.
- Place another row of soaked lady fingers on top of the ricotta mixture.
- Spread the lemon curd on top of the lady fingers.
- Place a final row of soaked lady fingers on top of the lemon curd.
- Using a stand mixer or a hand mixer, whip together the cream and sugar until soft peaks form.
- Spread the whipped cream over top the lady fingers.
- Refrigerate for at least four hours. Preferable overnight. Serve well chilled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good morning Melanie! What a beautiful recipe. You pix of this marvelous cake has my mouth watering and I am starving now with my first cup of coffee in my hand. I prefer the lemon flavoring to coffee in a dessert and I can’t wait to try this recipe. Thank you for sharing!
This looks delicious – and I am such a sucker for a good lemon burst in ANYTHING.
Oh dear Lord this looks so good! I bought Limoncello for the first time in the North End of Boston a few years ago. Been a fan of it ever since. Lemon desserts always seem to hit the spot in the summer time. I will make this for a summer get together for sure. Thanks! Pinned and Stumbled!
Beautiful recipe & awesome pictures!!! Your photography looks amazing…
Hope your weather cools down soon…
elie
OMG. No air conditioning? I would…roast?
But this cake is bringing my mind back to a calm, beautiful place. Plus, lemon. And hello…my fav thing in the world!
We live by the ocean with no air conditioning too, but considering we almost always have a marine layer, I really can’t complain! This Tiramisu looks absolutely divine! I have been on a Tiramisu kick lately too! Just made a balsamic strawberry one. They are perfect for summer…so cool and refreshing!
What a brilliant idea! Like a marriage of lemon bars and tiramisu – yum!
Ricotta is about the same price as mascarpone over here. Do you think cream cheese would work here, maybe with some whipped cream stirred in? I am dying to try this out. Also, I know how horrible it is without air-conditioning in hot weather! It’s so impossible to sleep. We ended up installing an air con unit last year and the nights are more bearable now. Hope this dessert cheers you up! I want it so much right now as I have a terrible weakness for lemony goodness.
In some recipes you can substitute cottage cheese for ricotta.
I made this with half lower fat cream cheese and half well-drained (drained in refrig overnight) greek yogurt with awesome results. It was gobbled down by everyone at a bbq potluck, and there were several desserts. I loved the texture and taste of the cheese mixture and will try it in many other desserts. Thanks for such a tasty recipe. If I’d made a small one for me to sample it might never have made it to the bbq.
If I didn’t have half my kitchen packed up I’d make this cake tonight! Love it Melanie!
Just bought my bottle of limoncello… this is going to be my birthday cake.
Found your recipe through PW and I’m SO excited about this. If I wanted to keep it boozy can I skip the boiling step and just dip the lady fingers in lemoncello? Or would that not taste right?
Beautiful cake! I love, love lemon in desserts. Your pictures are stunning.
Any thoughts on using lemon pudding instead of the curd? I’m in a pinch and don’t have time to make the curd and I’d have to buy 4 jars of the curd.
Sure, I don’t see why not. It won’t be as tart but it still will be yummy!
Am anxious to try this. Sounds and looks yummy. Thank you for sharing
I’m dying to make this! Definitely recommend making the lemon curd rather than using store bought or (ugh) lemon pudding. Question: Do you use soft (spongy) or “dry” lady fingers?
Thanks for this wonderful recipe! Nice change from the chocolate/espresso version.
Caroline
Excellent question Caroline. I used the dry lady fingers. Hope that helps!
I just wanted to let you know that I made this for my office, and they gobbled it up with RAVE reviews today. I bake for my office just about every week, but many people told me this was the absolute BEST dessert I’ve brought in. Finding the ladyfingers was really tough in my town, and mine were very *fat* so the cake was quite tall (the pieces toppled over), but that didn’t deter the compliments from faculty and students alike! Thank you so much for posting this recipe.
Yay! I’m so happy for that feedback. This recipe is one of my all time favorite desserts. It’s just so pretty and tasty. I’m glad you liked it too!
What do you mean – dip ladyfingers halfway?
Just dip the top half of the biscuit. They are like sponges and you don’t want to oversaturate.
Looks fabulous. How far in advance do you think this could me made? Thinking of making it for 40 for my sons rehearsal dinner.
Any suggestions for subbing the limoncello for kids? Perhaps lemonade concentrate? Thanks!
I couldn’t wait to try this and made it last night for an Italian dinner party this evening. But I just read through all the comments and saw that when you said dip half-way you meant dip top half in the Limoncello. Now I’m worried because I dipped them in half-way, but lengthwise. Now I’m really worried it won’t come out right. Did anyone else make that mistake and was it OK? I really wanted it to be special, so hoping it’s alright.
I think you will be totally fine. There’s more than enough moisture in the dish to compensate. Let me know what you think!
Made this for Easter. It was so delicious! Thank you for posting. I linked to you in my review on my blog! blessings
This was so delish! I’ve created a list of liquor-included desserts and this was by far the best =) I prefer using Tessora Limoncello when I am looking for gluten-free substitutes. Thanks for the share!
I was wondering if you can substitute with Crème de Limoncello? I have been making my own and enjoy it so much more than the regular limoncello.
Can I substitute the ricotta cheese with mascarpone? If so, do I use the same amount?
Just discovered you while searching for limoncello recipes.
How do I find your website?