Ricotta and Limoncello Bundt Cake, a soft and fragrant cake I discovered thanks to the recipe posted by Doriana de Rosa and reprised by my virtual friend Maria Grazia.
This is a very simple Bundt cake to prepare, using whole eggs without needing to separate yolks from whites, and the presence of ricotta in the batter maintains internal moisture that remains unchanged for a few days at room temperature. In fact, in our house it was finished in a couple of days because it’s really delicious and the entire family loved it. The presence of limoncello gives it a unique taste and aroma.
For Bundt cake lovers, I also recall other variations
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Energy 428.98 (Kcal)
- Carbohydrates 50.04 (g) of which sugars 31.58 (g)
- Proteins 6.72 (g)
- Fat 20.09 (g) of which saturated 4.16 (g)of which unsaturated 15.10 (g)
- Fibers 0.55 (g)
- Sodium 38.98 (mg)
Indicative values for a portion of 4 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs
- 1 and 1/3 cups sugar
- 9 oz ricotta
- 7 oz vegetable oil
- 7 oz limoncello
- 2 and 1/2 cups all-purpose flour
- 1 packet baking powder
Tools
For mixing, I use a stand mixer, but you can use an electric whisk if you prefer, and for baking, I always suggest a springform pan.
- 1 Stand Mixer howork
- 1 Bundt Cake Pan Ballarini
Preparation
The preparation of this Ricotta and Limoncello Bundt Cake is really simple and quick, and the baking does not exceed 35′, so in less than an hour, you will have it prepared and baked.
Beat the eggs and sugar very well until they whiten, then continue mixing while adding ricotta, limoncello, oil, flour gradually, and finally the baking powder. Only the eggs need to be well creamed with the sugar; you can add the rest of the ingredients slowly in the order indicated, and in about 5′, the batter will be ready.
Butter and flour the Bundt cake pan, pour in all the prepared batter, and bake in a preheated oven at 350°F for about 35′; always perform the toothpick test before removing from the oven.
Let the Bundt cake cool slightly, remove it from the pan, and enjoy.
NOTES
This Ricotta and Limoncello Bundt Cake will surprise you with its softness and aroma; it keeps well at room temperature for up to 3/4 days.
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