Should you refrigerate a lemon ricotta cake?

Yes, always refrigerate lemon mascarpone ricotta cake—especially one made with mascarpone and ricotta. These dairy ingredients make the cake wonderfully moist, but they also mean it’s best kept chilled. Store it in an airtight container or wrap tightly with plastic wrap. It will stay fresh in the fridge for up to 4 days.

Will lemon curdle mascarpone?

Mascarpone is a high-fat, low-acid cheese , which makes it much more stable than something like milk or cream when mixed with lemon juice. In most cases, adding a small amount of lemon juice or zest to mascarpone (like in your limoncello mascarpone ricotta cake) won’t cause curdling at all.

How to know when ricotta cake is done?

A ricotta cake is done when the center is set but still slightly moist. Insert a toothpick or skewer into the middle—it should come out with a few tender crumbs, not wet batter. The top should be light golden and slightly firm to the touch. Let it cool in the pan for 10–15 minutes before transferring to a rack.

Can I use mascarpone instead of ricotta in a cake?

You can substitute mascarpone for ricotta in some cake recipes, but keep in mind they serve different roles. Mascarpone is richer and smoother, while ricotta adds structure and lightness. For this recipe, both are used for a balanced texture. Replacing ricotta entirely may make the cake denser, so consider blending the mascarpone with a bit of Greek yogurt for balance.

Ultimate Limoncello Mascarpone Ricotta Cake : 1 Easy, Creamy Wonder

Name: Limoncello Mascarpone Ricotta Cake
Prep time: 15 min
Cook time: 45 min
Total time: PT-486489H28S
Cuisine: Mexican-Inspired
Ingredients: 1 cup whole milk ricotta; 1/2 cup mascarpone; 3/4 cup granulated sugar; 1/2 cup unsalted butter, softened; 3 large eggs; 1/4 cup limoncello; 1 tbsp lemon zest; 1 tbsp fresh lemon juice; 1 tsp vanilla extract; 1 cup all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt

Description

Creamy and zesty, this limoncello mascarpone ricotta cake combines citrus flavor with rich dairy for a show-stopping dessert.

Ingredients

Scale

1 cup whole milk ricotta

1/2 cup mascarpone

3/4 cup granulated sugar

1/2 cup unsalted butter, softened

3 large eggs

1/4 cup limoncello

1 tbsp lemon zest

1 tbsp fresh lemon juice

1 tsp vanilla extract

1 cup all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

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Instructions

1. Preheat oven to 350°F. Grease and line an 8-inch round pan.

2. Cream butter and sugar until light and fluffy.

3. Beat in eggs one at a time. Add ricotta, mascarpone, zest, juice, limoncello, and vanilla.

4. In a separate bowl, whisk flour, baking powder, and salt.

5. Gently fold dry ingredients into wet mixture until combined.

6. Pour into pan and smooth top.

7. Bake for 40–50 minutes, or until a toothpick comes out with moist crumbs.

8. Cool in pan for 15 minutes, then transfer to a rack.

9. Dust with powdered sugar before serving or glaze if desired.

Notes

Store cake in the refrigerator for up to 4 days.

Flavor deepens after 24 hours—great for make-ahead!

Add lemon glaze or serve with fresh berries for extra flair.

Prep Time: 15 mins
Cook Time: 45 mins
Category: Cake
Method: Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 22g
Sodium: 135mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 6g
Cholesterol: 90mg