There’s something truly magical about biting into a cake that’s both decadently moist and refreshingly light—especially when it comes together with just a handful of simple, wholesome ingredients. Flourless Ricotta, Lemon & Almond Cake is that wonder: a perfectly fluffy, melt-in-your-mouth treat that lands the sweet spot between impressive and effortless. Did you know this cake has its roots in Italian cucina povera, where resourceful cooks turned humble ingredients into unforgettable desserts? With zesty lemon, creamy ricotta, and nutty almond meal, this cake brings summertime brightness to your table any time of the year.
What really sets this cake apart is how quick and fuss-free it is, making it a winning choice for busy weeknights or spontaneous gatherings. Think of it as the sunshiny cousin to a classic chocolate flourless cake (like our deeply popular Chocolate Almond Torte)—but even lighter, brighter, and delightfully gluten-free. Whether you’re a seasoned baker or a kitchen newbie, this lovely cake is sure to win hearts and inspire second helpings!
What is Flourless Ricotta, Lemon & Almond Cake?
What’s in a name? Well, sometimes a name really does say it all—or does it? Flourless Ricotta, Lemon & Almond Cake isn’t just a mouthful to say—it’s also a mouthful of deliciousness that’s hard to forget. Why flourless, you ask? Because we’re swapping out wheat for almond meal, making this cake naturally gluten-free and oh-so-moist. Ricotta adds creaminess, lemon brings zing, and almond gives it that irresistible nutty crumb. It’s straightforward, it’s classic, and truly, as the saying goes, “the way to a man’s heart is through his stomach”—though we think everyone at your table will feel the love with every bite. Ready to give this timeless favorite a whirl? Let’s bake some happiness!
Why You’ll Love This
This is the cake that checks all the boxes and then some. The real magic lies in its luxurious, custard-like texture: thanks to creamy ricotta and almond meal, every slice is melt-in-your-mouth soft with a delightful hint of tangy lemon. Cooking at home means you’ll save big compared to bakery prices, plus you can customize it to your heart’s content—be generous with the zest, or add berries for a colorful twist. Unlike traditional sponge cakes, this flourless version is naturally gluten-free and stays perfectly moist for days. It recalls the spirit of our Lemon Olive Oil Cake, but with even less fuss and an extra hit of richness. Try it once, and you’ll be tempted to make it again and again. Ready for some kitchen magic? Gather your ingredients and let’s get whisking!
How to Make Flourless Ricotta, Lemon & Almond Cake
Quick Overview
What makes this cake a standout is its unbeatable ease and satisfying flavors. You’ll need just one bowl, a handful of basic ingredients, and about 15 minutes of hands-on time before the oven does the work. With no fancy equipment and no specialty flours required, even baking beginners can pull off a cake with tender crumb, citrusy aroma, and that showstopper dusting of powdered sugar. Start to finish, you can have this delightful cake cooling on your kitchen counter in under an hour, making it the ultimate “I need dessert, now!” recipe.
Ingredients
1 1/2 cups ricotta cheese, drained if watery
1 cup almond meal or ground almonds
1/2 cup sugar (granulated)
3 large eggs
2 tablespoons lemon zest (from about 2 lemons)
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
1 teaspoon baking powder
A pinch of salt
Powdered sugar for dusting (optional)
Step-by-Step
- Preheat your oven to 350°F (180°C). Grease and line an 8-inch (20cm) round cake pan with parchment paper for easy removal.
- In a large mixing bowl, whisk together the ricotta, sugar, and eggs until smooth and creamy. Make sure there are no lumps.
- Add the lemon zest, lemon juice, and vanilla extract, mixing until evenly combined.
- In a separate bowl, stir together the almond meal, baking powder, and pinch of salt.
- Fold the dry ingredients into the wet mixture using a spatula. Stop as soon as everything is just combined—don’t overmix.
- Pour the batter into the prepared cake pan, smoothing the top with the back of a spoon or an offset spatula.
- Bake in the center of the oven for 35 to 40 minutes, or until the cake is golden on top and a skewer inserted into the middle comes out mostly clean with a few moist crumbs attached.
- Allow the cake to cool in the pan for 15 minutes before carefully transferring it to a wire rack to cool completely.
- Once cooled, dust with powdered sugar for a classic finish. Serve and savor!
What to Serve Flourless Ricotta, Lemon & Almond Cake With
This cake absolutely shines with a side of lightly sweetened whipped cream or a dollop of thick Greek yogurt. For a fresh, fruity twist, top with macerated berries (strawberries, raspberries, or blueberries) or accompany each slice with a drizzle of berry coulis. Serving after a hearty Italian meal? Pair with an espresso or a glass of limoncello for an authentically Italian touch. On a sunny afternoon, enjoy it alongside an iced tea or sparkling lemonade—its bright flavors couldn’t be more perfect for a garden gathering.
Top Tips for Perfecting Flourless Ricotta, Lemon & Almond Cake
- Use whole-milk ricotta for the creamiest texture. If your ricotta seems too wet, place it in a fine-mesh sieve to drain excess moisture before using.
- Want a lighter cake? Fold in one or two stiffly whipped egg whites at the end for extra airiness.
- No almond meal? Pulse whole blanched almonds in a food processor until finely ground, but be careful not to turn them into almond butter.
- Lemon zest is the key fragrant hero here: zest only the bright yellow peel, as the white pith beneath is bitter.
- Don’t overbake! The cake should be just set—a slightly wobbly center is perfect, as it will continue to cook while cooling.
- For a nutty crunch, sprinkle sliced almonds on top before baking.
- Dust powdered sugar just before serving to keep it looking fresh.
Storing and Reheating Tips
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. The texture stays moist, and the flavors mellow beautifully. To serve, enjoy chilled or bring to room temperature for maximum softness. If you prefer your cake slightly warm, a few seconds in the microwave will do the trick—just be sure not to overheat or it can become dry.
To freeze, wrap individual cake slices tightly in plastic wrap and store in a freezer-safe bag or container. Defrost in the refrigerator overnight or at room temperature for about 30 minutes before serving. This cake freezes surprisingly well, so you can always have a treat on hand for sudden cravings!
FAQs
Can I make this cake dairy-free?
Yes! Swap the ricotta for a dairy-free alternative, such as almond or soy-based ricotta, and be sure to check that all other ingredients are dairy-free.
Is this cake suitable for people with celiac disease?
Yes, since it contains no wheat flour, it’s naturally gluten-free. Always double-check your baking powder to make sure it’s labeled gluten-free.
Can I use oranges instead of lemons?
Absolutely. Orange zest and juice will create a sweeter, warmer flavor profile, which is also delicious.
Why is my cake so dense?
This cake is meant to be moist, but if it feels heavy or soggy, you may have overmixed the batter or your ricotta was too wet. Always drain ricotta first and fold gently!
Can I add fruit to the batter?
You can! Fold in a handful of fresh or frozen berries just before baking, but avoid watery fruits to prevent the cake from becoming too wet.
Conclusion
Flourless Ricotta, Lemon & Almond Cake is that rare dessert that feels both comfortingly familiar and wonderfully elegant. It’s the answer to gluten-free gatherings, quick dinner party desserts, or even a sweet afternoon pick-me-up. With its irresistible blend of zesty lemon, creamy ricotta, and nutty almond meal, every slice is a little taste of sunshine—simple to make, beautiful to serve, and delicious to eat. Whether you’re an expert baker or just finding your footing in the kitchen, this cake will soon become one of your go-to recipes. Give it a try, and don’t be surprised if it becomes the star attraction at your next family celebration or quiet weekend afternoon. Happy baking!
Flourless Ricotta, Lemon & Almond Cake
Equipment
- Mixing Bowl
- Cake Pan
- Whisk
Ingredients
Ingredients
- 1.5 cups Ricotta cheese Drained if watery
- 1 cup Almond meal Or ground almonds
- 0.5 cup Granulated sugar
- 3 large Eggs
- 2 tablespoons Lemon zest From about 2 lemons
- 1 tablespoon Freshly squeezed lemon juice
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 1 pinch Salt
- Powdered sugar For dusting (optional)
Instructions
- Preheat your oven to 350°F (180°C). Grease and line an 8-inch (20cm) round cake pan with parchment paper for easy removal.
- In a large mixing bowl, whisk together the ricotta, sugar, and eggs until smooth and creamy. Make sure there are no lumps.
- Add the lemon zest, lemon juice, and vanilla extract, mixing until evenly combined.
- In a separate bowl, stir together the almond meal, baking powder, and pinch of salt.
- Fold the dry ingredients into the wet mixture using a spatula. Stop as soon as everything is just combined—don’t overmix.
- Pour the batter into the prepared cake pan, smoothing the top with the back of a spoon or an offset spatula.
- Bake in the center of the oven for 35 to 40 minutes, or until the cake is golden on top and a skewer inserted into the middle comes out mostly clean with a few moist crumbs attached.
- Allow the cake to cool in the pan for 15 minutes before carefully transferring it to a wire rack to cool completely.
- Once cooled, dust with powdered sugar for a classic finish. Serve and savor!
2 comments
The picture looks great…BUT where are the directions to make the cake as pictured?
The cake photo looks delicious but does not match the recipe, which is a one-layer cake. I’m new to this site, and this is the second recipe that I’ve found with a misleading image. Please fix this. It’s dishonest and makes me reluctant to try the recipe.