Flourless Ricotta, Lemon & Almond Cake
A light yet delicious dessert that’s creamy and zesty, perfect for any occasion.
Servings: 8 servings
Calories: 280kcal
Equipment
- Mixing Bowl
- Cake Pan
Ingredients
Ingredients
- 1.5 cups Ricotta Cheese (340g)
- 1.5 cups Almond Flour (150g)
- 1 teaspoon Baking Powder
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.5 cup Granulated Sugar (100g)
- 1 tablespoon Lemon Zest (from about 1 lemon)
- 0.25 cup Fresh Lemon Juice (60ml)
- 0.5 teaspoon Vanilla Extract
- 0.25 cup Unsalted Butter, melted (60g)
Instructions
- Preheat oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, mix ricotta, almond flour, baking powder, and salt.
- In another bowl, whisk eggs and sugar until light and fluffy.
- Add lemon zest, juice, vanilla extract, and melted butter to the egg mixture and stir.
- Gently fold wet ingredients into the dry mixture until well combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick comes out clean.
- Let cool completely before slicing. Optional: top with berries, glaze, or powdered sugar.
Notes
Store leftovers in the fridge up to 4 days. Freeze individual slices for longer storage. Add your own twist with orange zest or almond extract for variety. Do not overmix to keep the texture light and fluffy.
Nutrition
Calories: 280kcal | Fat: 20g