Flourless Ricotta, Lemon & Almond Cake
A light and moist cake made with ricotta, almond meal, and zesty lemon, perfect for any occasion.
Servings: 8 servings
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!
Notes
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.