Name: Flourless Ricotta, Lemon & Almond Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mediterranean-inspired
Ingredients: 1½ cups almond meal or almond flour; 1 cup full-fat ricotta cheese, well-drained; 3 large eggs; ¾ cup granulated sugar; Zest of 2 lemons; 2 tbsp fresh lemon juice; 1 tsp baking powder (gluten-free if needed); ¼ tsp salt; Optional: powdered sugar for dusting, lemon zest or sliced almonds for garnish

This flourless ricotta, lemon, and almond cake is one of those elegant yet effortless desserts I turn to when I want something light, moist, and full of flavor. It’s naturally gluten-free, bursting with citrus brightness, and has the perfect balance of creamy ricotta and nutty almond meal. Whether for brunch, afternoon tea, or a refreshing end to dinner, this cake always feels special.

Flourless Ricotta, Lemon & Almond Cake

Why You’ll Love This Recipe

I love this cake because it’s simple to make, uses wholesome ingredients, and feels rich without being heavy. The ricotta keeps the texture incredibly moist, while almond meal adds a tender, crumbly bite. The lemon zest brings just the right amount of zing, and the fact that it’s flourless makes it perfect when I need a gluten-free dessert that everyone will still rave about.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Almond meal or almond flour
Ricotta cheese (full-fat, well-drained)
Eggs
Granulated sugar
Lemon zest
Lemon juice
Baking powder (gluten-free if needed)
Salt
Powdered sugar (for dusting, optional)

Directions

I preheat the oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper, greasing the sides.
In a large bowl, I whisk together the ricotta, eggs, sugar, lemon zest, and juice until smooth.
I stir in the almond meal, baking powder, and a pinch of salt, mixing until just combined.
I pour the batter into the prepared pan and smooth the top.
I bake for about 45–50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
I let the cake cool in the pan for 10 minutes, then remove the sides and let it cool completely.
Before serving, I like to dust the top with powdered sugar and garnish with extra lemon zest or sliced almonds if I’m feeling fancy.

Servings and Timing

This cake makes about 8–10 slices. It takes around 10–15 minutes to prepare and 45–50 minutes to bake. I let it cool for at least 30 minutes before serving, though it’s even better once fully chilled.

Variations

I sometimes add a splash of almond extract to enhance the nutty flavor.
A few fresh raspberries or blueberries on top give it a pop of color and fruitiness.
Orange zest and juice make a delicious swap for lemon if I want a warmer citrus note.
For a denser texture, I’ve reduced the eggs by one and it still bakes beautifully.

Storage/Reheating

I store the cake in an airtight container in the fridge for up to 4 days. It’s delicious chilled or at room temperature. If I want to reheat a slice, I pop it in the microwave for about 15 seconds—just enough to warm it slightly without losing its moisture.

FAQs

Can I use part-skim ricotta?

I prefer full-fat ricotta for the creamiest texture, but part-skim works too—just make sure it’s well-drained to avoid excess moisture.

Is almond meal the same as almond flour?

They’re similar, but almond meal is a bit coarser and made from whole almonds. I’ve used both and they work just fine in this cake.

Can I freeze this cake?

Yes, I let it cool completely, wrap it well, and freeze for up to 2 months. I thaw it in the fridge overnight before serving.

Can I make this dairy-free?

You could try substituting the ricotta with a thick, dairy-free alternative like almond or cashew-based ricotta. I haven’t tested it, but it should work with some tweaking.

Does this cake need frosting?

Not at all. I think it’s perfect as is with just a dusting of powdered sugar, but a dollop of whipped cream or Greek yogurt is a lovely touch.

Conclusion

This flourless ricotta, lemon, and almond cake is a go-to dessert when I want something light, moist, and full of flavor with minimal effort. It’s naturally gluten-free, simple to make, and always gets compliments. Whether I’m making it for guests or enjoying a slice with coffee, it’s one of those recipes I know I’ll keep coming back to.