Description
This flourless ricotta lemon almond cake is light, moist, and naturally gluten-free—perfect for brunch, tea, or dessert. Made with creamy ricotta, almond meal, and fresh lemon zest, this elegant cake is simple to make and bursting with bright citrus flavor in every bite.
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
Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and grease the sides.
- In a large bowl, whisk together ricotta, eggs, sugar, lemon zest, and lemon juice until smooth.
- Stir in almond meal, baking powder, and salt until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 45–50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove the sides and cool completely.
- Dust with powdered sugar and garnish with lemon zest or almonds if desired before serving.
Notes
- Add ½ tsp almond extract for extra depth.
- Swap lemon for orange zest and juice for a different citrus profile.
- Top with berries or a dollop of whipped cream or Greek yogurt for a fresh finish.
- Store chilled or at room temperature—flavors deepen over time.
