Description
This Flourless Ricotta, Lemon & Almond Cake is a moist, tender cake bursting with fresh lemon flavor and rich almond goodness. Using ricotta cheese and almond flour, this gluten-free cake offers a delicate texture and a perfect balance of sweet and tangy. Finished with an optional lemon glaze, it makes an elegant dessert that’s easy to prepare and perfect for any occasion.
Ingredients
Scale
Cake
- 1 1/2 cups ricotta cheese (340g)
- 1 1/2 cups almond flour (150g)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar (100g)
- 1 tablespoon lemon zest (from about 1 lemon)
- 1/4 cup fresh lemon juice (60ml)
- 1/2 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted (60g)
Glaze (Optional)
- 1/4 cup powdered sugar (30g)
- 1 tablespoon fresh lemon juice (15ml)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper to ensure the cake doesn’t stick.
- Beat Eggs and Sugar: In a large bowl, vigorously beat the eggs and granulated sugar together until the mixture becomes light, fluffy, and pale in color. This step is crucial for incorporating air to help the cake rise.
- Add Wet Ingredients: Incorporate the ricotta cheese, melted butter, lemon zest, lemon juice, and vanilla extract into the egg mixture. Mix thoroughly until all ingredients are well combined and the batter is smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the almond flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Combine Mixtures: Gradually fold the dry ingredients into the wet ricotta mixture with a spatula, folding gently until the batter is smooth and homogenous without overmixing.
- Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked but still moist.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Glaze (Optional): While the cake cools, whisk together the powdered sugar and lemon juice until smooth to create a tangy glaze.
- Glaze the Cake: Once the cake has completely cooled, drizzle the lemon glaze over the top evenly. Allow the glaze to set before serving for best presentation and flavor.
Notes
- Ensure the ricotta cheese is well-drained or at room temperature for best texture.
- This cake is naturally gluten-free due to almond flour but always check ingredients if gluten sensitivity is a concern.
- The lemon glaze is optional but adds a pleasant brightness and sweetness to the cake.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, substitute ricotta and butter with appropriate plant-based alternatives, though texture may vary.
