Flourless Ricotta, Lemon & Almond Cake
This Flourless Ricotta, Lemon & Almond Cake is a soft, fluffy, and gluten-free dessert infused with bright lemon zest, offering a delightful creaminess and nuttiness that will impress everyone.
Ingredients
Main Ingredients
- 1.5 cups Ricotta Cheese This creamy cheese forms the heart of the cake, offering moistness and richness.
- 1.5 cups Almond Flour Nutty and gluten-free, it gives the cake a delicate structure.
- 1 teaspoon Baking Powder A little lift to create that airy texture we adore in cakes.
- 0.25 teaspoon Salt Balances the sweetness and enhances the flavors.
- 3 large Eggs Acts as the binding agent, contributing to the cake’s tender crumb.
- 0.5 cup Granulated Sugar Sweetness that complements the citrus zing perfectly.
- 1 tablespoon Lemon Zest The zest awakens your taste buds with its vibrant aroma and tang.
- 0.25 cup Fresh Lemon Juice Brightens the cake, adding a deliciously fresh flavor.
- 0.5 teaspoon Vanilla Extract A subtle hint of warmth that complements the other flavors.
- 0.25 cup Unsalted Butter, melted Adds richness and moisture, making every bite irresistible.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, mix together the ricotta, almond flour, baking powder, and salt.
- In another bowl, whisk the eggs and sugar until light and fluffy.
- Add in the lemon zest, juice, vanilla extract, and melted butter to the egg mixture; stir until combined.
- Gently fold the wet ingredients into the dry mixture.
- Pour the batter into the prepared pan and smooth out the top.
Baking
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before slicing.
Serving
- Top with fresh berries, a drizzle of lemon glaze, or a light dusting of powdered sugar if desired.
Notes
Optional: Use a low-sugar granulated sweetener or a dairy-free ricotta alternative for a lighter version.