Lemon Ricotta Cake with Almond Flour: Delicious, 10 Servings

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Hello, fellow dessert lovers! There’s nothing quite like the joy of turning simple ingredients into something truly magical, something that brings smiles to faces and warmth to hearts. Today, I’m thrilled to share a recipe that does exactly that: my incredibly moist and flavorful lemon ricotta cake with almond flour. It’s a treat I adore making, and I know you’ll love baking it too!

This isn’t just any cake; it’s a celebration of bright citrus and creamy richness. Its unique, tender texture sets it apart, offering a melt-in-your-mouth experience that is both comforting and refreshing. I’ve found it to be a perfect go-to, whether you’re celebrating a special occasion or simply craving a delightful homemade sweet treat.

What truly makes this particular almond flour lemon ricotta cake stand out is its beautiful balance. We’re talking about a wonderfully light crumb thanks to the almond flour, paired with the rich, indulgent taste of ricotta cheese. Every bite delivers a harmonious blend of sweet and tangy, a little bit of sunshine on a plate. It’s a delightful ricotta cake with almond flour that promises to be a new favorite.

Table of Contents

Gather Your Baking Essentials: Ingredients for Amazing Lemon Ricotta Cake with Almond Flour

Alright, chefs! Before we dive into the fun part, let’s make sure we have all our ingredients lined up for this incredible lemon ricotta cake with almond flour. Getting everything ready beforehand, also known as “mise en place,” makes the baking process so much smoother and more enjoyable.

Remember, the quality of your ingredients truly shines through in a simple yet elegant cake like this. Using room-temperature butter and eggs is key for that perfect, light texture. And for the best richness in your ricotta cake with almond flour, reach for whole milk ricotta.

Here’s everything you’ll need to create your delicious almond flour cake:

½ cup unsalted butter (1 stick), at room temperature, plus extra for greasing your pan.
1 cup organic cane sugar or regular white granulated sugar.
4 large eggs, make sure they’re at room temperature, and you’ll need them separated.
1 cup whole milk ricotta (that’s an 8 oz. container), store-bought works great!
1 tablespoon lemon zest, which usually comes from about 2 fresh lemons.
2 tablespoons lemon juice, freshly squeezed is always best.
2 teaspoons vanilla extract, for that classic sweet note.
1 teaspoon almond extract, totally optional but it really boosts the almond flavor!
2 cups almond flour (that’s about 8.4 oz. by weight).
¼ teaspoon sea salt, to balance all the sweet flavors.
⅓ cup sliced almonds, for that beautiful topping and a little crunch.
2-3 tablespoons confectioner’s sugar, optional, for a lovely dusting before serving.

This ensures everyone, from beginner bakers to seasoned pros, has everything ready for their delicious bake. For another take on this delightful dessert, explore our classic lemon ricotta cake recipe.

Baking Bliss: Step-by-Step Guide to Your Perfect Lemon Ricotta Cake with Almond Flour

Now for the fun part! Let’s get baking this truly incredible lemon ricotta cake with almond flour. Don’t worry, I’ll walk you through each step with helpful tips to make sure your cake turns out perfectly moist and absolutely delicious. You’ll be amazed at how simple it is to create this delightful ricotta cake with almond flour.

Hand greasing a 9-inch springform pan with butter and parchment paper.

Adding egg yolks to creamed butter and sugar mixture in a glass bowl.

Get Ready to Bake: First things first, preheat your oven to 325 degrees F (160 degrees C). Next, grab your 9-inch cake pan or a springform pan. Line the bottom with a round of parchment paper, then give both the paper and the sides of the pan a light greasing with butter. This ensures your beautiful lemon ricotta cake with almond flour slides out easily.
Creaming Magic: In a large mixing bowl, combine your softened butter and granulated sugar. With an electric hand mixer, beat them together on medium-high speed. Keep going until the mixture looks wonderfully light and fluffy, usually about 5 minutes. This creaming step adds air, giving your almond flour cake a tender crumb.
Yolk Power: Add the egg yolks one at a time to your creamed butter and sugar mixture. Beat on medium speed after each addition until the yolk is fully combined and the batter looks smooth.
Flavor Infusion: Now for the stars of our flavor show! Stir in the creamy whole milk ricotta cheese, that wonderfully fragrant lemon zest, and the bright, fresh lemon juice. Add in the sweet vanilla extract and, if you like that extra nutty hint, the almond extract too. Beat everything on medium speed until just combined. Don’t be alarmed if the mixture looks a little curdled at this point; it’s completely normal for a lemon ricotta cake with almond flour.
Fold in the Flour: Next, add the almond flour and sea salt to your ricotta mixture. Using a spatula, gently fold these dry ingredients into the wet until no pockets of almond flour remain and the batter is smooth. The batter will be slightly thick, which is exactly what we want for a moist lemon ricotta cake with almond flour. Remember, don’t overmix!
Whip Those Whites: Time for some fluffy magic! Thoroughly wash and dry your electric mixer beaters. In a separate, clean medium bowl, beat the egg whites on medium speed until they form soft peaks. This usually takes about 3 minutes. These whipped whites are essential for giving our almond flour ricotta cake its lovely, airy texture.
Gentle Folding: To lighten our batter, first stir about a third of the beaten egg whites into the main ricotta mixture. This helps loosen it. Then, very gently fold in the remaining egg whites with your spatula until they are just combined. You want the batter to be evenly moistened with no streaks of egg whites left, but be super careful not to deflate them by overmixing. This is a crucial step for a light and airy lemon ricotta cake with almond flour.
Into the Pan: Carefully transfer all that delicious batter into your prepared cake pan. Use a small offset spatula or the back of a spoon to gently spread the batter evenly. Then, sprinkle the top generously with your sliced almonds. Press them down lightly into the batter so they stick nicely during baking.
Bake to Perfection: Place your pan into the preheated oven. Bake for about 50 minutes. The edges of your lemon ricotta cake with almond flour should be a beautiful golden brown, and the top a lighter golden. You’ll know it’s done when a wooden skewer poked into the center comes out clean.
Cool and Serve: Once baked, take the pan out and place it on a wire rack to let your lemon ricotta cake with almond flour cool completely, which takes about an hour. To serve, run a knife around the cake edges to loosen it. If you used a springform pan, simply release the sides. If using a regular cake pan, gently flip it onto a plate, peel off the parchment, then flip it back onto your serving plate. For an extra touch of sweetness and elegance, dust it with confectioner’s sugar before slicing into delightful wedges. Enjoy every single bite of your homemade lemon ricotta cake with almond flour!

Chef’s Secrets for a Flawless Lemon Ricotta Cake with Almond Flour

You’ve learned the steps, now let’s talk about the little tricks that make your lemon ricotta cake with almond flour go from great to absolutely unforgettable. These are my top secrets for ensuring your cake is perfectly moist, wonderfully tender, and bursting with flavor every single time. Master these tips, and your almond flour cake will be a showstopper!

The Magic of Room Temperature Ingredients

This is a game-changer for your lemon ricotta cake with almond flour. Cold butter and eggs just don’t mix as well, which can lead to a lumpy batter and a denser cake. So, plan ahead! Let your butter sit out for an hour or two, and your eggs for at least 30 minutes, before you even start measuring.

Don’t Overmix!

Here’s a golden rule, especially with an almond flour cake. Overmixing can make your cake tough, even with gluten-free almond flour. Once you add the almond flour, gently fold it until it’s just combined. The same goes for the fluffy egg whites—fold them in carefully to keep that lovely airy texture in your finished lemon ricotta cake. For more ideas on how to bake with almond flour, you might enjoy our recipe for almond flour chocolate cookies.

The Ricotta Quality Matters

For the very best lemon ricotta cake with almond flour, choose whole milk ricotta. It’s richer and creamier than part-skim. This extra richness truly makes a difference in the cake’s moistness and gives it that luxurious texture. Before adding it to your batter, gently drain any extra liquid from the ricotta.

Zest for Life!

Never skip the lemon zest in your almond flour ricotta cake! The zest holds most of the lemon’s essential oils and flavor, giving your cake a much brighter, more intense citrus punch than just juice alone. Use a microplane for fine zest, making sure to avoid the bitter white pith underneath.

Know Your Oven

Every oven is a little different, so it’s smart to keep an eye on your lemon ricotta cake with almond flour as it bakes. If you notice the top browning too quickly, you can loosely cover it with a piece of aluminum foil. Your cake is perfectly baked when a wooden skewer poked into the center comes out clean.

Delightful Twists: Variations for Your Lemon Ricotta Cake with Almond Flour

The classic lemon ricotta cake with almond flour is truly perfect as is, but as a baker, I always encourage a little creativity! If you love experimenting as much as I do, this section is for you. Here are some exciting variations to help you customize your cake and make it uniquely yours. These ideas will inspire you to turn this delicious ricotta cake with almond flour into a new personal favorite. You can find even more inspiration for similar bakes, like this lemon ricotta cake with almonds, from other passionate bakers.

Berry Burst Ricotta Cake

To add a lovely pop of color and fruitiness, gently fold in ½ to 1 cup of fresh or frozen berries into your batter. Blueberries, raspberries, or a mix of both work wonderfully in this lemon ricotta cake with almond flour. Add them just before you pour the batter into the pan.

Orange Blossom & Cardamom Ricotta Cake

For a more exotic flavor profile, swap out the lemon zest for orange zest. Then, mix ½ teaspoon of ground cardamom into your dry ingredients. A little drizzle of orange blossom water or a simple orange glaze over the cooled cake would be a fantastic addition to this fragrant almond flour cake.

Chocolate Chip Swirl

If chocolate is your weakness, get ready to indulge! Gently fold in ½ cup of mini chocolate chips into the batter. The combination of bright lemon, creamy ricotta, and melty chocolate in this almond flour cake is surprisingly delicious and creates a richer dessert.

Glazed Perfection

Instead of a simple dusting of powdered sugar, try a bright lemon glaze. Just whisk together ½ cup of confectioner’s sugar with 1-2 tablespoons of fresh lemon juice until it’s smooth. Drizzle this over your cooled lemon ricotta cake with almond flour for an extra burst of citrus flavor.

Nutty Alternatives

While sliced almonds are a classic topping, feel free to experiment with other nuts. Finely chopped pistachios or walnuts sprinkled on top, or even mixed into the batter, would add a different texture and flavor to your ricotta cake with almond flour.

Serving and Storing Your Lemon Ricotta Cake with Almond Flour

You’ve successfully baked a fantastic lemon ricotta cake with almond flour! Now comes the best part: enjoying your delicious creation. This section will guide you on how to serve your beautiful cake and how to keep any leftovers fresh and tasty.

Serving Suggestions

Your lemon ricotta cake with almond flour is truly delightful all on its own, perhaps with just a light dusting of confectioner’s sugar. For an extra treat, serve it with a dollop of fresh whipped cream, a scoop of creamy vanilla bean ice cream, or a vibrant side of fresh berries. It makes for a perfect afternoon treat with a cup of tea or a lovely dessert after any meal.

Storage Tips

To keep your lemon ricotta cake with almond flour at its best, store any leftovers in an airtight container. It will stay fresh at room temperature for up to 2-3 days, or you can pop it in the refrigerator for up to 5 days. If you refrigerate it, I suggest letting it warm up to room temperature before serving; this really brings out the best flavor and texture. This versatile ricotta cake with almond flour also freezes beautifully! Simply wrap individual slices tightly in plastic wrap, then in foil, and freeze for up to 1 month. Thaw at room temperature before enjoying.

Frequently Asked Questions (FAQ) about Lemon Ricotta Cake with Almond Flour

I know you might have some questions about baking this unique lemon ricotta cake with almond flour, especially if you’re new to using almond flour or ricotta cheese. I’ve gathered some common questions here to help you feel completely confident in the kitchen. This section will clear up any confusion and ensure your ricotta cake with almond flour is a delightful success.

What is the secret to baking with almond flour?

The secret to baking successfully with almond flour, especially in a lemon ricotta cake with almond flour, is all about understanding its special qualities. Almond flour is gluten-free, higher in healthy fats, and lower in carbs than regular wheat flour. This gives your cake a wonderfully dense, moist, and tender crumb. The main tip? Don’t overmix! Too much mixing can make baked goods crumbly. Almond flour absorbs liquids differently, so recipes like this almond flour ricotta cake are carefully balanced. It also adds a rich, nutty flavor that goes perfectly with lemon and ricotta.

What are the ingredients in flourless ricotta lemon and almond cake?

Our “flourless” ricotta lemon and almond cake, which is our delicious lemon ricotta cake with almond flour, replaces traditional wheat flour with almond flour as its main base. The key ingredients you’ll typically find include: almond flour, creamy whole milk ricotta cheese, eggs (often separated for texture), sugar, vibrant lemon zest and fresh lemon juice, butter, and a hint of vanilla extract. Sometimes, almond extract is added to boost that lovely nutty taste. These ingredients work together to create a cake that’s naturally gluten-free, incredibly moist, and bursting with citrus and almond flavors. It’s a fantastic alternative for those avoiding gluten or looking for a richer, denser texture than traditional cakes. If you enjoy simple, delicious ricotta-based desserts, consider exploring a classic ricotta everyday cake as well.

What does almond flour do in cakes?

In cakes, almond flour does some pretty amazing things! First, it makes the cake incredibly tender and moist because it has a higher fat content. It also adds a delicate, rich, and slightly nutty flavor, making cakes like this lemon ricotta cake with almond flour wonderfully satisfying. Because it’s gluten-free, it’s a fantastic choice for those avoiding gluten. It gives cakes a dense yet soft texture that’s quite different from a wheat-flour cake. It helps build the cake’s structure without the elasticity of gluten, resulting in a luxurious almond flour ricotta cake.

Can I mix lemon with ricotta?

Absolutely, yes! Mixing lemon with ricotta is a classic and truly delicious combination, and it’s what makes this lemon ricotta cake with almond flour so incredibly special. The bright, tangy flavor of lemon beautifully cuts through the richness and creamy texture of ricotta cheese. Lemon helps to lighten and balance the sometimes heavy feel of ricotta, adding a refreshing zest that elevates the entire dish. In baked goods, this pairing creates a perfect harmony of flavors—the creamy, slightly sweet ricotta provides a lovely base, while the lemon adds a lively, zesty kick. It’s a match made in culinary heaven!

My Baking Journey with Lemon Ricotta Cake with Almond Flour

Baking has always been my happy place. There’s something so comforting about a kitchen counter dusted with flour, the sweet aromas filling every corner. This particular lemon ricotta cake with almond flour holds a truly special spot in my heart because it brings back warm memories of my grandmother.

She wasn’t a baker herself, but she loved simple, heartwarming desserts. One day, she brought home a store-bought lemon ricotta cake. It was good, but I just knew I could create something even better, with that homemade touch she always cherished. That thought sparked my culinary adventure.

I remember spending an entire afternoon in my kitchen, totally focused. I experimented with different amounts of almond flour to get that perfect, tender crumb. I carefully balanced the bright tang of fresh lemon with the creamy richness of whole milk ricotta.

There were a few tries that didn’t quite hit the mark—some were a bit too dense, others needed more lemon zing. But I kept at it, and finally, I perfected the recipe.

The day I served her my homemade lemon ricotta cake with almond flour, topped with delicate sliced almonds, her eyes just lit up. She took a bite, closed her eyes, and smiled, saying, “This, this is what comfort tastes like.” That moment, sharing a simple slice of almond flour ricotta cake with her, made this recipe a treasured memory. It’s now a constant on my dessert menu. It’s more than just a cake; it’s a feeling, a memory, and a beautiful reminder of how baking brings us together.

Conclusion: Bake a Little Happiness Today with this Lemon Ricotta Cake with Almond Flour!

And there you have it, fellow dessert lovers! This lemon ricotta cake with almond flour is truly more than just a recipe; it’s a warm invitation to create something special. It’s about sharing a moment of pure joy and deliciousness. Its incredibly tender crumb, bright lemon flavor, and rich ricotta make it an unforgettable treat that I promise will bring smiles to everyone who tries it.

Whether you’re baking for a special gathering or just for yourself, I truly encourage you to whip up this delightful almond flour lemon ricotta cake. Every time you make this ricotta cake with almond flour, you’re not just baking a dessert; you’re baking a little bit of happiness. Happy baking, friends!