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!

Lemon Ricotta Cake with Almond Flour: Delicious, 10 Servings

Name: Lemon Ricotta Cake with Almond Flour
Prep time: 25 min
Cook time: 50 min
Total time: PT-487860H8M33S
Cuisine: Italian
Ingredients: ½ cup unsalted butter (1 stick), room temperature, plus more for greasing; 1 cup organic cane sugar or white granulated sugar; 4 large eggs room temperature, separated; 1 cup whole milk ricotta (8 oz.) store-bought; 1 tablespoon lemon zest from approximately 2 lemons; 2 tablespoons lemon juice; 2 teaspoons vanilla extract; 1 teaspoon almond extract optional; 2 cups almond flour (8.4 oz.); ¼ teaspoon sea salt; ⅓ cup sliced almonds; 2-3 tablespoons confectioner’s sugar optional – for serving

Description

This incredibly moist and flavorful lemon ricotta cake with almond flour offers a tender crumb and bright citrus notes. It’s a delightful gluten-free sweet treat for any occasion.

Ingredients

Scale

½ cup unsalted butter (1 stick), room temperature, plus more for greasing

1 cup organic cane sugar or white granulated sugar

4 large eggs room temperature, separated

1 cup whole milk ricotta (8 oz.) store-bought

1 tablespoon lemon zest from approximately 2 lemons

2 tablespoons lemon juice

2 teaspoons vanilla extract

1 teaspoon almond extract optional

2 cups almond flour (8.4 oz.)

¼ teaspoon sea salt

⅓ cup sliced almonds

2-3 tablespoons confectioner’s sugar optional – for serving

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Instructions

1. Preheat your oven to 325 degrees F (160 degrees C). Place a round of parchment paper on the bottom of a 9-inch cake pan or springform pan. Lightly grease the paper and sides of the pan with butter and set aside.

2. In a large mixing bowl, combine the softened butter and granulated sugar. With an electric hand mixer, cream them together on medium-high speed until the mixture is wonderfully light and fluffy, about 5 minutes.

3. Add the egg yolks one at a time to the creamed butter and sugar mixture. Beat on medium speed until each yolk is fully combined and the mixture is smooth.

4. Stir in the creamy whole milk ricotta cheese, fragrant lemon zest, bright lemon juice, sweet vanilla extract, and if you’re using it, the aromatic almond extract. Beat everything on medium speed until it’s just combined. Don’t worry if the mixture looks a little curdled at this point; it’s perfectly normal.

5. 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. Remember, don’t overmix!

6. 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.

7. To lighten the batter, first stir about a third of the beaten egg whites into the main ricotta mixture. 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.

8. 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. Sprinkle the top generously with your sliced almonds, pressing them down lightly into the batter so they stick nicely during baking.

9. Place your pan into the preheated oven. Bake for about 50 minutes, or until the edges of the cake are a beautiful golden brown and the center is lightly golden. A wooden skewer inserted into the center should come out clean.

10. Once baked, take the pan out and place it on a wire rack to let the cake 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!

Notes

Tips: Use room temperature butter and eggs. Avoid overmixing, especially after adding almond flour and egg whites. Use whole milk ricotta and drain any excess liquid. Don’t skip the lemon zest, use a microplane for fine zest. Monitor your oven; tent with foil if the top browns too quickly.
Variations: Add ½-1 cup fresh or frozen berries to the batter. Swap lemon zest for orange zest and add ½ tsp ground cardamom. Fold in ½ cup mini chocolate chips. Drizzle with a lemon glaze (½ cup confectioner’s sugar + 1-2 tbsp lemon juice). Use finely chopped pistachios or walnuts instead of sliced almonds.
Storage: Store in an airtight container at room temperature for 2-3 days, or refrigerated for up to 5 days. Let refrigerated cake come to room temperature before serving. Cake freezes well for up to 1 month; wrap slices tightly in plastic wrap, then foil, and thaw at room temperature.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: Italian