Description
This Flourless Lemon Ricotta Almond Cake is a light and delicious gluten-free dessert that’s bursting with tangy lemon flavor. Made with creamy ricotta cheese and almond flour, this cake is naturally gluten-free, rich in texture, and perfect for anyone craving a healthier yet indulgent treat. With a light and fluffy texture, it’s a fantastic dessert for special occasions or a delightful everyday snack. The subtle almond flavor complements the zesty lemon, making every bite refreshing and satisfying.
Ingredients
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1 1/2 cups ricotta cheese (340g)
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1 1/2 cups almond flour (150g)
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1 teaspoon baking powder
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1/4 teaspoon salt
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3 large eggs
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1/2 cup granulated sugar (100g)
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1 tablespoon lemon zest (from about 1 lemon)
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1/4 cup fresh lemon juice (60ml)
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1/2 teaspoon vanilla extract
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1/4 cup unsalted butter, melted (60g)
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For the Glaze (Optional):
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1/4 cup powdered sugar (30g)
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1 tablespoon fresh lemon juice (15ml)
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Instructions
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Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
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In a large bowl, beat the eggs and sugar together until light and fluffy.
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Add the ricotta cheese, melted butter, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
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In a separate bowl, whisk together the almond flour, baking powder, and salt.
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Gradually fold the dry ingredients into the ricotta mixture until smooth.
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Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Once the cake has cooled, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
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Drizzle the glaze over the cooled cake, if desired.
Notes
For a dairy-free version, substitute the ricotta cheese with a dairy-free ricotta alternative. You can also substitute the sugar with stevia or coconut sugar to make it a healthier option.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 10g
- Sodium: 220mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg
Keywords: Lemon Cake, Almond Cake, Flourless Cake, Ricotta Cake