Introduction

If you’re searching for a cake that’s naturally gluten-free, rich in flavor, and delightfully light on the palate—look no further. This Flourless Ricotta, Lemon & Almond Cake is the kind of recipe that feels like a hidden gem. It’s the perfect marriage of creamy ricotta, bright citrus, and the subtle nuttiness of almond flour—all coming together to create a cake that’s moist, fluffy, and full of personality.

There’s something so special about a cake that looks impressive but doesn’t require a laundry list of ingredients or complicated techniques. This one checks all the boxes: it’s easy to make, uses wholesome ingredients, and is sure to impress whether it’s a holiday table centerpiece or a quiet weekend bake.

This cake is a favorite for spring and summer, especially when lemons are in season and you want something sweet that doesn’t feel heavy. Plus, with no refined flour, it’s a go-to for those avoiding gluten or looking for a more wholesome dessert option.

Why You’ll Love This Recipe

Key Benefits

Let’s talk about why this cake might become a regular in your baking rotation:

• Naturally Gluten-Free – No need for special flour blends. Almond flour does all the work here.

• Sweetened Naturally – Use honey or maple syrup for a refined sugar-free version that still tastes amazing.

• Simple Ingredients – You probably already have most of what you need in your pantry or fridge.

• Unbelievably Moist – Thanks to ricotta and almond flour, this cake has a tender, soft texture that melts in your mouth.

• Elegant Yet Effortless – It’s beautiful enough for a dinner party but easy enough for a casual bake.

Suitable For

This cake is versatile enough to suit all kinds of occasions and dietary needs:

• Gluten-Free Diets – No wheat, no problem.

• Spring Brunches or Garden Parties – Light, citrusy, and perfect for warmer weather.

• Family Gatherings – It’s mild enough for kids and elegant enough for adults.

• Beginner Bakers – No mixer required (unless you want one), no tricky steps, and minimal cleanup.

Whether you serve it with a dusting of powdered sugar, a drizzle of honey, or a handful of fresh berries, this flourless ricotta, lemon, and almond cake is guaranteed to leave everyone asking for seconds.

Ingredients for Flourless Ricotta, Lemon & Almond Cake

Let’s get you set up with everything you need to make this beauty of a cake. The great news? You don’t need anything fancy or hard to find. This cake is all about taking a few wholesome ingredients and turning them into something extraordinary. Every component plays an important role in flavor, texture, and that luscious, light finish we’re going for.

Core Ingredients

Here’s what makes this cake so special:

• Almond Flour (1½ cups) – This is the heart of the cake. It gives you that lovely nutty flavor and a tender, almost melt-in-your-mouth texture. Make sure to use finely ground almond flour—not almond meal—for the smoothest crumb.

• Ricotta Cheese (1 cup) – This is what gives the cake its rich moisture without feeling heavy. Whole milk ricotta works best here. If your ricotta is on the watery side, just let it drain for a bit in a fine sieve before using.

• Large Eggs (3) – Eggs act as the binder and help the cake rise and hold together. Room temperature is ideal, so if you forgot to take them out of the fridge early, just let them sit in warm water for 5–10 minutes.

• Honey or Maple Syrup (¾ cup) – You can go either way here, depending on your preference. Honey gives the cake a warm, floral sweetness, while maple syrup adds depth with a cozy, earthy note.

• Lemon Zest (1 tbsp) + Lemon Juice (2 tbsp) – This dynamic duo gives the cake its bright, citrusy kick. Use fresh lemons—bottled juice won’t do the trick here. A microplane makes zesting a breeze.

• Vanilla Extract (1 tsp) – Just a touch enhances the overall flavor without overpowering the lemon.

• Baking Powder (½ tsp) – Even in a flourless cake, this little bit of lift makes a big difference. It helps the cake rise and gives it a light texture.

• Salt (¼ tsp) – A small amount balances the sweetness and enhances the flavors.

• Optional Toppings – Sliced almonds add a light crunch on top, and powdered sugar makes for a beautiful, delicate finish. You can even drizzle a little honey over the cooled cake if you’re feeling fancy.

Substitutions and Tips

This recipe is wonderfully flexible, which means you can customize it based on what you have on hand or any dietary needs.

• No Ricotta? Try full-fat Greek yogurt or mascarpone. Both will change the texture a bit, but the results are still delicious.

• Want to Make It Dairy-Free? Use a plant-based ricotta alternative made from almond or coconut milk. Just make sure it’s not too runny.

• Prefer Orange Over Lemon? Swap out the zest and juice with orange for a softer citrus profile. It’s lovely for winter gatherings.

• Extra Texture or Flavor? Stir in a handful of fresh blueberries, raspberries, or chopped pistachios. These additions bring a new dimension to the cake and make it your own.

• Don’t Have Almond Flour? Unfortunately, this recipe is built around it. You can’t sub in regular flour, but you can make your own almond flour by pulsing blanched almonds in a food processor until fine (just don’t over-process, or you’ll get almond butter).

Best Ricotta Cheese for This Cake

Let’s talk ricotta. This isn’t the place for the cheapest tub on the shelf—though you also don’t need to splurge. What you want is full-fat, good-quality ricotta that’s creamy but not too watery.

Here’s how to choose:

• Look for ricotta with minimal ingredients—ideally just milk, salt, and vinegar or citric acid.

• Drain if needed. If your ricotta is very wet, scoop it into a fine mesh strainer lined with cheesecloth or a paper towel. Let it sit for about 15 minutes to get rid of excess moisture.

• Want a smoother texture? Give the ricotta a quick whip with a fork or whisk before using it.

If you can find fresh ricotta from a local deli or specialty store, it’ll take this cake from great to unforgettable.

Kitchen Tools You’ll Need

Nothing too fancy here—just a few basics that most home bakers already have in their kitchen. If you’ve made muffins or a simple cake before, you’re more than ready.

Must-Have Tools

• 9-inch Round Cake Pan – Standard size, perfect for this recipe. Make sure to grease it and line the bottom with parchment for easy removal.

• Mixing Bowls – One for the wet ingredients, one for the dry.

• Whisk or Electric Mixer – A whisk works just fine, but an electric hand mixer makes it even easier to get a smooth batter.

• Measuring Cups and Spoons – Accuracy matters here, especially with almond flour and liquid ingredients.

Nice-to-Have Tools

• Microplane Zester – This makes zesting citrus quick and easy, and gets only the flavorful outer peel.

• Rubber Spatula – Helps fold the batter gently and scrape every last bit into the pan.

• Cooling Rack – Allows air to circulate around the cake so it cools evenly and doesn’t get soggy.

Now that you’re prepped with ingredients and tools, you’re just a few steps away from baking a truly unforgettable dessert. Next, let’s walk through the process, step by step. You’ve got this.

How to Make Flourless Ricotta, Lemon & Almond Cake

This is where the magic happens. The beauty of this recipe is in its simplicity. There’s no need for multiple bowls or complicated techniques. It’s just a matter of mixing, baking, and enjoying the aroma that fills your kitchen while it bakes.

Let’s walk through the steps together.

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). This gives the oven time to get to the perfect temperature while you prepare the batter.

Next, grease a 9-inch round cake pan with butter or a bit of oil. Then line the bottom with a circle of parchment paper. This small step makes it incredibly easy to lift the cake out once it’s done—no sticking, no tearing, just a clean release.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, add the ricotta cheese, eggs, honey (or maple syrup), lemon zest, lemon juice, and vanilla extract.

Give everything a good whisk until the mixture is smooth and creamy. Don’t worry if it looks a little lumpy at first—just keep whisking and it’ll come together. If you’re using a hand mixer, this part goes quickly, but a whisk works just as well.

This mixture is what gives the cake its rich, tender crumb and bright citrus flavor.

Step 3: Combine the Dry Ingredients

In a separate bowl, stir together the almond flour, baking powder, and salt.

It’s always a good idea to mix dry ingredients separately to ensure the baking powder is evenly distributed. This helps the cake rise evenly and prevents any salty or baking powder-heavy bites.

Step 4: Fold the Batter Together

Now it’s time to bring everything together. Slowly add the dry ingredients into the bowl of wet ingredients. Use a rubber spatula or wooden spoon to fold the mixture gently. You want to stir just until the flour is fully incorporated.

Be careful not to overmix here—just fold until everything is combined. Overmixing can deflate the batter and make the cake a little dense, and we’re aiming for light and luscious.

Step 5: Pour and Bake

Pour the batter into your prepared cake pan and smooth the top with your spatula.

If you’re using sliced almonds, sprinkle them over the top of the batter now. They’ll toast beautifully in the oven and add a delicate crunch.

Slide the pan into the oven and bake for 35 to 40 minutes. The cake should be golden brown on top and slightly pulling away from the edges. A toothpick inserted in the center should come out clean or with just a few moist crumbs.

Every oven is a little different, so keep an eye on it after 35 minutes.

Step 6: Cool and Finish

Once it’s done baking, let the cake cool in the pan for about 10 minutes. Then gently remove it from the pan and transfer it to a wire rack to cool completely.

If you’d like to give it a final flourish, dust the top with powdered sugar or drizzle a little honey for a glossy finish. You can also serve it with a dollop of whipped cream or a handful of fresh berries for an elegant dessert plate.

This cake is delicious slightly warm, but it holds together best once fully cooled.

Tips for Success

Here are a few extra tips to make sure your cake turns out just right:

• Use room temperature ingredients – They mix more easily and create a more even texture.

• Drain the ricotta if it’s watery – You don’t want excess moisture weighing down the batter.

• Don’t overmix the batter – Mix just until combined to keep the cake light and tender.

• Use fresh lemon zest and juice – This really makes the citrus flavor pop and gives the cake its signature brightness.

• Watch the baking time – All ovens vary. If the top is browning too quickly, loosely cover it with foil for the last 10 minutes.

How to Store Flourless Ricotta, Lemon & Almond Cake

This cake stores beautifully, which makes it perfect for making ahead or saving leftovers—if there are any.

At Room Temperature

If your kitchen is cool and dry, store the cake in an airtight container for up to two days. Keep it away from direct sunlight or heat.

In the Refrigerator

For longer storage, refrigerate the cake for 4 to 5 days. The texture may become a bit denser, but the flavor will stay delicious. Bring it to room temperature before serving for the best taste and texture.

Freezing Tips

Yes, you can freeze this cake. Let it cool completely, then wrap it tightly in plastic wrap and again in foil. You can freeze the whole cake or individual slices. When ready to eat, thaw in the fridge overnight, then let it come to room temperature.

Frequently Asked Questions (FAQs)

Can I use cottage cheese instead of ricotta?

You can, but it needs a little prep. Blend the cottage cheese first to smooth it out. The texture and flavor will be slightly different, but still tasty.

Can I make it dairy-free?

Yes. Try a dairy-free ricotta made from almonds or coconut. Just make sure it’s not too watery, and expect the flavor to be a little different—more neutral than creamy.

Can I double the recipe?

Absolutely. You can bake it in a larger pan or divide the batter between two 9-inch pans. Keep in mind that a larger cake may take a few extra minutes in the oven. Use the toothpick test to check for doneness.

Why did my cake sink in the middle?

This usually means the batter was overmixed, the cake was underbaked, or there was too much moisture in the ricotta. The good news? It’ll still taste amazing, even if it’s a bit sunken in the center. Dust it with powdered sugar and call it rustic.

Related Recipes

If you loved this Flourless Ricotta, Lemon & Almond Cake, you might enjoy these other spring-inspired desserts:

• Lemon Raspberry Cupcakes – Bright, tangy, and topped with luscious raspberry frosting

• Pineapple Upside-Down Cupcakes – A tropical twist on a classic

• Oatmeal Cake – Comforting, moist, and topped with a crunchy coconut glaze

• Chocolate Peanut Butter Cake – Rich, indulgent, and perfect for celebrations

• Peach Dump Cake – Simple, sweet, and bursting with juicy peaches

Conclusion

There’s something incredibly satisfying about baking a cake that’s simple, wholesome, and absolutely delicious. This Flourless Ricotta, Lemon & Almond Cake checks all the boxes—it’s bright, moist, and surprisingly easy to make. Whether you’re baking for a special occasion or just want a light dessert to enjoy with your afternoon coffee, this cake won’t let you down.

Don’t forget to share it with friends and family, or keep it all to yourself—I won’t judge. Either way, you’re in for a treat.

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