Description
A light, moist, and citrusy flourless cake made with creamy ricotta, almond flour, and fresh lemon. Naturally gluten-free and easy to make, this dessert is perfect for spring gatherings or any time you crave a simple but elegant treat.
Ingredients
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1½ cups almond flour
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1 cup ricotta cheese
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3 large eggs
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¾ cup honey or maple syrup
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1 tbsp lemon zest
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2 tbsp fresh lemon juice
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1 tsp vanilla extract
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½ tsp baking powder
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¼ tsp salt
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Optional: sliced almonds (for topping), powdered sugar (for dusting)
Instructions
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Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
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In a large bowl, whisk ricotta, eggs, honey/maple syrup, lemon zest, lemon juice, and vanilla until smooth.
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In a separate bowl, mix almond flour, baking powder, and salt.
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Gently fold dry ingredients into wet mixture until just combined.
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Pour batter into pan and smooth top. Add sliced almonds if desired.
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Bake 35–40 minutes or until golden and toothpick comes out clean.
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Let cool in pan 10 minutes, then transfer to a rack. Dust with powdered sugar if desired.
Notes
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Use full-fat ricotta for the best texture
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For stronger citrus flavor, increase lemon zest
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Store at room temperature 2 days, fridge up to 5
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Freezes well—wrap tightly and thaw before serving
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Great with berries or a honey drizzle
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Calories: 270
- Sugar: 15g
- Sodium: 140mg
- Fat: 17g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 75mg
Keywords: Gluten-Free Lemon Almond Cake, Ricotta Almond Cake, Flourless Lemon Cake, Almond Ricotta Cake, Lemon Ricotta Dessert