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A dense and gooey cake, Lemon Ricotta Almond Cake is a classic Italian dessert with a sweet nutty flavor, lightly scented with lemon. Both flourless and gluten-free and with a ricotta base that elevates the other flavors resulting in a fluffier cake.
With subtle flavors of lemon and almond, this springy cake is a perfect light dessert after a heavy meal or a delicious side to serve at brunch. This lemon ricotta almond cake is an Italian-inspired dessert with a focus on flavor, not sweetness.
There’s plenty of sweetness to this cake though especially if dusted with powdered sugar. You won’t find any gluten in this cake, which is a great option if you’ve decided to cut it from your diet.
Similar to lemon cake, but not as strong in flavor and with a denser texture, this Italian cake is often served for dessert or breakfast with fruit. It was in the cramped confines of my New York City apartment where this recipe made its debut in our lives.
I remember secretly eating two slices of the cake that evening because I love light and airy cakes, especially with a lemon flavor, so much. If you love this cake then try this slightly sweet Blueberry Torte next.
Ingredients
- Butter
- Sugar
- Vanilla
- Lemon Zest
- Eggs
- Almond Meal
- Ricotta Cheese
- Sliced Almonds
- Powdered Sugar
How to Make Lemon Ricotta Almond Cake
Follow the steps below for making this delicious cake. There are a few important steps, which include beating the butter, sugar, vanilla, and lemon zest. separating the eggs and beating the whites into stiff peaks. The sponginess of this cake is achieved by doing this.
- Prepare the cake pan. Brush the edges of a round 8-inch cake pan or 9-inch cake pan with melted butter. Then line the edges and bottom with parchment paper and brush it again with butter.
- Cream the butter, 3/4 cup of sugar, vanilla, and lemon zest in an electric mixer until pale and creamy.
- Gradually add the egg yolks one at a time with the mixer speed set to low. Mix in the almond meal and ricotta then pour the mixture into a large mixing bowl.
- With a clean bowl and the whisk attachment fitted to an electric mixer beat the egg whites on high until soft peaks form. Slowly add the remaining sugar and continue to beat on high until stiff peaks form.
- Fold in the egg whites. Using a spatula gently fold half of the egg white mixture into the batter. Repeat with the remaining egg whites.
- Bake. Pour the batter into the prepared pan and top with almond slices. Bake for 40 to 45 minutes at 325℉.
Can this be made into a layer cake?
Yes, it’s easy to make this lemon ricotta almond cake into a layer cake. To do this follow the recipe as directed and divide the batter into two prepared 8-inch round cake pans.
Cut the baking time in half for about 20 to 25 minutes or until the center of the cake is firm.
Optional Cake Toppings
I prefer a simple topping of sliced almonds and powdered sugar lightly dusted on top, but you can easily coat this cake in a thick layer of icing or drizzle it in a fruit sauce. Below are some delicious options.
- Strawberry Sauce: the lemon and strawberry will go together perfectly and make it a delicious spring cake.
- Simple Vanilla Glaze: a vanilla glaze lightly drizzled over a slice of this cake is a perfect pair.
- Cream Cheese Frosting: Try a cream cheese frosting if you plan on turning this into a layer cake.
- Chocolate Sauce: For the ultimate decadence drizzle the cake in a chocolate sauce.
Recipe Notes and Tips:
- Don’t be alarmed when the center of the cake starts to fall once it begins to cool. To remove the cake from the pan place the serving plate or cake stand on the top side down on the pan and flip the pan over.
- For a more intense vanilla flavor swap out the vanilla extract for 2 vanilla pods by scraping out the seeds inside.
- Sprinkle sliced almonds on top of the cake before you place it into the oven so they nestle slightly into the top.
Lemon Ricotta Almond Cake
Ingredients
- 1/2 cup Butter softened
- 1⅓ cup Sugar
- 2 teaspoons Vanilla
- 3 tablespoons Lemon Zest
- 4 large Eggs separated at room temperature
- 1½ cups Almond Meal
- 11 ounces Ricotta Cheese
- 1/4 cup Sliced Almonds
- 1/4 cup Powdered Sugar
Instructions
- Preheat the oven to 325℉ and line the sides and bottom of a 9-inch cake pan with parchment paper, cutting it to fit exactly.
- Place the butter and 3/4 cup of the sugar, vanilla, and lemon zest in an electric mixer fitted with the paddle attachment and beat for 8 to 10 minutes until the mixture is pale and creamy. Use a spatula to scrape down the sides of the bowl.
- Gradually add the egg yolks 1 at a time with the mixer on low speed, continuing mix until just combined. Mix in the almond meal and ricotta. Move the mixture to a large mixing bowl.
- Change the paddle attachment of the mixer to the whisk attachment and beat the egg whites on medium-high speed until soft peaks form. Gradually add the remaining sugar to the egg whites and continue to whisk until stiff peaks form.
- Using a spatula gently fold 1/2 of the egg white mixture into the cake batter. Repeat with the remaining 1/2 of the egg white mixture.
- Pour the batter into the prepared pan. Sprinkle the almonds on top of the cake and bake for 40 to 45 minutes or until firm to touch.
- Let the cake cool before removing it from the pan. To remove it place a serving plate or cake stand top side down on the cake pan and flip the pan and cake stand or plate over at the same time, turning the cake onto the plate.
- Sprinkle with sliced almonds and powdered sugar.
Notes
- The center of the cake will fall slightly once it’s cooled. This is okay!
- For a more intense vanilla flavor swap out the vanilla extract for 2 vanilla pods by scraping out the seeds inside.
- Sprinkle sliced almonds on top of the cake before you place it into the oven so they nestle slightly into the top.
