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Slice of lemon ricotta almond cake on a white plate with almonds surrounding it and powdered sugar dusted on top.
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5 from 7 votes

Lemon Ricotta Almond Cake

Lemon Ricotta Almond Cake is a dense and gooey cake with a sweet nutty flavor, lightly scented with lemon. Flourless and gluten-free this almond flour and ricotta-based cake is smooth and subtle in taste.
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Italian
Servings: 10 Slices
Calories: 396.54kcal
Author: Aimee Mars


  • 1/2 cup Butter softened
  • 1⅓ cup Sugar
  • 2 teaspoons Vanilla
  • 3 tablespoons Lemon Zest
  • 4 large Eggs separated at room temperature
  • cups Almond Meal
  • 11 ounces Ricotta Cheese
  • 1/4 cup Sliced Almonds
  • 1/4 cup Powdered Sugar


  • 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.


  • 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.


Serving: 1slice | Calories: 396.54kcal | Carbohydrates: 35.31g | Protein: 10.62g | Fat: 25.07g | Saturated Fat: 9.82g | Cholesterol: 124.68mg | Sodium: 139.97mg | Potassium: 83.08mg | Fiber: 2.3g | Sugar: 30.59g | Vitamin A: 544.88IU | Vitamin C: 2.32mg | Calcium: 124.8mg | Iron: 1.25mg