Gluten-Free Classic Ricotta Cake
Delightfully moist and bursting with subtle citrus flavor, this Gluten-Free Classic Ricotta Cake is a must-try dessert for those seeking a refined yet allergy-friendly treat. Crafted with a blend of gluten-free all-purpose flour and almond flour, this cake guarantees a tender crumb that pairs beautifully with the creamy richness of whole milk ricotta cheese. Bright notes of fresh lemon zest and juice add a refreshing twist, while a hint of vanilla elevates its classic appeal. Perfectly baked to golden perfection in just under an hour, this elegant cake is finished with a delicate dusting of powdered sugar for a picture-perfect presentation. Ideal for special occasions or everyday indulgence, this gluten-free ricotta cake is as versatile as it is irresistible.
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 50 grams Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 115 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 3 large Eggs, at room temperature
- 250 grams Ricotta cheese, whole milk
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the ricotta cheese, vanilla extract, lemon zest, and lemon juice until well combined.
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar, if desired, before serving.
Nutrition Facts
Calories |
3334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 937 mg | 312% | |
| Sodium | 2495 mg | 108% | |
| Total Carbohydrate | 419.0 g | 152% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 220.9 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 769 mg | 59% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 537 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
