Lemon Ricotta Almond Cake Gluten Free
Delightfully moist, packed with zesty citrus flavor, and naturally gluten-free, this Lemon Ricotta Almond Cake is a show-stopping dessert that's as simple as it is elegant. Made with nutrient-rich almond flour, creamy ricotta cheese, and a bright burst of fresh lemon zest and juice, this cake achieves a luscious texture and tangy-sweet taste in every bite. The subtle hint of vanilla complements the citrus notes perfectly, while the buttery, nutty base ensures a melt-in-your-mouth experience. Whether dusted with powdered sugar for a light finish or served with a dollop of whipped cream, this gluten-free treat is perfect for any occasion, from cozy afternoon tea to celebratory gatherings. Ready in just over an hour with minimal effort, it's a must-try recipe for lovers of lemon desserts!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 150 grams Granulated sugar
- 250 grams Ricotta cheese
- 100 grams Unsalted butter
- 3 large Eggs
- 2 tablespoons Lemon zest
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9-inch (23 cm) springform pan with parchment paper.
In a large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the ricotta cheese to the butter mixture and beat until well combined.
Add the eggs one at a time, beating well after each addition. Ensure the mixture is smooth before adding the next egg.
Mix in the lemon zest, lemon juice, and vanilla extract until evenly incorporated.
In a separate bowl, whisk together the almond flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined. Do not overmix.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
Once cooled, remove the cake from the pan and dust with powdered sugar before serving.
Slice and enjoy! This cake pairs beautifully with tea, coffee, or a dollop of whipped cream.
Nutrition Facts
Calories |
3205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.4 g | 293% | |
| Saturated Fat | 84.0 g | 420% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 904 mg | 301% | |
| Sodium | 1454 mg | 63% | |
| Total Carbohydrate | 223.6 g | 81% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 176.1 g | ||
| Protein | 91.1 g | 182% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 1060 mg | 82% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1983 mg | 42% | |
*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.
