Gluten-Free Classic Ricotta Cake
Indulge in the delicate charm of this Gluten-Free Classic Ricotta Cake, a timeless dessert that combines creamy ricotta cheese with the zesty brightness of fresh lemon. This moist and tender cake is made with a blend of gluten-free all-purpose flour and almond flour, ensuring a light texture while remaining completely gluten-free. A hint of vanilla and a touch of lemon zest elevate the flavor profile, making it irresistibly aromatic. Perfect for any occasion, this easy-to-make cake comes together in just over an hour and can be finished with a sprinkle of powdered sugar for an elegant presentation. Whether you're catering to dietary needs or simply seeking a luscious treat, this ricotta cake promises to impress with every slice.
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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)
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
Step 2
In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt. Set aside.
Step 3
In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Step 4
Add the eggs one at a time, beating well after each addition.
Step 5
Mix in the ricotta cheese, vanilla extract, lemon zest, and lemon juice until well combined.
Step 6
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
Step 7
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Step 8
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 9
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Step 10
Once cooled, dust the top of the cake with powdered sugar, if desired, before serving.
Nutrition Facts
| Serving size | (1017.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3333.7 |
| Total Fat 167.6g | 0% |
| Saturated Fat 86.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 936.6mg | 0% |
| Sodium 2494.7mg | 0% |
| Total Carbohydrate 419.0g | 0% |
| Dietary Fiber 11.3g | 0% |
| Total Sugars 220.9g | |
| Protein 63.7g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 769.4mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 537.2mg | 0% |
Source of Calories