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!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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)
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease and line a 9-inch (23 cm) springform pan with parchment paper.
Step 2
In a large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Step 3
Add the ricotta cheese to the butter mixture and beat until well combined.
Step 4
Add the eggs one at a time, beating well after each addition. Ensure the mixture is smooth before adding the next egg.
Step 5
Mix in the lemon zest, lemon juice, and vanilla extract until evenly incorporated.
Step 6
In a separate bowl, whisk together the almond flour, baking powder, and salt.
Step 7
Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined. Do not overmix.
Step 8
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Step 9
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.
Step 10
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
Step 11
Once cooled, remove the cake from the pan and dust with powdered sugar before serving.
Step 12
Slice and enjoy! This cake pairs beautifully with tea, coffee, or a dollop of whipped cream.
Nutrition Facts
| Serving size | (917.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3115.5 |
| Total Fat 226.3g | 0% |
| Saturated Fat 78.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 932.7mg | 0% |
| Sodium 1519.0mg | 0% |
| Total Carbohydrate 232.8g | 0% |
| Dietary Fiber 23.7g | 0% |
| Total Sugars 174.8g | |
| Protein 91.0g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1592.6mg | 0% |
| Iron 10.4mg | 0% |
| Potassium 558.3mg | 0% |
Source of Calories