Lemon is one of my favourite flavours for the spring time and this Lemon Almond Ricotta Cake is super moist and simply delicious – with a gluten free option to boot!
Lemon and ricotta are a match made in heaven – apparently I have a weak spot for that combination. Some of my creations include Lemon Ricotta Blueberry Muffins [1], Sicilian Lemon Ricotta Cake [2] (killer) and Lemon Ricotta Pancakes. [3] And there are others!
Baking is my zen. I’ve baked since I was a kid, taking great satisfaction in getting my hands in the kitchen. I think I love baking because of the science that it involves, but mostly because it is so beautiful and satisfying. There’s nothing that brings joy like baking someone’s favourite treat, especially if it was from their childhood. We all have a food memory I’m sure that involves something special that our mom or grandma used to make. I have many.
This cake is incredibly moist and dense with a perfect lemon flavour and a bit of crunch from the almonds. To make it gluten free simply substitute the flour for 1:1 gluten free flour. I like Bob’s Red Mills or Save on Foods has a good in-house brand. If you have favourite please share them below!
I’d say that this would make an amazing Easter dessert if you ask me! It was an absolute hit in our house.
Happy Easter my friends, I hope yours is filled with love and joy.
xo
Tori
Lemon Almond Ricotta Cake
Lemon Almond Ricotta Cake
This cake is moist, full of flavour, and the perfect cake for spring!
Ingredients
- 1/3 cup butter, softened
- 1 teaspoon vanilla
- 1 cup sugar (divided as per instructions below)
- 3 eggs (separated)
- 1 ¼ cups ricotta cheese
- 2 tablespoons grated lemon zest
- ¼ cup lemon juice
- 1 cup ground almonds
- 1 cup flour (or gluten-free 1:1 flour)
- 1 teaspoon baking powder
- pinch salt
- ¼ cup sliced blanched almonds
Instructions
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Preheat oven to 350F and grease a 10" round baking dish or pan.
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In a clean medium sized bowl, beat the egg whites on high with a hand mixer or stand mixer until soft peaks start to form. Slowly add ¼ cup of the sugar while beating until stiff peaks form. Set aside.
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In a large bowl, beat the butter with the mixer until light and fluffy, about 3 minutes.
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Add the remaining ¾ cup sugar, vanilla, egg yolks, ricotta cheese, lemon zest and lemon juice, and beat on medium until smooth. Add the ground almonds, flour, baking powder and salt and beat again on medium speed until just combined.
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Fold in 1/3 of the egg whites until incorporated, and then gently fold in the remaining egg whites just until the batter is smooth. Doing this step gradually makes it easier to mix in the egg whites without deflating them.
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Spread the batter into the prepared pan and even it out with the back of a spatula. Sprinkle the cake evenly with the sliced almonds and bake for approximately 40 minutes, until the cake is lightly browned on the edges and the edges start to pull away from the sides of the pan. A toothpick inserted in the centre will come out clean.
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Cool the cake and sprinkle with icing sugar if you wish and serve.
If you give this Lemon Almond Ricotta Cake a try let us know in the comments below!