This flourless ricotta lemon almond cake is moist, tender, and full of bright lemon flavor. Ricotta keeps the crumb soft and slightly custardy, almond flour gives it structure and a gentle nutty sweetness, and there is no wheat flour at all. It serves 8 and takes about 90 minutes from start to finish, including cooling.
If you enjoy lemon and almond together, our easy lemon coconut almond cake is another citrusy cake worth trying.
Why This Flourless Ricotta Lemon Almond Cake Works
- Almond flour instead of wheat flour: finely ground almonds give the cake structure and richness without any gluten-containing flour.
- Ricotta for moisture: the cheese makes the cake tender and slightly creamy, so it never tastes dry.
- Lemon in two forms: zest gives fragrant citrus oil and juice adds brightness, which balances the richness of the almonds and butter.
- Easy to mix: there is no need to whip egg whites, and the batter comes together in two bowls.
Ingredients for Flourless Ricotta Lemon Almond Cake
- 1 1/2 cups whole-milk ricotta cheese (about 375 grams), well drained
- 1 1/2 cups finely ground almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted and slightly cooled
- Powdered sugar, for dusting (optional)
You will need about 2 lemons for the zest and juice. Zest them before you squeeze them.
How to Make Flourless Ricotta Lemon Almond Cake
Step 1: Prep the Oven and Pan
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with a round of parchment paper. A springform pan makes it much easier to release this delicate cake.
Step 2: Mix the Ricotta Base
In a large bowl, combine the drained ricotta, almond flour, baking powder, and salt. Stir until smooth and evenly mixed.
Step 3: Whisk the Eggs and Sugar
In a second bowl, whisk the eggs and sugar for 2 to 3 minutes, until pale, light, and airy.
Step 4: Add the Lemon, Vanilla, and Butter
Mix the lemon zest, lemon juice, and vanilla into the egg mixture, then stir in the melted butter. Let the butter cool for a few minutes first so it does not cook the eggs.
Step 5: Combine the Batter
Gradually fold the egg mixture into the ricotta mixture until well combined and no streaks remain. Pour the batter into the prepared pan and smooth the top.
Step 6: Bake
Bake for 40 to 50 minutes, until the top is golden and the cake is set. A toothpick inserted in the center should come out clean or with just a few moist crumbs. The center will still feel slightly tender, which is normal for a flourless cake.
Step 7: Cool and Serve
Let the cake cool in the pan for 10 minutes, then release the sides and let it cool completely. Dust with powdered sugar before serving.
Tips for the Best Flourless Ricotta Cake
- Use a 9-inch springform pan. An 8-inch pan is too small for this amount of batter and can overflow, and a flourless cake is fragile enough that a springform makes removal far easier.
- Drain the ricotta. If your ricotta looks watery, press it in a fine mesh sieve for 15 to 30 minutes. Extra liquid can make the cake wet in the center.
- Start with room-temperature eggs and ricotta. They blend more evenly and give a lighter texture. If you forget, set cold eggs in warm water for 10 minutes.
- Do not overbake. Pull the cake when the top is golden and the center is just set. It firms up as it cools, and overbaking dries it out.
- Cool before you handle it. Without wheat flour, the cake is delicate while warm. Do not try to flip it out of the pan.
- Baking for someone with celiac disease? This cake uses no wheat flour, but ingredients such as baking powder can vary by brand. The FDA requires foods labeled gluten-free to contain less than 20 parts per million of gluten, so look for that label on your baking powder and almond flour.
How to Serve Flourless Ricotta Lemon Almond Cake
Serve slices at room temperature with a dusting of powdered sugar, fresh berries, or a spoonful of whipped cream. It goes well with coffee, tea, or a small glass of dessert wine. For another light, lemony Italian-style dessert, try our lemon tiramisu.
How to Store and Freeze the Cake
Because this cake contains ricotta and eggs, keep it refrigerated. Cool it completely, cover it, and store it in the refrigerator for up to 3 days. Let a slice sit at room temperature for a little while before serving for the best texture. To freeze, wrap the cooled cake tightly in plastic wrap and foil for up to 3 months, then thaw it overnight in the refrigerator.
Recipe Variations
- Toasted almond top: sprinkle sliced almonds over the batter before baking for a crunchy topping.
- Extra almond flavor: add 1/4 teaspoon of almond extract along with the vanilla.
- Orange twist: swap the lemon zest and juice for orange zest and juice.
- Lemon glaze: whisk 1/2 cup of powdered sugar with 1 to 2 tablespoons of lemon juice and drizzle it over the cooled cake.
Frequently Asked Questions
Is this cake gluten-free?
It contains no wheat flour, so it is naturally flourless. If you need it to be strictly gluten-free, check that your baking powder and almond flour are labeled gluten-free.
Can I use part-skim ricotta?
Yes, but whole-milk ricotta gives the richest flavor and creamiest texture. A cake made with part-skim ricotta may be slightly less rich.
Can I use almond meal instead of almond flour?
Yes, if it is finely ground. The cake will have a slightly more rustic texture than one made with blanched almond flour.
Why is the center of my cake wobbly?
A flourless ricotta cake stays tender in the middle. As long as the top is golden and a toothpick comes out clean or with a few moist crumbs, it is done, and it will firm up as it cools.
Can I make this cake ahead of time?
Yes. It is easy to make a day ahead, because the flavors settle as it rests. Cool it completely, cover it, and keep it in the refrigerator, then bring slices to room temperature before serving.
Flourless Ricotta, Lemon & Almond Cake
Ingredients
Main Ingredients
- 1.5 cups ricotta cheese About 375g. Drain 15-30 min in a fine mesh sieve if watery.
- 1.5 cups almond flour Finely ground blanched almond flour works best.
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs Room temperature.
- ½ cup granulated sugar
- 1 tablespoon lemon zest From about 1 lemon for extra flavor
- ¼ cup fresh lemon juice
- ½ teaspoon vanilla extract
- ¼ cup unsalted butter, melted Let cool slightly before adding to the eggs.
Instructions
Prepare
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a large bowl, combine the drained ricotta, almond flour, baking powder, and salt. Stir until smooth.
Mix the batter
- In a separate bowl, whisk the eggs and sugar for 2 to 3 minutes, until pale and airy.
- Mix in the lemon zest, lemon juice, and vanilla extract, then stir in the slightly cooled melted butter.
- Gradually fold the egg mixture into the ricotta mixture until well combined.
- Pour the batter into the prepared pan and smooth the top.
Bake and cool
- Bake for 40 to 50 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then release the springform sides and cool completely before slicing. Dust with powdered sugar to serve.
