Flourless Ricotta, Lemon & Almond Cake
A moist, tender flourless cake made with ricotta, almond flour, and bright lemon.
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.
Notes
Use a 9-inch springform pan; this batter overflows an 8-inch pan. Drain watery ricotta before mixing. The center stays tender since this cake is flourless; do not overbake. Refrigerate, covered, for up to 3 days, or freeze for up to 3 months. Nutrition information is automatically calculated and should be considered an estimate.