Description
Indulge in a delightful gluten-free dessert with this Flourless Ricotta Lemon Almond Cake. This Italian-inspired treat is light, moist, and bursting with the flavors of lemon and almond. Perfect for any occasion!
Ingredients
Scale
Almond Flour Mixture:
- 1 1/2 cups almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup ricotta cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Optional:
- powdered sugar for dusting
- fresh berries for serving
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix dry ingredients: In a small bowl, whisk almond flour, baking powder, and salt together.
- Combine wet ingredients: In a large mixing bowl, beat ricotta, sugar, eggs, melted butter, lemon zest, lemon juice, and vanilla until smooth.
- Blend batter: Gently fold in the almond flour mixture until combined. Pour the batter into the prepared pan and smooth the top.
- Bake: Bake for 40–45 minutes until golden and a toothpick inserted in the center comes out mostly clean.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes, then remove the springform ring. Let it cool completely before dusting with powdered sugar and serving with berries if desired.
Notes
- This cake is naturally gluten-free and has a moist, light texture.
- It can be made a day ahead and stored in the fridge.
- For extra flavor, drizzle with a simple lemon glaze.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 80 mg
