Flourless Ricotta, Lemon & Almond Cake

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C) . Grease a 9-inch round springform pan and line the bottom with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the almond meal, sugar, baking powder, and salt. Set aside.

Step 3: Make the Batter

In a large mixing bowl, whisk together the egg yolks, ricotta cheese, lemon zest, lemon juice, and vanilla extract until smooth and well combined.
Gradually stir the dry ingredients into the wet ingredients until fully incorporated.

Step 4: Whip the Egg Whites

In a separate clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
Gently fold the whipped egg whites into the batter in three parts, being careful not to deflate the mixture.

Step 5: Bake

Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 40–45 minutes , or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Step 6: Cool & Serve

Let the cake cool in the pan for 10 minutes before releasing the sides of the springform pan. Transfer the cake to a wire rack to cool completely.
Dust with powdered sugar and serve plain or with fresh berries and whipped cream.

Why This Recipe Works

Ricotta Magic : Adds moisture and a delicate creaminess without weighing down the cake.
Almond Meal Base : Provides structure and a rich, nutty flavor while keeping the cake gluten-free.
Lemon Zing : Brightens the dense, moist crumb for a balanced, refreshing finish.

Variations to Try

Add Citrus Twist : Swap lemon for orange or lime zest for a different citrus flavor.
Gluten-Free Streusel Topping : Sprinkle a mix of almond meal, sugar, and butter on top before baking for added crunch.
Chocolate Swirl : Drizzle melted dark chocolate over the batter before baking for a marbled effect.
Spice It Up : Add a pinch of cinnamon or cardamom for a warm, spiced flavor.
Dairy-Free Option : Use dairy-free ricotta and substitute butter for oil if adding a streusel topping.

Tips for Success

Use Fresh Eggs : Fresh eggs whip up better and help create a lighter texture.
Don’t Skip Folding : Gently folding the egg whites ensures the cake stays light and airy.
Storage : Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for longer freshness.

Serving Suggestions

Romantic Touch : Dust with powdered sugar and garnish with edible flowers for elegance.
Brunch Staple : Serve alongside coffee, tea, or mimosas for a light breakfast treat.
Party Platter : Pair with fresh fruit, yogurt parfaits, or other mini desserts for variety.

Final Thoughts

This Flourless Ricotta, Lemon & Almond Cake is a delightful fusion of creamy textures and bright flavors, offering a dessert that feels indulgent yet approachable. With its gluten-free base, zesty citrus notes, and customizable options, it’s a recipe that’s sure to impress whether you’re cooking for a special occasion, a casual snack, or simply craving something sweet.

Your turn! Have you ever made a flourless cake before? Share your favorite variations or serving ideas below. 🍋