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Almond Ricotta Cake Recipe

Here is an Italian Ricotta Cake made with almond flour and lemon. Creamy, zesty, and perfect when you need a delicious flourless cake that you can make with just a few basic ingredients. Gluten-free and keto friendly (with only one ingredient swap)

Prep Time
20 mins
Cook Time
20 mins
Cooling Time
1 hr
Total Time
2 hrs 10 mins
Servings: 8 slices
Calories: 491 kcal
Course: Cake
Cuisine: Italian , Italian-American Fussion

Ingredients

  • ½ cup unsalted butter 1 stick, room temperature, plus more for greasing
  • 1 cup organic cane sugar or white granulated sugar
  • 4 large eggs room temperature, separated
  • 1 cup whole milk ricotta (8 oz.) store-bought
  • 1 tablespoon lemon zest from approximately 2 lemons
  • 2 tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract optional
  • 2 cups almond flour (8.4 oz.)
  • ¼ teaspoon sea salt
  • ⅓ cup sliced almonds
  • 2-3 tablespoons confectioner’s sugar optional - for serving

Instructions

    Cup of Yum
  1. Prep equipment: Preheat the oven to 325 degrees F. Place a round of parchment paper on the bottom of a 9-inch cake pan or springform pan. Lightly grease the paper and sides of the pan with butter and set aside.
  2. Cream butter and sugar: Place the butter and sugar in a large mixing bowl. With an electric hand mixer, cream together the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
  3. Beat in egg yolks: Add the egg yolks and beat on medium speed until combined.
  4. Add wet ingredients: Add ricotta cheese, lemon zest, lemon juice, vanilla extract and almond extract, if using, and beat until combined.
  5. Add dry ingredients: Add almond flour and salt to the ricotta mixture. Fold together with a spatula until no pockets of almond flour remain and the batter is smooth. The batter will be slightly thick. Do not be alarmed if it looks a bit curdled.
  6. Beat egg whites: Thoroughly wash and dry the beaters. In a medium bowl (or the same bowl you used to separate the eggs), beat the egg whites on medium speed to soft peaks, about 3 minutes.
  7. Fold in egg whites: Stir ⅓ of the beaten egg whites into the batter to lighten it. Then, gently fold the remaining egg whites in with a spatula until just combined. The batter should be evenly moistened with no streak of egg whites remaining. Do not overmix.
  8. Pour into cake pan: Transfer the batter to the prepared cake pan and sprinkle the top with sliced almonds, pressing them down slightly into the batter, so they stick.
  9. Bake: Bake for 50 minutes, or until the edges of the cake are golden brown and the top is a light golden brown. Place the pan on a wire rack and let cool completely about 1 hour.
  10. Serve: To serve, run a knife around the cake to loosen it. If using a springform pan, release the sides of the pan. If using a cake pan, gently flip the cake onto a plate, peel away the parchment, then flip it back over onto a serving plate. Sprinkle with confectioner’s sugar, if preferred. Slice into wedges and enjoy!

Notes

  • The leftovers of this flourless lemon ricotta cake will
  •  
  • I do not recommend freezing the cake, as this can impact the texture.
  • eplace the cane sugar with a 1:1 granulated low-carb sweetener, such as Swerve.
  • Storage: The leftovers of this flourless lemon ricotta cake will keep for up to 4 days in the refrigerator. 
  • Freezing: I do not recommend freezing the cake, as this can impact the texture.
  • Keto Ricotta Cake: If you want to make this recipe keto-friendly replace the cane sugar with a 1:1 granulated low-carb sweetener, such as Swerve.

Nutrition Information

Calories 491kcal (25%) Carbohydrates 36g (12%) Protein 14g (28%) Fat 36g (55%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.5g Cholesterol 128mg (43%) Sodium 132mg (6%) Potassium 154mg (4%) Fiber 4g (16%) Sugar 27g (54%) Vitamin A 611IU (12%) Vitamin C 2mg (2%) Calcium 166mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 491

% Daily Value*

Calories 491kcal 25%
Carbohydrates 36g 12%
Protein 14g 28%
Fat 36g 55%
Saturated Fat 12g 60%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 0.5g 25%
Cholesterol 128mg 43%
Sodium 132mg 6%
Potassium 154mg 3%
Fiber 4g 16%
Sugar 27g 54%
Vitamin A 611IU 12%
Vitamin C 2mg 2%
Calcium 166mg 17%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.