Almond Lemon Ricotta Cake
Moist, Fruity, Cheesy and Gluten Free!!!

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Almond Lemon Ricotta Cake

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Adjust Servings:
3 Eggs I used large eggs. room temp
3/4 Cup granulated sugar
1 Stick / 100 Grams Butter Melted unsalted butter
2 lemons Lemon Juice
1 Tsp Vanilla extract
1 Tsp Orange Blossom Water
2.5 Cups Almond Flour Or Ground Blanched Almonds
1/2 Tsp baking powder
1 Cup Ricotta From Whole Milk
2 lemons Lemon zest
1.5 Cups confectioners sugar
1 Orange Orange Juice
1/2 Cup Ricotta

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  • Gluten Free
  • 1Hr20 Minutes
  • Serves 8
  • Medium


  • Icing



This is a pretty straightforward almond lemon ricotta cake. It is gluten free but there is absolutely no compromise on the flavor. It is so rich and fruity, dense but light (I hope it makes sense) and reminds a NY cheesecake.

The almonds give this cake such a nice texture. Nice but firm and with a slight marzipan like flavor. The ricotta and lemon however balance that flavor perfectly and a fruity hint from the orange blossom water.

This cake will taste great the same day it is baked and also few days after. To be honest though, we’ve never got there…. We usually finish this cake in one sitting…

Some Tips For Success:

  1. Use room temperature eggs
  2. I can’t stress enough how important it is to butter the baking pan. It will be a nightmare to release the cake otherwise
  3. When releasing it go with a knife along the pan. pat with your hands on the bottom to make sure it didn’t stick.
  4. I like to use my hand and arm and flip the pan over them
  5. Don’t forget to let the cake cool before glazing it
  6. Another good glaze can be to whip cream cheese, sugar and orange juice

If you like baked goods with almonds why dont you try our Financiers? They aren’t gluten-free though but they are an amazing treat!

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7 Minutes

Beating Eggs and Sugar

Heat oven to 350F / 180C.
Butter an english cake or 5x9 bread baking pan. make sure it is buttered very well! alternatively you can use a baking sheet.
Beat the eggs and sugar together in a mixer (hand mixer should also work) for 5 minutes until the mixture triples.

2 Minutes

Adding Flavors

Continue beating slowly the mixture and add the melted butter, lemon juice, vanilla and orange blossom water.

3 Minutes

Finish the Cake Batter

Release bowl from the mixer and add the almond flower, baking powder. Mix gently by hand and add the ricotta and lemon zest. Mix gently again.

60 minutes

Baking the cake

Pour cake mixture into the baking pan and bake for 40-45 minutes until the center of the cake is firm enough and the color is golden brown. The cake needs to rest at least for 15 minutes before releasing it. Release it carefully and gently.

4-5 Minutes

Making The Icing

Mix the confectioners sugar, orange juice and ricotta until incorporated. It should have a thick liquid consistency. Pour it only after the cake has cooled enough


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