1 hour 25 minutes
Here's What You'll Need
butter, sugar, vanilla extract, almond extract, eggs, ricotta, lemon, almond meal, salt, almonds, confectioner's sugar, baking spray
Place butter, sugar, vanilla extract, and almond extract into the bowl of a stand mixer. Begin on medium speed, then increase to medium-high and beat until very smooth, 5 minutes.
Add the egg yolks, one at a time, scraping down the sides between additions.
Add ricotta and lemon zest, beating on medium speed until smooth. Pour in almond meal and a pinch of salt. Mix until just combined. Transfer to a mixing bowl, then clean and wipe out the bowl of the stand mixer very well.
Replace the paddle with the whisk attachment, beat egg whites until stiff peaks form. Fold half of the egg whites into cake batter until mixed in. Repeat with remaining egg whites.
Pour cake batter into greased pan. Sprinkle almonds over the cake, bake for 50-55 minutes, or until a cake tester inserted into the center comes out clean.
Allow cake to cool for 10-15 minutes, then remove outer ring of the pan. Dust with confectioner’s sugar, then slice and serve.