Impossibly Tender Almond Ricotta Cake with Lemon
If I had to pick just one dessert to share with you, this almond ricotta cake would be it. It’s my absolute personal favorite because it’s so incredibly forgiving and always turns out perfectly. The texture is so light it’s almost like a soufflé, but with the heartiness of an almond cake. It’s one of those rare treats that feels fancy enough for a birthday but easy enough to whip up on a Tuesday just because you want something sweet! Bonus? It's naturally gluten-free.
Servings: 8 servings
Calories: 502kcal
Equipment
9-inch round cake pan or springform pan
Ingredients
- ½ cup (8 Tbsp; 113g) unsalted butter, softened
- 1⅓ cup (235g) granulated sugar
- 2 tsp pure vanilla extract
- 1 tsp almond extract
- 4 large eggs, room temperature, separated
- 10 oz (313g) whole milk ricotta, about 1¼ cup
- 1 Tbsp lemon zest, from 2 large lemons
- 1½ cup (180g) almond flour
- pinch of Kosher salt
- ¼ cup (25g) sliced almonds
- Confectioners sugar, for serving, about 2-3 Tbsp
- Nonstick baking spray or butter for greasing pan
Instructions
- Prepare the cake pan. Preheat an oven to 325°F/160°C. Line a 9-inch cake pan or springform pan with parchment, then spray generously with baking spray or butter.
- Cream the butter and sugar. Place ½ cup (113g) softened butter, 1⅓ (235g) cup granulated sugar, 2 tsp vanilla extract, and 1 tsp almond extract into the bowl of a stand mixer fitted with paddle attachment. Begin on medium speed, then increase to medium-high and beat until very smooth, 5 minutes.
- Incorporate egg yolks. Add the egg yolks, one at a time, scraping down the sides between additions.
- Whip the ricotta. Add 10oz (313g) ricotta cheese and lemon zest, then continue beating on medium speed until very smooth, an additional 5 minutes. Pour in 1½ cups (180g) almond flour then add a pinch of Kosher salt. Mix until just combined. Transfer the mixture to a large mixing bowl, then clean and wipe out the bowl of the stand mixer very well.
- Beat the egg whites. Replace the paddle with the whisk attachment, then beat the egg whites on medium-high speed until stiff peaks form. Gently fold half of the egg whites into the cake batter until just mixed in. Repeat with remaining egg whites.
- Bake the cake. Pour the cake batter into the greased cake pan, then use an offset spatula to smooth out the top. Sprinkle ¼ cup (25g) sliced almonds evenly over the top of the cake, then bake for 50-55 minutes, or until the top and sides of the cake are firm and a cake tester inserted into the center of the cake comes out clean.
- Cool, then slice. Allow the cake to cool for 10-15 minutes, then carefully remove the outer ring of the pan. Dust with confectioner’s sugar, then slice and serve warm or at room temperature.
Notes
- Storage: Refrigerate up to 4 days (best texture day one).
- Tips: Follow mixing times closely—the incorporated air creates the cake’s signature texture. Almond flour can replace almond meal, but will yield a lighter, more delicate crumb.
Nutrition
Calories: 502kcal | Carbohydrates: 43g | Protein: 13g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 67mg | Potassium: 131mg | Fiber: 3g | Sugar: 37g | Vitamin A: 648IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 2mg
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