Oh, you’re in for a treat with this Flourless Ricotta Lemon and Almond Cake—it’s like sunshine in dessert form! The first time I made it, my kids hovered around the kitchen, begging for licks of the lemony batter (and yes, I totally caved). What I love most is how impossibly moist and creamy it turns out, thanks to the ricotta, while the almond flour keeps it beautifully gluten-free without sacrificing flavor. The zesty lemon punch? Absolute magic. Whether it’s a birthday, brunch, or just a “because-it’s-Tuesday” kind of day, this cake wins over everyone—even the picky eaters who swear they don’t like “healthy” desserts. Trust me, one bite and you’ll be hooked.
Table of Contents
Table of Contents
Why You’ll Love This Flourless Ricotta Lemon and Almond Cake
You’re going to adore this cake—I promise! Here’s why:
- No fuss, no flour: Just wholesome almond flour makes it naturally gluten-free (no weird substitutes!), with a tender crumb that’ll have everyone asking for seconds.
- That lemony zing: Fresh zest and juice give it the perfect balance of bright and sweet—like biting into a sunshine-filled cloud.
- Ricotta magic: It keeps every slice unbelievably moist for days, while adding a subtle creaminess you won’t get from ordinary cakes.
- Easy elegance: Looks fancy enough for a dinner party, but simple enough to whip up on a sleepy Sunday afternoon.
Ingredients for Flourless Ricotta Lemon and Almond Cake
Gather these simple ingredients—each one plays a starring role in creating that perfect balance of tangy, sweet, and creamy:
- Zest of 2 lemons (trust me, fresh is best!)
- 1/4 cup fresh lemon juice (about 2 juicy lemons)
- 1/2 cup honey or pure maple syrup
- 4 large eggs, separated (room temperature works magic here)
- 1 cup whole-milk ricotta cheese (drain any excess liquid first)
- 2 1/2 cups almond flour (not almond meal—it makes all the difference)
- 1 1/2 tsp baking powder (gluten-free if needed)
- Pinch of salt (just a tiny one to make the flavors pop)
Ingredient Notes & Substitutions
No ricotta? Full-fat Greek yogurt works in a pinch, though the texture will be slightly denser. For a nut-free version, try sunflower seed flour (but expect a darker color). If you swap honey for maple syrup, reduce oven temp by 25°F—syrup burns faster! And whatever you do, don’t overmix after adding the egg whites—those fluffy peaks are your ticket to cloud-like cake.
How to Make Flourless Ricotta Lemon and Almond Cake
Okay, let’s get baking—this cake comes together like a dream! Follow these steps, and you’ll have a showstopper in no time:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan really well (I use butter and a dusting of almond flour to prevent sticking).
- In a large bowl, whisk together the lemon zest, lemon juice, and honey (or maple syrup) until they’re best friends. Add the egg yolks and ricotta, and beat until silky smooth—no lumps allowed!
- In another bowl, whisk the almond flour, baking powder, and salt. Gently fold this into the wet ingredients—just until combined. Overmixing? Big no-no.
- Now, the egg whites: Whip them in a clean, dry bowl until stiff peaks form (about 3-4 minutes with a hand mixer). Fold them into the batter gently, like you’re tucking in a cloud, until no white streaks remain.
- Pour the batter into your prepared pan, smooth the top, and bake for 30-35 minutes. The cake is done when the edges are golden and a toothpick comes out clean (a few moist crumbs are fine—it keeps baking as it cools!).
- Let it cool in the pan for 10 minutes, then transfer to a wire rack. Patience, my friend—wait until it’s completely cool before slicing, or it might crumble.
Tips for Perfect Flourless Ricotta Lemon and Almond Cake
Room-temperature eggs whip better! And don’t skip greasing the pan—almond flour cakes love to stick. Watch the bake time like a hawk; overbaking dries it out. If the top browns too fast, tent it with foil. Boom—perfect cake every time!
Print
Irresistible Flourless Ricotta Lemon and Almond Cake in 6 Steps
A gluten-free cake that is moist, creamy, and bursting with bright lemon flavor. Perfect for special occasions and loved by both kids and adults.
- Total Time: 50 minutes
- Yield: 10 servings 1x
Ingredients
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1/2 cup honey or maple syrup
- 4 large eggs (separated)
- 1 cup whole-milk ricotta cheese
- 2 1/2 cups almond flour
- 1 1/2 tsp baking powder (gluten-free if needed)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine the lemon zest and lemon juice with honey or maple syrup. Mix well.
- Add the egg yolks and ricotta cheese to the bowl, and beat until the mixture is smooth and creamy.
- In another bowl, whisk together the almond flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until no white streaks remain.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–35 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Use gluten-free baking powder if needed.
- The cake stays fresh when stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 90mg
Serving Suggestions for Flourless Ricotta Lemon and Almond Cake
This cake shines all on its own, but oh—the things you can do with it! I love a dollop of softly whipped cream and a handful of fresh raspberries for a pop of color. A dusting of powdered sugar? Always a good idea (and my kids think it makes the cake “fancy”). It’s perfect for bridal showers, Easter brunch, or just because you deserve something sweet with your afternoon tea. Pro tip: For summer parties, serve it with grilled peaches and a drizzle of honey—trust me, it’s life-changing!
Storing and Reheating Flourless Ricotta Lemon and Almond Cake
This cake stays wonderfully moist for days—if it lasts that long! Keep it in an airtight container at room temperature for up to 2 days, or refrigerate for 3-4 days (the ricotta makes it extra fridge-friendly). To freeze, wrap slices tightly in plastic wrap and stash them in a freezer bag for up to 2 months. Thaw overnight in the fridge—or if you’re impatient like me, pop a slice in the microwave for 10 seconds. Just enough to take the chill off without turning it into a lemon-scented puddle!
Nutritional Information for Flourless Ricotta Lemon and Almond Cake
Here’s the scoop on what’s in each slice (based on 10 servings): about 280 calories, 18g fat, and a lovely 9g protein thanks to those almonds and ricotta. But remember—nutritional values are estimates and vary based on ingredients used. Honey vs. maple syrup? Different brands of ricotta? They all tweak the numbers slightly. The important thing? You’re getting real food with no weird additives—and that’s always a win in my book!
FAQs About Flourless Ricotta Lemon and Almond Cake
Can I use cottage cheese instead of ricotta?
You can, but—trust me—it won’t be quite the same! Blend cottage cheese until smooth first, or you’ll get lumpy bits in your cake. Ricotta gives that dreamy creamy texture we love. If you’re in a pinch, full-fat Greek yogurt works better.
How do I know when the cake is done?
Look for golden edges and a center that springs back when lightly pressed. The toothpick test is your BFF here—a few moist crumbs clinging to it are perfect (wet batter means more bake time). And remember, it keeps cooking as it cools!
Can I make this nut-free?
Sunflower seed flour works, but expect a denser texture and darker color. I’ve tried it when baking for nut allergies—still delicious, just different! Maybe add extra lemon zest to balance the earthier flavor.
Why separate the eggs?
Those whipped egg whites are the secret to keeping this flourless cake light as air! Don’t skip this step—folding them in gently gives you that perfect cloud-like crumb. Pro tip: Make sure your bowl and beaters are squeaky clean, or the whites won’t whip properly.
Share Your Flourless Ricotta Lemon and Almond Cake Experience
I’d love to hear how your cake turns out—did your family gobble it up like mine does? Leave a rating below or tag me @FrostyRecipes on Instagram with your masterpiece! Nothing makes me happier than seeing your kitchen adventures.
