Ingredients
Scale
- 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