Lemon Ricotta Almond Cake

Name: Lemon Ricotta Almond Cake
Prep time: 25 min
Cook time: 35 min
Total time: 120 min
Ingredients: Cooking spray; 1 cup plus 2 tablespoons granulated sugar; 2 tablespoons lemon zest (about 2 lemons); 5 tablespoons unsalted butter (2.5 ounces, softened); 4 large eggs (at room temperature); 1 teaspoon lemon juice; ½ teaspoon almond extract (optional); 1 ⅓ cups almond flour; 1 ½ teaspoons baking powder; ¼ teaspoon salt; ¾ cup low-fat ricotta cheese; Powdered sugar for serving

June 17, 2025 by Ginger Hultin MS RDN

Jump to Recipe

I don’t know about you, but sometimes… I’m just in the mood for a good slice of cake that’s a little sweet and is just the right texture. This Lemon Ricotta Almond Cake is THAT cake. The star ingredients–ricotta, lemon, and almond flour–lend an airy texture, bright citrus flavor and make this cake naturally gluten-free. Whether you’re hosting a dinner party or simply want a special treat for yourself, you’ll turn to this recipe again and again.

Why ricotta works in this Lemon Ricotta Almond Cake

Ricotta cheese might not be the first ingredient that comes to mind for a cake, but it plays an important role in this recipe. It adds a light texture that sets this cake apart from traditional sponge or pound cakes. The mild flavor of ricotta doesn’t overpower the lemon and almond, creating a delicate, balanced dessert. It also adds protein and fat to the cake, making it more satiating.

Health benefits of lemon, ricotta, and almond flour

Lemon

Lemons contribute a citrusy flavor and are packed with health benefits. They are rich in vitamin C, which supports immune health and is an antioxidant. Lemon zest, used in this recipe, contains bioactive compounds that have anti-inflammatory and antimicrobial properties. Additionally, the tangy flavor of lemon may enhance mood and energy levels. I think this is a big reason that I love lemon – and it’s so fun that there’s research to support it.

Ricotta

Ricotta cheese is an excellent source of calcium – a ½ cup serving provides about a quarter of your daily calcium needs, 2 times more than milk and 3 times more than cottage cheese! It’s also high in protein (½ cup has 14 grams of protein), and lower in fat than many other cheeses, making it a lighter option that still provides a creamy texture. The protein content in ricotta helps to keep you full and satisfied, while calcium is crucial for maintaining strong bones and teeth.

Almond flour

Almond flour is a great alternative to traditional wheat flour. It’s naturally gluten-free and contains healthy fats, protein, and fiber. Almond flour is also rich in vitamin E, a powerful antioxidant that supports skin health and protects cells from damage. The healthy fats in almond flour help stabilize blood sugar levels, making it an excellent option to manage your energy levels. (Note: if you want to use traditional wheat flour, that works well in this cake too).

How to make the Lemon Ricotta Almond Cake

Prepare the pan

First, preheat your oven to 350F. Grab an 8-inch cake pan and coat it with cooking spray. Then, using the bottom of the cake pan as a guide, cut a circle from a roll of parchment paper and use it to line the bottom of the pan. Coat this parchment paper liner with cooking spray as well.

Prep the batter

In the bowl of a stand mixer, combine the sugar and lemon zest by whisking them together (it takes about 30 seconds to combine the lemon oils and sugar). Swap out the whisk attachment with the paddle attachment, and add the butter to the lemon sugar. Beat the butter and lemon sugar on medium-high until they are very light and fluffy (about 10 minutes), pausing the mixer to scrape down the sides occasionally.

Add the eggs to this butter mixture one at a time. Beat each egg into the mixture on low speed to fully incorporate it before adding the next one. It’s important not to over-mix here! Adding the eggs should only take about 60 seconds total. Then, add the lemon juice and almond extract and beat until fully combined (about 10 seconds).

The next part feels extra, but I promise the order is important. Combine the almond flour, baking powder, and salt in a separate bowl. Then, carefully pour about half of that dry mixture into the stand-up mixing bowl, beating at a low speed until it is combined (about 15 seconds). Pause here and scrape down the sides. Next, you’ll add all the ricotta and beat at low speed again for about 15 seconds or until just combined. Finally, add the remaining dry ingredients, and… you guessed it… beat another 15 seconds until just combined. Scrape down the bowl and paddle, and beat for maybe three more seconds. The takeaway here is that you are really trying not to over mix the batter.

Bake the cake

Pour the batter into your prepared cake pan. Smooth it out with a spatula (an offset spatula works the best, but any will do). Bake for about 30-35 minutes, until the cake top springs back a little to the touch and the color is a light golden. A toothpick or knife should come back clean after you insert it into the cake. If your cake takes longer to bake (some ovens may vary), continue baking in 10-minute increments. If the top of the cake begins to brown too much before the center is fully baked, tent loosely with aluminum foil and keep checking every 10 minutes.

Take the cake out of the oven and let it cool in the pan for about 15 minutes. Then, run a knife around the edge of the pan and turn the cake over onto a wire rack. I like to place the wire rack on top of the cake pan and then flip both of them at the same time. Let the cake cool on the counter for about 45 minutes, then lightly dust it with some powdered sugar. A sifter can be helpful here for even dusting. Serve with a little fresh lemon zest on top, and enjoy!

Lemon Ricotta Almond Cake recipe FAQ’s

Can I use this for meal prep?

Yes! This cake still tastes great after a few days on the counter. Or store in an airtight container in the refrigerator for up to five days. Before serving, you can let it come to room temperature or enjoy it chilled, depending on your preference.

Can I make this cake vegan?

Yes, you can make a vegan version of this cake. Substitute the eggs with a flaxseed egg replacer (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Use vegan butter and replace the ricotta with a vegan ricotta alternative or blended silken tofu.

What’s the difference between almond flour and almond meal?

Great question—and it’s one that comes up a lot when baking gluten-free! While almond flour and almond meal are both made from ground almonds, they’re not quite the same:

Almond flour is made from blanched almonds (skins removed) and ground very finely. It has a light color and soft texture, which gives baked goods like this Lemon Ricotta Almond Cake a smoother, more delicate crumb.
Almond meal, on the other hand, is usually made from raw almonds with the skins still on. It’s a bit coarser in texture and has a slightly nuttier, more rustic flavor. It can sometimes make cakes a little denser.

For this recipe, I recommend using almond flour for the best texture. If you only have almond meal on hand, it can work, but just know that your cake might turn out a little more rustic in appearance and texture. Still delicious—just a bit heartier!

How can I make this recipe if I’m allergic to almonds?

If you’re allergic to almonds, this recipe is completely adaptable to your flour of choice, whether that’s a wheat all-purpose flour or another favorite gluten-free blend. Feel free to leave out the optional almond extract.

This Lemon Ricotta Almond Cake is a satisfying dessert that brings together the bright flavors of lemon, the lightness of ricotta, and the nutty goodness of almond flour. It’s easy to make, gluten-free, and perfect for any occasion. Give this recipe a try and let me know in the comments what you think!

Like this recipe? Try my Fresh Strawberry Rhubarb Cake, Fresh Strawberry Filled Cupcakes, or Almond Raspberry Cake.

Share

Lemon Ricotta Almond Cake

Why ricotta works in this Lemon Ricotta Almond Cake