Oh my goodness, friends, this cake is something truly special! Imagine sinking your fork through a delicate, moist crumb infused with bright lemon and almond flavors, with that perfect balance of sweetness and tang that makes your taste buds dance. This Flourless Lemon, Almond & Ricotta Cake has become my absolute go-to when I need to impress without stress! Every time I bring this to a gathering, people can’t believe it doesn’t contain flour. Trust me, this isn’t just a cake—it’s a little slice of sunshine that’s sophisticated enough for special occasions but simple enough for a weekend treat.
Table of Contents
Why You’ll Love This Recipe
- Naturally Gluten-Free: No special flour substitutes needed—this cake is naturally flourless and perfect for gluten-sensitive guests!
- Incredibly Moist: The ricotta cheese creates an unbelievably tender, moist texture that stays fresh for days (though it rarely lasts that long in my house!).
- Perfect Balance of Flavors: The bright lemon zest, nutty almonds, and creamy ricotta create a sophisticated flavor profile that’s not too sweet.
- Simple Elegance: This cake looks stunning with minimal effort—just a dusting of powdered sugar and you’ve got a dessert worthy of any special occasion.
Ingredients
All you need for this heavenly Flourless Lemon, Almond & Ricotta Cake is:
- Unsalted butter: Creates a rich, tender base for our cake.
- Golden caster sugar: Provides sweetness with a subtle caramel note that regular sugar doesn’t have.
- Lemon zest: The star of the show! Brings vibrant citrus flavor throughout the cake.
- Vanilla pod: Those tiny seeds add incredible depth and warmth to complement the bright lemon.
- Eggs: Provide structure and richness to our flourless cake.
- Ground almonds: The foundation that replaces flour while adding nutty flavor and moist texture.
- Ricotta: The secret to this cake’s incredible moisture and tender crumb.
- Flaked almonds: Creates a beautiful, crunchy golden top that contrasts perfectly with the soft interior.
- Icing sugar: For that final touch of sweetness and visual appeal.
The full ingredient list with measurements will be available in the recipe card below.
How to Make the Flourless Lemon, Almond & Ricotta Cake
Step 1: Prepare Your Pan and Ingredients
Preheat your oven to 325°F (160°C). Butter a 9-inch springform pan and line the bottom with parchment paper. This step is crucial—the parchment ensures your cake comes out perfectly! Separate your eggs, keeping both the whites and yolks. Allow the ricotta to drain in a fine sieve for about 20 minutes to remove excess moisture—this helps create the perfect texture.
Step 2: Create the Lemon-Sugar Base
In a large mixing bowl, beat the softened butter and 175g of the golden caster sugar (saving the rest for later) until pale and fluffy—about 3-4 minutes with an electric mixer. Add the lemon zest and vanilla seeds, and beat for another minute until fragrant. Oh, the smell at this stage is absolutely divine!
Step 3: Build the Batter
Add the egg yolks one at a time, beating well after each addition. Gently fold in the ground almonds, then the drained ricotta. The batter will be quite thick at this point—that’s exactly what we want!
Step 4: Whip Up the Egg Whites
In a clean, dry bowl, whisk the egg whites until they form soft peaks. Gradually add the remaining 50g of sugar, and continue whisking until you have glossy, firm peaks. This step adds incredible lightness to our flourless cake!
Step 5: Combine and Bake
Gently fold the egg whites into the almond batter in three additions, being careful not to deflate all that wonderful air you’ve incorporated. Pour the batter into your prepared pan, smooth the top, and sprinkle with those beautiful flaked almonds. Bake for 45-50 minutes until golden brown and just firm to the touch. A toothpick inserted into the center should come out with just a few moist crumbs clinging to it.
Step 6: Cool and Serve
Allow the cake to cool completely in the pan—this gives it time to set properly. Run a knife around the edge before releasing the springform. Dust generously with icing sugar just before serving for that picture-perfect finish.
Pro Tips for Making the Recipe
- Room Temperature Ingredients: Make sure your butter, eggs, and ricotta are all at room temperature for the best incorporation and texture.
- Don’t Skip the Draining: Taking time to drain the ricotta makes a huge difference in the final texture of your cake.
- Gentle Folding: When adding the egg whites, use a large metal spoon or spatula and fold with a light hand to keep as much air in the batter as possible.
- Testing Doneness: This cake should have a slight wobble in the center when done—it will continue to set as it cools. Over-baking will dry it out.
How to Serve
This Flourless Lemon, Almond & Ricotta Cake is versatile enough for any occasion:
- Classic Elegance: Serve slices with a dollop of lightly whipped cream and fresh berries for a sophisticated dessert.
- Afternoon Tea: Pair with a cup of Earl Grey tea for a perfect afternoon treat.
- Brunch Star: This cake makes a wonderful addition to a special brunch spread.
- Seasonal Variations: In summer, serve with fresh seasonal berries; in fall, try it with poached pears or figs.
Make Ahead and Storage
Storing Leftovers
Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The flavors actually develop and improve after a day!
Freezing
This cake freezes beautifully! Wrap individual slices or the whole cake (without the powdered sugar) tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.
Reheating
Allow frozen cake to thaw overnight in the refrigerator. Bring to room temperature before serving, and dust with fresh powdered sugar just before presenting.
FAQs
Can I substitute regular sugar for golden caster sugar?
Absolutely! While golden caster sugar adds a subtle caramel note, regular granulated sugar works perfectly. For the closest texture, pulse granulated sugar in a food processor briefly to make it finer.
My cake seems to be browning too quickly in the oven. What should I do?
If you notice the top browning faster than the inside is cooking, simply tent the cake with aluminum foil for the remainder of the baking time. This protects those beautiful almond flakes while allowing the center to cook through.
Can I use Meyer lemons instead of regular lemons?
Yes! Meyer lemons would add a lovely, slightly sweeter flavor profile. Since they’re naturally less tart than regular lemons, you might reduce the sugar by about 2 tablespoons if you prefer a less sweet cake.
Is there a substitute for ricotta if I can’t find it?
While ricotta gives this cake its signature texture, you can substitute with well-drained cottage cheese (blend it smooth first) or mascarpone (though this will make the cake richer). Each will change the texture slightly but still yield delicious results.
Flourless Lemon Almond Ricotta Cake
Equipment
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
Ingredients
Main Ingredients
- 1/2 cup unsalted butter softened
- 1 cup golden caster sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups ground almonds (almond flour)
- 1 cup ricotta cheese drained
For Topping
- 1/4 cup flaked almonds
- 1 tablespoon powdered sugar for dusting
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a large bowl, beat butter and ¾ cup of the sugar until pale and fluffy. Add lemon zest and vanilla, mixing well.
- Separate eggs. Add yolks to the butter mixture one at a time, beating after each addition.
- Fold in ground almonds and ricotta until fully incorporated.
- In a clean bowl, whisk egg whites to soft peaks. Gradually add remaining sugar and beat until glossy.
- Gently fold egg whites into the almond batter in three additions, being careful not to deflate the mixture.
- Pour batter into the prepared pan. Smooth the top and sprinkle with flaked almonds.
- Bake for 45-50 minutes until golden brown. A toothpick inserted should come out with a few moist crumbs.
- Cool completely in the pan, then remove and dust with powdered sugar before serving.