Lemon Ricotta Cake With Almond Flour

8 servings
1 hr 5 min

Sometimes it's just about the simple things and the simple flavors. This cake is "nothing special," but it has truly earned a rotation spot in my normal cooking. It is full of good fats and rich flavors that make it truly something special whether it is for a dessert after dinner, paired with tea in the afternoon, or for breakfast with a cup of coffee. I mentioned it is full of good fats. The cake is made up of almond flour, eggs, ricotta cheese, and lemon juice and zest. Only a smidge of sugar (and you can use monk fruit sweetener if you really want me make this low to no carbs). I was not kidding when I say it could be eaten for breakfast, that is usually just how I enjoyed it, and I utterly dislike sweets in the morning. It's texture is light and airy thanks to the ricotta and the nutty flavors coming from the almond flour make this so memorable. Make it right away!


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Lemon Ricotta Cake With Almond Flour

Recipe details

  • 8  servings
  • Prep time: 15 Minutes Cook time: 50 Minutes Total time: 1 hr 5 min
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Ingredients

Ricotta Cake

  • 1/2 stick or 4 Tbsp or 2 oz softened butter
  • 1/2 C sugar
  • 4 large eggs
  • 1 C ricotta whole milk cheese
  • 1 1/2 Tbsp fresh squeezed lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract (or 1/4 almond extract if you want to highlight that flavor)
  • 1 C almond flour
  • 4 Tbsp coconut flour (or use regular if you don't have it, but try coconut)
  • 2 tsp baking powder
  • 1/4 tsp salt

Instructions

Ricotta Cake

Preheat oven to 325 F
Cut a piece of parchment paper to nestle in bottom of 8 in round pan. Spray with cooking spray
Whisk together dry ingredients in small bowl (almond and coconut flours, baking powder, and salt).
Cream butter, vanilla, and sugar. Add one egg and blend until fluffy
Add ricotta, lemon juice, and lemon zest, beating thoroughly until combined
Add about a third of dry mix and one egg to wet mixture and blend. Continue until used all 3 remaining eggs and dry ingredients
Spread batter in 8 " pan and smooth out top with spatula as best you can.
Bake for 45-50 minutes until toothpick comes out clean
It will not look brown on top of the cake when it is done! So, don't look for that, use the toothpick method.
Let cool for 15 minutes and then remove by using a knife around edges to loosen.
You can leave on the counter covered in plastic wrap for 2-3 days, but then will need to refrigerate. If it is super hot where you are, just put in fridge right away!

Tips

  • I love pairing this with fresh berries, strawberries, raspberries, blueberries would all be wonderful!
  • Topping with powdered sugar really elevates the look of this dessert, so don't skip it!
  • I recommend putting in the fridge to keep longer given the dairy in the cake, and enjoy within 5 days. I have not tested freezing but I don't think the quality would hold very well with that.
  • Almond meal vs almond flour. I have made this cake BOTH ways. Almond meal is the skins included, so it is slightly rougher texture, but more fibrous and filling if that makes sense. It adds much more texture. I prefer almond flour because it is purely the flavor and it blends so much more. Both are fine and can be subbed out in equal amounts.
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