- Preheat the Oven – Heat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- Mix Wet Ingredients – In a large bowl, whisk together ricotta, sugar, eggs, lemon zest, lemon juice, vanilla, and almond extract until smooth.
- Fold in Dry Ingredients – Add almond flour, baking powder, and salt. Stir gently until just combined — don’t overmix.
- Bake – Pour batter into prepared pan. Bake for 40–45 minutes, or until golden on top and just set in the middle (a toothpick should come out mostly clean).
- Cool & Finish – Let cake cool in the pan for 15 minutes, then release the springform. Once completely cool, dust with powdered sugar.
The First Bite Experience
The fork slides effortlessly through the cake, releasing a delicate lemon aroma. The texture is silky and creamy, with a tender crumb that almost melts on your tongue. The almond flour gives a subtle nuttiness, while the lemon provides a refreshing brightness that balances the richness of the ricotta.
It’s a cake that tastes as good on its own as it does with a dollop of whipped cream or a handful of fresh berries.
Serving Suggestions
- Top with fresh raspberries, blueberries, or strawberries for a burst of color.
- Pair with a spoonful of lightly sweetened whipped cream.
- Serve slightly chilled for a refreshing summer treat, or warm with a drizzle of honey for comfort on a cool evening.
Why You’ll Make This Again
It’s simple, elegant, and naturally gluten-free — plus it feels special without being fussy. Whether you’re baking for family, impressing dinner guests, or simply treating yourself, this Flourless Ricotta, Lemon & Almond Cake is the kind of recipe you’ll reach for again and again.