I baked a Flourless Ricotta Lemon Almond Cake that’s improbably airy and intensely lemony without being cloying, so scroll on.

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I can’t stop thinking about this Flourless Ricotta Lemon Almond Cake. I adore how the lemon zest cuts through the ricotta, giving the crumb a bright, almost electric lift.

It’s light but not insubstantial, like dessert that actually wants to be eaten again. I love the almond undertone too, the way Almond Ricotta echoes in every bite.

But it’s messy in the best way, satin interior, a little craggy top, powdered sugar halo optional. I make excuses to slice it for late-night snacks, for guests, for no reason at all.

I want it on my table now.

Ingredients

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Whole-milk ricotta: creamy, keeps cake moist and surprisingly light, like a soft cloud.
Finely ground almonds: nutty body and slight chew, adds natural, gluten-free heft.
Large eggs: provide structure and lift, they’re the cake’s backbone.
Granulated sugar: sweetens without fuss, helps that golden crust form.
Lemon zest: bright, punchy aroma that wakes up every bite.
Fresh lemon juice: tangy zip that balances the ricotta’s richness.
Vanilla extract: rounds flavors, gives warmth and a familiar, cozy note.
Baking powder: small lift boost so the cake isn’t too dense.
Fine salt: wakes up sweetness, makes everything taste more real.
Melted butter: adds silkiness and a bit of richness.
Sliced almonds: crunchy top, pretty and textural, optional but nice.
Powdered sugar: pretty dusting for presentation and a soft sweet finish.

Ingredient Quantities

1 1/2 cups (about 375 g) whole-milk ricotta, drained a bit

1 1/2 cups (150 g) finely ground almonds or almond meal

4 large eggs, room temp

3/4 cup (150 g) granulated sugar

Zest of 2 lemons, finely grated

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1 teaspoon baking powder

1/4 teaspoon fine salt

2 tablespoons unsalted butter, melted, for batter or for greasing pan

2 tablespoons sliced almonds, for sprinkling on top (optional)

Powdered sugar for dusting, to serve (optional)

How to Make this

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1. Preheat the oven to 350°F (175°C). Grease a 9 inch springform or round cake pan with 1 tablespoon of the melted butter and line the bottom with parchment for easy release.

2. Put the ricotta in a fine sieve or clean tea towel and let it drain over a bowl for 10 minutes so it’s not overly watery. You want it slightly dry but still creamy.

3. In a large bowl whisk the 4 room temperature eggs with the granulated sugar until pale and a bit thick, about 2 to 3 minutes by hand or 1 minute with a mixer on medium.

4. Stir in the lemon zest, lemon juice and vanilla extract, then fold in the drained ricotta until mostly smooth. It will have a few small lumps, that’s fine.

5. In a separate bowl combine the ground almonds, baking powder and salt. Sprinkle that dry mix into the ricotta-egg mixture and fold gently until just combined. Don’t overmix or you’ll lose airy texture.

6. Fold in the remaining 1 tablespoon melted butter to enrich the batter. The batter should be fairly thick but still spreadable.

7. Pour the batter into the prepared pan, smooth the top with a spatula, and scatter the sliced almonds on top if using. Tap the pan lightly on the counter to remove big air bubbles.

8. Bake for 35 to 45 minutes, until the top is golden and a toothpick in the center comes out with a few moist crumbs but not raw batter. Ovens vary so start checking at 30 minutes.

9. Let the cake cool in the pan on a rack for 15 minutes, then release the springform and cool completely. The texture firms up as it cools so resist cutting too early.

10. Dust with powdered sugar before serving if you like, slice and enjoy with coffee or fresh berries. Cake keeps refrigerated in an airtight container for 3 to 4 days.

Equipment Needed

1. Oven (set to 350°F)
2. 9 inch springform or round cake pan (greased)
3. Parchment paper to line the pan
4. Fine mesh sieve or a clean tea towel for draining ricotta
5. Two large mixing bowls
6. Whisk (or electric mixer if you want it quicker)
7. Rubber spatula for folding and smoothing
8. Measuring cups and spoons (for cups, grams, teaspoons etc)
9. Cooling rack and a toothpick to test doneness

FAQ

Q: Can I use store bought ricotta straight from the tub or do I need to drain it first?

P: You should drain it a bit. Put the ricotta in a fine sieve or cheesecloth for 10 to 20 minutes so it isn't too watery. If it's too wet the cake can be soggy and won't set properly.

Q: What can I substitute for finely ground almonds?

P: You can use almond meal or make your own by pulsing whole blanched almonds in a food processor until fine. Don't over-process or you'll make almond butter. If you must, superfine ground hazelnuts work too but the flavor will change.

Q: Do I need to bring the eggs and ricotta to room temperature?

P: Yes, it's better. Room temp eggs and ricotta blend more evenly and give a lighter texture. If you forget, put cold eggs in warm water for 10 minutes to warm them up fast.

Q: How do I know when the cake is done baking?

P: The top should be golden and set, and a toothpick in the center comes out with only a few moist crumbs. It will still be a bit tender inside because it's flourless. Typical bake time is about 35 to 45 minutes at 350°F (175°C) in a 9 inch springform or round pan.

Q: Can I make this ahead and how should I store it?

P: Yes, it's great made a day ahead because the flavors meld. Cool completely, then cover and keep in the fridge for up to 3 days. Bring to room temp before serving for the best texture.

Q: Any tips to prevent the cake from sticking or cracking?

P: Grease the pan well and line the bottom with parchment. Fill the pan gently to avoid trapping air. Bake in the center of the oven and don't open the door a lot while it bakes. A small crack on top is normal, but overwhipping the eggs can cause excessive cracking so fold ingredients gently.

Flourless Ricotta, Lemon & Almond Cake Recipe – Light & Luscious Substitutions and Variations

Ricotta: swap for full fat Greek yogurt (strained a bit) or mascarpone. Greek yogurt keeps it light and tangy, mascarpone makes it richer. If using yogurt, drain 15–30 minutes so batter isnt too loose.
Finely ground almonds / almond meal: use almond flour (same idea) or hazelnut meal for a nuttier flavor. Oat flour works too but the cake will be a touch denser and you might need an extra egg or 1–2 tbsp more ricotta to keep moist.
Eggs: for a vegan-ish swap use 4 flax eggs (1 tbsp ground flax mixed with 3 tbsp water per egg, let sit 5 minutes). The cake will be slightly more crumbly so handle gently and don’t overbake.
Granulated sugar: replace with 3/4 cup honey or maple syrup, but reduce other liquids by about 2 tbsp and lower oven temp by 15°F (10°C) if you can, because liquid sweeteners brown faster. Taste the batter first, you might want a little less than 3/4 cup if you prefer less sweet.

Pro Tips

– Drain the ricotta longer if it’s very wet. I usually wrap it in a clean towel and hang it over the sink for 20 minutes so the batter isn’t watery and the cake sets better.

– Use room temp eggs and whip them well with the sugar. You want the mix a bit pale and foamy; that little air is what gives the cake lift, so don’t skip this step.

– Fold the almond mixture in gently and stop when just combined. Over mixing kills the airy texture and makes it dense, so be ok with a few little lumps.

– Keep an eye on the bake time and start checking at 30 minutes. If the top gets too dark but the center still needs time, cover loosely with foil to finish without burning.

– Let the cake cool mostly before slicing. It firms up as it cools, so cutting too soon makes a mess. Store in the fridge in an airtight container and bring to room temp before serving for best flavor.

Flourless Ricotta, Lemon & Almond Cake Recipe – Light & Luscious

Recipe by Toni Baldesera

0.0 from 0 votes

I baked a Flourless Ricotta Lemon Almond Cake that's improbably airy and intensely lemony without being cloying, so scroll on.

Servings

servings

Calories

337

kcal

Equipment: 1. Oven (set to 350°F)
2. 9 inch springform or round cake pan (greased)
3. Parchment paper to line the pan
4. Fine mesh sieve or a clean tea towel for draining ricotta
5. Two large mixing bowls
6. Whisk (or electric mixer if you want it quicker)
7. Rubber spatula for folding and smoothing
8. Measuring cups and spoons (for cups, grams, teaspoons etc)
9. Cooling rack and a toothpick to test doneness

Ingredients

1 1/2 cups (about 375 g) whole-milk ricotta, drained a bit
1 1/2 cups (150 g) finely ground almonds or almond meal
4 large eggs, room temp
3/4 cup (150 g) granulated sugar
Zest of 2 lemons, finely grated
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon fine salt
2 tablespoons unsalted butter, melted, for batter or for greasing pan
2 tablespoons sliced almonds, for sprinkling on top (optional)
Powdered sugar for dusting, to serve (optional)

Directions

Preheat the oven to 350°F (175°C). Grease a 9 inch springform or round cake pan with 1 tablespoon of the melted butter and line the bottom with parchment for easy release.
Put the ricotta in a fine sieve or clean tea towel and let it drain over a bowl for 10 minutes so it’s not overly watery. You want it slightly dry but still creamy.
In a large bowl whisk the 4 room temperature eggs with the granulated sugar until pale and a bit thick, about 2 to 3 minutes by hand or 1 minute with a mixer on medium.
Stir in the lemon zest, lemon juice and vanilla extract, then fold in the drained ricotta until mostly smooth. It will have a few small lumps, that’s fine.
In a separate bowl combine the ground almonds, baking powder and salt. Sprinkle that dry mix into the ricotta-egg mixture and fold gently until just combined. Don’t overmix or you’ll lose airy texture.
Fold in the remaining 1 tablespoon melted butter to enrich the batter. The batter should be fairly thick but still spreadable.
Pour the batter into the prepared pan, smooth the top with a spatula, and scatter the sliced almonds on top if using. Tap the pan lightly on the counter to remove big air bubbles.
Bake for 35 to 45 minutes, until the top is golden and a toothpick in the center comes out with a few moist crumbs but not raw batter. Ovens vary so start checking at 30 minutes.
Let the cake cool in the pan on a rack for 15 minutes, then release the springform and cool completely. The texture firms up as it cools so resist cutting too early.
Dust with powdered sugar before serving if you like, slice and enjoy with coffee or fresh berries. Cake keeps refrigerated in an airtight container for 3 to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.