I can never resist this lemon ricotta almond cake, with its bright citrus sparkle, tender nutty crumb, and snowy powdered sugar finish. One slice looks effortlessly elegant with fresh berries, yet stays gloriously gluten-free.

Jump to Recipe

I’m obsessed with this Lemon Ricotta Almond Flourless Cake because it tastes bright, rich, and totally unfussy. I love the way ricotta keeps every bite creamy without making it heavy, while lemon zest cuts through with that sharp little pop I crave.

And the texture gets me every time: soft, nutty, almost custardy in the center, with a tender edge that makes me go back for another slice. No drama.

Just a gluten-free cake that feels special enough for company but still like something I’d sneak from the counter with coffee. But honestly, I’d eat it any time, any day.

Ingredients

Print Recipe (No Advertisments)

Ricotta keeps it creamy and soft, without making the cake feel heavy.
Almond flour brings a nutty bite and keeps things naturally gluten-free.
Sugar sweetens the lemon tang, but it’s not trying to be candy.
Eggs give structure, protein, and that tender, custardy middle you’ll love.
Lemon zest is the bright stuff.
Basically, it makes the cake pop.
Fresh lemon juice adds real tang, not that fake lemon vibe.
Vanilla smooths everything out and makes the almond flavor warmer.
Baking powder helps it lift a little, since there’s no regular flour.
Salt keeps the sweetness in check.
Tiny thing, big difference.
Butter adds richness, plus that cozy homemade cake flavor.
Powdered sugar makes it pretty without piling on heavy frosting.
Fresh berries add color, juiciness, and a fresh little finish.

Ingredient Quantities

1 1/4 cups whole milk ricotta, well drained (about 300 g)

1 1/2 cups blanched almond flour or almond meal (about 150 g)

3/4 cup granulated sugar (150 g)

3 large eggs, room temperature

2 tablespoons lemon zest (from about 2 lemons)

2 tablespoons fresh lemon juice

2 teaspoons vanilla extract

1 teaspoon baking powder

1/4 teaspoon fine salt

3 tablespoons unsalted butter, melted and cooled

1 tablespoon butter or neutral oil for greasing the pan

Powdered sugar for dusting

Fresh berries for serving

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C). Grease a 9 inch springform or round cake pan with 1 tablespoon butter or neutral oil and line the bottom with parchment if desired.

2. Drain ricotta very well by stirring and pressing through a fine sieve or wrapping in cheesecloth and letting sit 15 minutes, then measure 1 1/4 cups (about 300 g).

3. In a medium bowl whisk together 1 1/2 cups blanched almond flour, 1 teaspoon baking powder and 1/4 teaspoon fine salt.

4. In a large bowl beat 3/4 cup granulated sugar and 3 large room temperature eggs until smooth and slightly thickened.

5. Add the drained ricotta to the eggs and sugar and mix until smooth. Stir in 2 tablespoons lemon zest, 2 tablespoons fresh lemon juice and 2 teaspoons vanilla extract.

6. Stir in the melted and cooled 3 tablespoons unsalted butter until combined.

7. Fold the dry almond flour mixture into the wet ingredients gently until uniform batter forms with no large lumps.

8. Pour the batter into the prepared pan, smooth the top, and bake 35 to 45 minutes until the cake is golden and a toothpick inserted near center comes out with just a few moist crumbs.

9. Cool the cake in the pan on a wire rack 15 minutes, then remove from pan and cool completely. Dust with powdered sugar and serve with fresh berries.

10. Store leftovers covered in the refrigerator up to 4 days.

Equipment Needed

1. Oven
2. 9 inch springform or round cake pan
3. Parchment paper (optional)
4. Fine mesh sieve or cheesecloth
5. Medium and large mixing bowls
6. Electric mixer or whisk
7. Rubber spatula and wooden spoon
8. Measuring cups and spoons, kitchen scale if available
9. Microplane zester, wire rack and toothpick for testing doneness

FAQ

Q: Do I need to drain the ricotta and why? A: Yes. Well drained ricotta prevents a soggy batter and helps the cake set and brown properly. Line a sieve with cheesecloth and drain in the fridge for at least 1 hour or press gently with paper towels.

Q: Can I make this cake dairy free or nut free? A: For dairy free, use a thick plant based ricotta and dairy free butter. For nut free, substitute almond flour with an equal weight of sunflower seed flour or a certified gluten free oat flour blend, noting texture and color may change slightly.

Q: How do I know when the cake is done? A: The top should be golden and set, and a toothpick inserted into the center should come out mostly clean with a few moist crumbs. The cake will firm up as it cools, so avoid overbaking.

Q: What pan should I use and do I need to grease it? A: Use an 8 or 9 inch round springform pan for easy removal. Grease the pan with the listed butter or neutral oil and optionally line the bottom with parchment for guaranteed release.

Q: How should I store leftovers and how long do they keep? A: Store covered in the refrigerator for up to 4 days. Bring slices to room temperature before serving or warm gently for best texture. You can also freeze wrapped slices for up to 1 month and thaw in the fridge overnight.

Q: Can I make the cake ahead for a party? A: Yes. Bake a day ahead and refrigerate. Dust with powdered sugar and add fresh berries just before serving to keep them bright and fresh.

Lemon Ricotta Almond Flourless Cake: Gluten Recipe Substitutions and Variations

Whole milk ricotta (1 1/4 cups / 300 g): Substitute with equal weight Greek yogurt (strained for thicker texture) or equal weight mascarpone for a richer, creamier cake; if using Greek yogurt, drain in a fine sieve 30 to 60 minutes to remove excess whey.
Blanched almond flour (1 1/2 cups / 150 g): Substitute with equal weight finely ground hazelnut meal or 100 g almond flour + 50 g arrowroot or tapioca starch to mimic lighter crumb; note that whole nut meals with skins will change color and give a slightly coarser texture.
Granulated sugar (3/4 cup / 150 g): Substitute with equal weight coconut sugar for a deeper flavor, or use 100 g powdered sugar for a finer crumb (reduce by a few tablespoons if batter seems thin); if using a liquid sweetener like honey, reduce other liquids slightly and use about 80 90 g honey.
Unsalted butter (3 tablespoons, melted): Substitute with equal weight neutral oil such as grapeseed or avocado oil for a tender crumb, or use melted coconut oil for a hint of coconut flavor; if using salted butter, omit or reduce added salt accordingly.

Pro Tips

1) Dry the ricotta thoroughly and press it through a fine sieve or cheesecloth until barely moist. Extra moisture makes the batter gummy, so take the extra minute to get it as dry as possible for a tender, liftable crumb.

2) Use blanched almond flour for the lightest texture. If your almond meal is coarser, pulse it briefly in a food processor to avoid grainy bits, but don’t overprocess or it will turn oily.

3) Make sure the eggs and ricotta are at room temperature before mixing. Cold ingredients can make the batter seize and prevent proper emulsification, which affects rise and crumb.

4) Watch your oven in the last 10 minutes and test with a toothpick near the center. The cake should be golden and come out with a few moist crumbs, not wet batter. If the top browns too fast, tent loosely with foil to allow the interior to finish without burning.

5) Cool fully before dusting and serving, and bring slices to room temperature for the best flavor and texture. Stored in the fridge, the cake firms up; let it sit 20 to 30 minutes before serving or warm gently to revive softness.

Lemon Ricotta Almond Flourless Cake: Gluten Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

331

kcal

Equipment: 1. Oven
2. 9 inch springform or round cake pan
3. Parchment paper (optional)
4. Fine mesh sieve or cheesecloth
5. Medium and large mixing bowls
6. Electric mixer or whisk
7. Rubber spatula and wooden spoon
8. Measuring cups and spoons, kitchen scale if available
9. Microplane zester, wire rack and toothpick for testing doneness

Ingredients

1 1/4 cups whole milk ricotta, well drained (about 300 g)
1 1/2 cups blanched almond flour or almond meal (about 150 g)
3/4 cup granulated sugar (150 g)
3 large eggs, room temperature
2 tablespoons lemon zest (from about 2 lemons)
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 teaspoon baking powder
1/4 teaspoon fine salt
3 tablespoons unsalted butter, melted and cooled
1 tablespoon butter or neutral oil for greasing the pan
Powdered sugar for dusting
Fresh berries for serving

Directions

Preheat oven to 350°F (175°C). Grease a 9 inch springform or round cake pan with 1 tablespoon butter or neutral oil and line the bottom with parchment if desired.
Drain ricotta very well by stirring and pressing through a fine sieve or wrapping in cheesecloth and letting sit 15 minutes, then measure 1 1/4 cups (about 300 g).
In a medium bowl whisk together 1 1/2 cups blanched almond flour, 1 teaspoon baking powder and 1/4 teaspoon fine salt.
In a large bowl beat 3/4 cup granulated sugar and 3 large room temperature eggs until smooth and slightly thickened.
Add the drained ricotta to the eggs and sugar and mix until smooth. Stir in 2 tablespoons lemon zest, 2 tablespoons fresh lemon juice and 2 teaspoons vanilla extract.
Stir in the melted and cooled 3 tablespoons unsalted butter until combined.
Fold the dry almond flour mixture into the wet ingredients gently until uniform batter forms with no large lumps.
Pour the batter into the prepared pan, smooth the top, and bake 35 to 45 minutes until the cake is golden and a toothpick inserted near center comes out with just a few moist crumbs.
Cool the cake in the pan on a wire rack 15 minutes, then remove from pan and cool completely. Dust with powdered sugar and serve with fresh berries.
Store leftovers covered in the refrigerator up 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.