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Almond Ricotta Lemon Cake

1 ½ cups almond flour 

1 cup sugar 

¼ tsp salt 

1 tsp baking powder 

4 eggs 

1 ¼ cups ricotta 

¼ lb butter - melted 

½ tsp almond extract 

2 lemons - zest and juice 

Pre-Heat Oven to 325

Whisk together the eggs, ricotta, butter, almond extract, lemon zest + lemon juice. Once it's all integrated, slowly whisk in all of the dry ingredients - just until it is combined and smooth. 

Pour into a greased springform pan. Bake 55-70 minutes, until the top does not jiggle and you can put a knife in and it comes out clean. Let cool about 15 minutes and top with powdered sugar. 


Notes: This cake is great as a gluten free option because it appeals to gluten and non-gluten eaters. However, it really can’t be made dairy free or egg free.


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