Lemon Ricotta-Almond Cake (Gluten-Free)
Ricotta cheese gives this cake a moist and tender texture.
This is vegetarian and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 2 cup Almond flour
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter, melted
- 3/4 cup Granulated sugar
- 3 Eggs
- 1/2 cup Ricotta cheese
- 1 tablespoon Lemon zest
- 2 tablespoon Lemon juice
- 1/2 teaspoon Vanilla extract
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together almond flour, baking powder, and salt.
- In a large bowl, beat melted butter and granulated sugar until well combined. Add eggs, one at a time, beating well after each addition. Stir in ricotta cheese, lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 34g12%
- Sugars 20g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.