A Moist, Naturally Gluten-Free Cake with Bright Citrus Flavor
This Flourless Ricotta, Lemon & Almond Cake is a light, moist, and delicately rich dessert that highlights the creamy texture of ricotta, the brightness of lemon, and the subtle nuttiness of almond flour.
Perfect for those following a gluten-free or grain-free diet , this cake bakes up beautifully without any all-purpose flour—and still delivers bakery-style flavor and texture.
A show-stopping yet simple cake that’s ideal for brunch, afternoon tea, or a light dessert after dinner!
Why You’ll Love This Recipe:
- 🥣 Flourless & Gluten-Free: No need for wheat—great for sensitive diets.
- 🧀 Ricotta Richness: Adds moisture, protein, and a soft, tender crumb.
- 🍋 Lemon Perfection: Zest and juice bring bright, refreshing flavor.
- 🥜 Almond Flour Magic: Gives structure and subtle nutty depth.
- ⏱️ Quick & Easy: Just mix, pour, bake, and cool—no fancy tools needed.
Ingredients (Serves 8–10):
For the Cake:
- 1½ cups (340g) ricotta cheese , drained
- 3 large eggs
- ½ cup honey (or granulated sugar – adjust for sweetness)
- Zest of 2 lemons (about 2 tsp zest)
- ¼ cup (60ml) freshly squeezed lemon juice (about 1–2 lemons)
- 1 tsp vanilla extract
- 1½ cups (150g) almond flour (not almond meal – for best texture)
- 1 tsp baking powder (ensure it’s gluten-free if needed)
Optional Toppings:
- Thin lemon slices (for baked-on garnish)
- Powdered sugar dusting
- Lemon glaze (powdered sugar + lemon juice)
- Whipped cream or Greek yogurt
- Fresh berries on top
Instructions:
Step 1: Preheat Oven & Prep Pan
Preheat oven to 350°F (175°C) .
Grease a 9-inch springform pan and line the bottom with parchment paper for easy release.
Set aside while mixing the batter.
Step 2: Blend Wet Ingredients
In a large bowl, whisk together:
- Ricotta cheese (use a fork or blender for smoothness)
- Eggs
- Honey or sugar
- Lemon zest
- Lemon juice
- Vanilla extract
Mix until smooth and slightly thickened.
Tip: For an ultra-smooth texture, blend ricotta in a food processor first.
Step 3: Add Dry Ingredients
Gently stir in:
- Almond flour
- Baking powder
just until fully incorporated.
Don’t overmix—it should be just combined for a slightly dense but moist cake.
Step 4: Pour Batter & Top with Lemon Slices
Pour the batter into the prepared pan and smooth the top with a spatula.
If using, arrange thin lemon slices decoratively on top—they’ll caramelize slightly as they bake.
Step 5: Bake Until Golden & Set
Bake at 350°F (175°C) for 35–40 minutes , or until golden around the edges and a toothpick inserted in the center comes out mostly clean (with just a few crumbs).
The cake will puff slightly and settle as it cools.
Step 6: Cool Gradually
Let the cake cool in the pan for 10 minutes , then carefully run a knife around the edge before releasing from the pan.
Transfer to a wire rack and let cool completely—this brings out the best texture.
Step 7: Serve & Enjoy
Once cooled, slice and serve plain or with optional toppings:
- A dusting of powdered sugar
- A drizzle of lemon glaze (powdered sugar + lemon juice)
- A dollop of whipped cream or Greek yogurt
- Fresh berries or mint for garnish
Each bite brings together:
- Creamy ricotta richness
- Bright, zesty lemon flavor
- And warm, earthy almond undertones
Tips for Success:
- 🧈 Use Full-Fat Ricotta: Gives the best flavor and texture.
- 🥣 Room-Temp Eggs & Ricotta: Ensures smoother blending and even baking.
- 🌰 Almond Flour Is Key: Use finely ground almond flour—not coarse almond meal.
- 🍋 Meyer Lemons? Yes Please! They offer a sweeter, floral citrus note.
- ❄️ Make Ahead Magic: This cake tastes better the next day—store in fridge.
Serving Suggestions:
- Perfect with coffee, green tea, or sparkling water with mint.
- Great at breakfast, brunch, or dessert time.
- Ideal for Passover, special diets, or elegant gatherings.
Nutritional Information (per slice, makes 10 servings – approximate):
(Without toppings – regular ingredients used)
- Calories: ~200 kcal
- Protein: ~7g
- Carbohydrates: ~10g
- Fat: ~15g
- Fiber: ~1g
- Sugar: ~6g
This Flourless Ricotta, Lemon & Almond Cake proves that you don’t need flour to make a cake that feels indulgent and deeply satisfying. With its soft ricotta base, zesty finish, and nutty crust-like texture—it’s a must-bake for anyone who loves Mediterranean-inspired desserts.
