Lemon Ricotta Almond Cake (Printable version)

Delicate cake blending creamy ricotta, zesty lemon, and toasted almond crunch for a light, moist treat.

# What You’ll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

04 - 3/4 cup granulated sugar
05 - Zest of 2 lemons
06 - 1/2 cup unsalted butter, softened
07 - 3 large eggs, room temperature
08 - 1 cup ricotta cheese, drained
09 - 1/4 cup fresh lemon juice
10 - 1 teaspoon pure vanilla extract

→ Topping

11 - 1/2 cup sliced almonds
12 - 2 tablespoons granulated sugar
13 - Powdered sugar for dusting

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line bottom with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
03 - Combine granulated sugar and lemon zest in a large bowl. Rub together with fingers until fragrant.
04 - Add softened butter to sugar mixture. Beat until light and fluffy.
05 - Add eggs one at a time, beating well after each addition.
06 - Mix in ricotta cheese, lemon juice, and vanilla extract until smooth.
07 - Gently fold dry ingredients into wet mixture until just combined. Avoid overmixing.
08 - Pour batter into prepared pan and smooth top evenly.
09 - Sprinkle sliced almonds and 2 tablespoons sugar over surface.
10 - Bake for 38-42 minutes until toothpick inserted in center comes out clean and top is golden.
11 - Cool in pan for 10 minutes, then remove and cool completely on wire rack.
12 - Dust with powdered sugar before serving if desired.

# Expert tips:

01 -
  • The ricotta keeps the cake incredibly moist for days unlike so many other sponge cakes that dry out
  • That almond sugar topping creates the most irresistible caramelized crunch against the soft tender crumb
  • It strikes that perfect balance between tangy bright lemon and rich comforting sweetness
02 -
  • Room temperature ingredients are absolutely essential for this recipe to work properly
  • The ricotta really needs to be drained of excess whey or your cake may turn out slightly dense
  • That almond sugar topping will burn if you bake too long so start checking at the 35 minute mark
03 -
  • Use a microplane for the lemon zest to avoid the bitter white pith
  • Let the finished cake cool completely before slicing or it may crumble
  • Toast the sliced almonds for 3 minutes before topping for even more flavor

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