Lemon Ricotta Cake Almonds (Printable version)
A moist lemon and ricotta cake topped with sliced almonds, delivering a delicate balance of tang and crunch.
# What You’ll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 3/4 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 3 large eggs, room temperature
08 - 1 cup whole milk ricotta cheese
09 - Zest of 2 lemons
10 - 1/4 cup freshly squeezed lemon juice
11 - 1 teaspoon pure vanilla extract
→ Topping
12 - 1/2 cup sliced almonds
13 - 2 tablespoons granulated sugar
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter and sugar together until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, beating well after each addition.
05 - Mix in ricotta cheese, lemon zest, lemon juice, and vanilla extract until well combined.
06 - Gradually add dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
07 - Pour batter into the prepared pan and smooth the top.
08 - Sprinkle sliced almonds evenly over the batter, then sprinkle with 2 tablespoons of sugar.
09 - Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
10 - Let the cake cool in the pan for 15 minutes, then release the springform and cool completely on a wire rack. Serve plain, or with a dusting of powdered sugar if desired.
# Expert tips:
01 -
- The ricotta keeps it incredibly moist while the almonds add the most satisfying crunch
- It strikes that perfect balance between tangy and sweet, never cloying
02 -
- Overmixing the flour makes the cake tough, so stop as soon as you no longer see dry streaks
- The springform pan is essential because the cake is too delicate to invert
03 -
- Zest your lemons before juicing them
- The aluminum-free baking powder prevents any metallic aftertaste