Lemon Ricotta Cake Almonds (Printable version)

Tender cake brightened with lemon zest, creamy ricotta, and topped with crunchy almonds for a delightful treat.

# What You’ll Need:

→ Dry Ingredients

01 - 1 1/3 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 3/4 cup granulated sugar
06 - 1/2 cup unsalted butter, softened
07 - 3 large eggs, room temperature
08 - 1 cup ricotta cheese
09 - Zest of 2 lemons
10 - 1/4 cup fresh lemon juice
11 - 1 teaspoon vanilla extract

→ Almonds & Toppings

12 - 1/2 cup sliced almonds
13 - 2 tablespoons powdered sugar, for dusting

# How to Make It:

01 - Preheat the oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream together the butter and sugar until light and fluffy.
04 - Add eggs one at a time, beating well after each addition.
05 - Mix in the ricotta cheese, lemon zest, lemon juice, and vanilla extract until smooth.
06 - Gently fold the dry ingredients into the wet mixture until just combined—do not overmix.
07 - Pour the batter into the prepared pan and smooth the top. Sprinkle sliced almonds evenly over the surface.
08 - Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
09 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Dust with powdered sugar before serving if desired.

# Expert tips:

01 -
  • The ricotta keeps it incredibly moist for days, unlike traditional butter cakes that dry out
  • That bright lemon flavor wakes up your palate without being overwhelming or tart
  • It looks stunning with minimal effort almonds do all the decorative work for you
02 -
  • Dont skip the room temperature step for eggs and butter, cold ingredients create a lumpy batter that wont bake evenly
  • The toothpick should come out with moist crumbs, not completely dry, since the cake continues cooking slightly after leaving the oven
  • Fold rather than mix when combining wet and dry ingredients, gentle handling keeps the texture tender and light
03 -
  • Use room temperature ricotta and whisk it briefly first to break up any lumps before adding to the batter
  • Position your oven rack in the center position so the almonds brown evenly without burning

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