Lemon Ricotta Cake Almonds (Printable version)

A moist cake infused with fresh lemon zest and creamy ricotta, topped with crunchy sliced almonds.

# What You’ll Need:

→ Dry Ingredients

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

→ Wet Ingredients

04 - 3/4 cup granulated sugar
05 - 1/2 cup unsalted butter, softened
06 - 1 cup whole milk ricotta cheese
07 - 3 large eggs, room temperature
08 - Zest of 2 lemons
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 (optional)

# How to Make It:

01 - Preheat 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, and salt. Set aside.
03 - In a large bowl, beat butter and sugar until light and fluffy, about 2-3 minutes.
04 - Beat in ricotta cheese until mixture is well combined and smooth.
05 - Add eggs one at a time, mixing thoroughly after each addition.
06 - Mix in lemon zest, lemon juice, and vanilla extract until fully incorporated.
07 - Gradually fold dry ingredients into wet mixture until just combined. Avoid overmixing.
08 - Pour batter into prepared pan and smooth the top surface evenly.
09 - Sprinkle sliced almonds evenly over batter. Optional: add 2 tablespoons sugar for crisp topping.
10 - Bake for 40-45 minutes until toothpick inserted in center comes out clean and top is golden.
11 - Let cake cool in pan for 15 minutes, then transfer to wire rack to cool completely before slicing.

# Expert tips:

01 -
  • The ricotta keeps the cake incredibly moist for days
  • Fresh lemon zest and juice give it brightness without being overwhelming
  • That almond topping creates the most satisfying crunch against the tender crumb
02 -
  • Room temperature ingredients really do matter here for proper emulsification
  • Overmixing once the flour is added will make the cake tough instead of tender
  • The almonds on top can burn if left too long, so check the cake around the 40-minute mark
03 -
  • Zest your lemons before juicing them, it is so much easier to handle
  • Use a microplane for the finest zest without any bitter pith

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