Lemon Ricotta Cake with Almond Flour
A moist, tender cake featuring creamy ricotta cheese brightened with fresh lemon zest and juice. The addition of almond flour creates a delicate, slightly nutty texture that complements the citrus beautifully. This easy sheet cake bakes in one pan and serves a crowd, making it perfect for potlucks, brunch gatherings, or whenever you need a simple yet impressive dessert. The ricotta keeps the crumb incredibly soft while the bright lemon flavor makes each bite refreshing and light.
Ingredients
Instructions
- 1
Preheat oven and line baking pan with parchment paper, then spray with non-stick spray
- 2
Whisk sugar and butter until light and fluffy using handheld electric whisk
- 3
Add eggs and continue whisking until frothy and smooth
- 4
Mix lemon zest, juice, vanilla and ricotta together in separate bowl
- 5
Add ricotta mixture and all dry ingredients to butter mixture, whisking just until incorporated
- 6
Pour batter into prepared pan and bake until fully cooked through
- 7
Cool completely before cutting into pieces and dusting with powdered sugar
Tips
Use room temperature ingredients for easier mixing and better texture integration.
Don't overmix the batter once you add the dry ingredients to keep the cake tender.
Test doneness with a toothpick inserted in center - it should come out with just a few moist crumbs.
Good to Know
Cover and store at room temperature up to 3 days or refrigerate up to 1 week
Bake up to 2 days ahead and store covered at room temperature
Serve at room temperature, dust with powdered sugar just before serving
Common Mistakes
Avoid overmixing batter to prevent tough texture
Use room temperature ingredients to prevent lumpy batter
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
for different flavor profile
FAQ
Can I make this in a different pan size?
Yes, use a 9-inch round pan for thicker cake or adjust baking time accordingly. Check doneness with toothpick.
What if I don't have almond flour?
Replace with equal amount all-purpose flour. The texture will be slightly less tender but still delicious.
How long will this cake keep fresh?
Store covered at room temperature up to 3 days or refrigerate up to 1 week for best quality.