Lemon Ricotta Cake Almonds (Printable)

Delicate cake with creamy ricotta, bright lemon zest, and toasted almonds for texture and flavor.

# What You 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, at 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 for sprinkling
13 - Powdered sugar for dusting (optional)

# How To Make:

01 - Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, combine the granulated sugar and lemon zest. Rub together with your fingers until fragrant.
04 - Add the softened butter to the sugar mixture and beat until light and fluffy.
05 - Add the eggs, one at a time, beating well after each addition.
06 - Mix in the ricotta cheese, lemon juice, and vanilla extract until smooth.
07 - Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
08 - Pour the batter into the prepared cake pan and smooth the top.
09 - Sprinkle the sliced almonds and 2 tablespoons sugar evenly over the surface.
10 - Bake for 38 to 42 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
11 - Cool in the pan for 10 minutes, then remove and let cool completely on a wire rack.
12 - Dust with powdered sugar before serving, if desired.

# Expert Tips:

01 -
  • The ricotta creates a texture that sits somewhere between pound cake and cheesecake without being either one.
  • It tastes expensive and fussy but comes together faster than most boxed mixes.
02 -
  • The batter is intentionally wet, do not add more flour or you will lose the tender crumb that makes this cake special.
  • The almond sugar topping creates a crackly crust that shatters slightly when cut, this is the desired effect not a flaw.
03 -
  • Save your squeezed lemon halves to rub on the cut surfaces of any leftover avocado or apple, waste nothing.
  • If the top browns too quickly before the center is done, tent loosely with foil and continue baking.

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