Lemon Ricotta Cake Almonds

The first time I encountered lemon ricotta cake was at a tiny bakery in Rome where the owner insisted ricotta was the secret to keeping cakes impossibly moist. I was skeptical until I took that first bite, the way the tart lemon played against the creamy richness was absolute magic. When I returned home, I spent weeks tinkering with ratios until my kitchen finally smelled like that Italian afternoon.

Last spring my neighbor Sarah stopped by while this was baking, immediately demanded the recipe, and has made it three times since for her book club. Something about the combination of bright lemon and comforting almond makes people feel instantly at home, like youve put extra care into something that comes together quite simply.

Ingredients

• All-purpose flour: Provides the structure for this tender cake, measure by weight if possible for consistent results
• Baking powder and baking soda: Work together to give the cake its lift, make sure theyre fresh
• Salt: Enhances all the flavors and balances the sweetness
• Unsalted butter: Room temperature butter creams properly with sugar creating the perfect airy base
• Granulated sugar: Sweetens and helps create that beautiful golden crust
• Large eggs: Must be room temperature to emulsify properly into the batter
• Whole milk ricotta cheese: The star ingredient that makes this cake uniquely moist and tender
• Lemon zest: Use a microplane to get just the outer yellow layer where all the aromatic oils live
• Freshly squeezed lemon juice: Adds bright acidity that cuts through the richness
• Pure vanilla extract: Rounds out all the flavors with warm undertones
• Sliced almonds: Create that gorgeous crunchy topping that toasts beautifully
• Extra sugar for sprinkling: Forms a crackly sweet crust on the almonds as they bake

Instructions

Preheat your oven and prep the pan:

Set your oven to 350°F (175°C) and grease a 9-inch springform pan thoroughly. Line the bottom with parchment paper to guarantee the cake releases perfectly every time.

Whisk the dry ingredients:

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together thoroughly so the leavening distributes evenly throughout the cake.

Cream the butter and sugar:

Beat the softened butter and sugar in a large bowl for about 3 minutes until the mixture looks pale and fluffy. This step incorporates air bubbles that help the cake rise beautifully.

Add the eggs:

Drop in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything combines evenly.

Incorporate the ricotta mixture:

Mix in the ricotta, lemon zest, lemon juice, and vanilla until the batter looks smooth and creamy. The texture might look slightly curdled but that is completely normal.

Combine wet and dry ingredients:

Gradually fold the dry ingredients into the wet mixture, mixing only until you no longer see streaks of flour. Overworking the batter at this stage will make the cake tough.

Prepare for baking:

Pour the batter into your prepared pan and smooth the top with a spatula. Sprinkle the sliced almonds evenly across the surface then dust with the remaining 2 tablespoons of sugar.

Bake to golden perfection:

Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean. The almonds should be toasted golden and the cake fragrant with lemon.

Cool properly:

Let the cake rest in the pan for 15 minutes before releasing the springform. Cool completely on a wire rack so the texture sets properly.

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This cake has become my go-to for bringing to new neighbors or coworkers because it feels special without being fussy. Something about the combination of textures and bright flavors makes people remember it long after the last crumb is gone.

Serving Suggestions

A slice of this cake is absolutely perfect alongside a morning cappuccino or as an afternoon pick-me-up with tea. The lightness of the ricotta means it never feels too heavy even after a rich meal.

Make It Your Own

While the lemon almond combination is classic, you can easily swap in orange zest and chopped pistachios for a different flavor profile. The recipe structure remains the same and the cake will be just as delicious.

Storage and Make-Ahead Tips

This cake actually improves after a day in the refrigerator as the flavors meld together beautifully. Store it wrapped tightly at room temperature for up to three days or refrigerate for up to a week.

• Bring slices to room temperature before serving for the best texture and flavor
• Freeze individual portions wrapped in plastic and foil for up to three months
• The unbaked crumb topping can be mixed ahead and kept in the refrigerator

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There is something genuinely satisfying about a cake that looks impressive but comes together with such straightforward techniques. Every time I pull this from the oven, that toasted almond topping makes the whole kitchen feel warm and inviting.

Recipe FAQs

→ What gives this cake its moist texture?

The ricotta cheese adds creamy moisture that keeps the cake tender and soft throughout.

→ Can I substitute the almond topping with another nut?

Yes, chopped pistachios or walnuts work well as alternatives and add a different crunch profile.

→ How can I enhance the lemon flavor further?

Adding a small amount of lemon extract or extra lemon zest will intensify the citrus aroma and taste.

→ What is the best way to check if the cake is baked?

Insert a toothpick into the center; it should come out clean or with just a few moist crumbs attached.

→ Is it necessary to cool the cake before serving?

Cooling ensures the cake sets properly and slicing is easier, plus flavors develop better when slightly rested.