Lemon Ricotta Cake Almonds (Printable)

Tangy lemon and creamy ricotta blend with a crunchy almond topping for a delightful treat.

# What You Need:

→ Dry Ingredients

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

→ Wet Ingredients

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

→ Topping

12 - 1/2 cup sliced almonds
13 - 2 tablespoons granulated sugar

# How To Make:

01 - Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat butter and sugar together in a large bowl until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition.
05 - Mix in ricotta cheese, lemon zest, lemon juice, and vanilla extract until fully incorporated.
06 - Gradually fold the dry ingredients into the wet mixture, mixing until just combined. Avoid overmixing.
07 - Pour batter into the prepared pan and smooth the top surface evenly.
08 - Sprinkle sliced almonds uniformly over the batter, followed by 2 tablespoons of sugar.
09 - Bake for 40–45 minutes until a toothpick inserted into the center exits clean and the top is golden brown.
10 - Allow cake to cool in the pan for 15 minutes, then release springform and finish cooling on a wire rack.
11 - Serve plain or dust with powdered sugar if desired.

# Expert Tips:

01 -
  • The ricotta creates an incredibly tender crumb that stays fresh for days unlike butter-only cakes that dry out
  • That almond topping gets beautifully toasted and caramelized creating the most satisfying crunch against the soft cake
02 -
  • Ricotta adds significant moisture so even when the toothpick comes out clean the cake might look slightly underdone in the center but will firm as it cools
  • The sugar sprinkled on top creates a delightful crunch but can burn quickly so check the cake at the 40 minute mark
03 -
  • Room temperature ingredients are non-negotiable here, cold ricotta or eggs will cause the batter to separate and result in a dense cake
  • Zest your lemons before juicing them, it is much easier to grip the whole fruit and you will get more aromatic oils

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