Italian Lemon Ricotta Cake with Almond Flour
A delightful cross between cheesecake and cake, this moist and flavorful dessert combines the richness of ricotta with the nuttiness of almond flour and the brightness of lemon.
Ingredients
¾ cup (1½ sticks) unsalted butter, softened
1½ cups granulated sugar
15 ounces whole milk ricotta cheese, well-drained
3 large eggs
1 teaspoon vanilla extract
Zest and juice of 1 large lemon
¾ cup all-purpose flour
¾ cup almond flour
½ teaspoon baking soda
½ teaspoon salt
Directions
Preheat Oven: Set your oven to 375°F (190°C). Grease a 9-inch springform pan with butter and set aside.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until well combined.
Incorporate Ricotta and Wet Ingredients: Add the ricotta, eggs, vanilla extract, lemon zest, and lemon juice, and mix until smooth and fully combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, baking soda, and salt.
Mix Batter: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
Bake: Pour the batter into the prepared springform pan. Bake in the preheated oven for 45 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 15 minutes before removing the collar and base. Transfer to a wire rack to cool completely before serving.
*Notes:
• Storage: Store in an airtight container at room temperature for up to three days or refrigerate for up to a week.
• Texture: The almond flour gives this cake a slightly denser texture with a subtle nutty flavor.
• Baking Adjustments: Baking at 375°F for 45 minutes creates a golden-brown crust while keeping the inside rich and moist.
Enjoy this luscious lemon ricotta cake—perfect for any occasion!
