A moist and zesty Gluten Free Lemon Cake made with almond meal and ricotta. This is a one bowl recipe that is ready to eat in just 1 hour - a perfectly elegant cake for an afternoon tea or dessert.
If you're looking for an absolutely delicious cake that is also gluten-free, then THIS IS THE CAKE FOR YOU!
The light citrusy lemon flavours, smooth ricotta and subtle almond meal combine to make a sweet and zesty cake that everyone will fall in love with.
Just like my Apple Crumble Cake, Raspberry & Ricotta Cake and my Almond & Coconut Cake, this Gluten Free Lemon Cake is equally as amazing when served warm or at room temperature.
For a decadent finish, add a dollop of cream or a drizzle of custard.
Why You're Going To Love This Recipe
There's just so much you're going to love about this simple flourless lemon cake.
- Gluten-free - whether you're gluten free yourself, or you're baking for a gluten free friend or family member, this cake is the perfect option.
- Low in salt & fat - ricotta cheese is one of the main ingredients in this cake and replaces the butter that is found in similar lemon cake recipes. Ricotta makes a moist and healthy alternative.
- Quick & easy - this cake could not be any easier. Just 10 minutes prep time and one bowl is all it takes to prepare this gluten free lemon cake.
- Versatile - whether you're looking for a sweet dessert cake or a classic cake for afternoon tea, this gluten free lemon cake ticks both those boxes! The dense and moist texture of this cake makes it absolutely perfect to serve as a dessert cake with a dollop of cream or custard, as well as a delicious cake to serve with tea or coffee.
What You Need
Just 6 ingredients are needed to make this simple but elegant cake.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- ricotta cheese - easy to find in the deli or supermarket, or you can even make your own ricotta if you choose
- eggs - make sure to have these at room temperature before you start preparing the cake mixture
- lemon zest - from two to three lemons, depending on their size
- almond meal - almond meal is made from ground raw almonds, and can be found in the baking or nuts section of your supermarket. Alternatively, you can always 'blitz' your own almond meal
- caster sugar - also known as superfine sugar
- flaked almonds - to sprinkle over the top of the cake
- OPTIONAL: raw sugar - for that special crunch on top!
Step By Step Instructions
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Mix
Preheat your oven to 140 degrees celsius (fan forced), and grease and line a 20cm springform tin well.
Place the ricotta, eggs, lemon zest, almond meal and caster sugar into a large bowl.
Mix together until smooth and combined.
Step 2 - Bake
Spoon your mixture into the prepared springform tin.
Sprinkle the flaked almonds evenly over the top of the cake.
Add a sprinkle of raw sugar if you'd like a crunchy sweet topping (optional).
Bake in a preheated oven for 50-60 minutes. Loosely place a sheet of foil over the top if it is browning too much during baking.
Check that the cake is cooked by inserting a skewer into the middle. It should come out clean or with just a few crumbs on it.
Expert Tips & FAQ's
Ricotta, a soft Italian cheese, is a fresh curd that traditionally comes from the leftover whey of cheese production, though modern methods make it from fresh whole milk. It can be used for savoury dishes as well as desserts, and you can even make your own ricotta. However, for convenience, it can be purchased from the deli or cheese section of your supermarket.
Lemon zest is the yellow outside portion of its peel, and is often used to add a tangy flavor to recipes. Use a fine grater to grate the yellow skin of the lemon, but avoid the white layer underneath as that can be bitter.
If your lemon cake is browning on top, place a loose sheet of foil over the baking tin. Being a gluten-free cake, the texture is moist and dense, so make sure to grease and line the tin well, both base and sides.
Your cake is ready when a skewer inserted into the middle comes out clean or with just a few moist crumbs on it.
You can keep this lemon cake in an airtight container in the fridge for up to 7 days. It's important to bring the cake to room temperature before serving as the fridge will dry it out.
You can also freeze this cake for up to a month, just wrap well in plastic wrap and then a layer of foil.
More Gluten Free Recipes
Gluten free desserts and cakes don't have to be flavourless or boring... in fact, flourless desserts are some of my all-time favourites (which is a big call given that I don't eat a gluten free diet!)
These recipes are deliciously moist, rich and FLAVOUR PACKED!
Plus, they're entirely gluten free:
- Fudgy Chocolate Gluten-Free Brownies - the almond meal keeps these brownies amazingly dense and delicious while giving them that gorgeous flaky top that we all love in a brownie...
- Gluten-Free Flourless Orange Almond Cake - made with whole sweet oranges and balanced with the lucious flavour of almond, this dessert cake is an old fashioned favourite.
- 3 Ingredient Gluten-Free Chocolate Cake - that's right - just butter, chocolate and eggs.....and you've got yourself a dense, fudgy decadent dessert cake.
- Almond & Coconut Cake - one of my favourites cakes EVER! This is perfect for dessert or a simple afternoon tea treat with a cuppa.
Click to browse more of my gluten free dessert and cake recipes.
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Gluten Free Lemon Cake
Ingredients
- 400 g (1 ½ cups) ricotta
- 3 eggs room temperature
- ¼ cup lemon zest grated, from 2-3 lemons
- 240 g (2 cups) almond meal ground almonds
- 165 g (¾ cup) caster sugar superfine sugar
- 20 g (¼ cup) flaked almonds
- 30 g (2 tbs) raw sugar for sprinkling (optional)
Instructions
Conventional Method
- Grease and line the sides and bottom of a 20cm springform tin with baking paper.
- Preheat oven to 140 degrees celsius (fan forced).
- Place the ricotta, eggs, lemon zest, almond meal and caster sugar into a large bowl.
- Mix until smooth and well combined. Pour the mixture into the tin.
- Sprinkle the flaked almonds and raw sugar over the top.
- Bake for 50-60 minutes or until a skewer inserted into the middle comes out clean (don't overcook the cake as you want it to be deliciously moist).
Thermomix Method
- Grease and line the sides and bottom of a 20cm springform tin with baking paper. Preheat oven to 140 degrees celsius (fan forced).
- Place the lemon rind into the Thermomix bowl. Grate for 20 seconds on Speed 10, scraping down the bowl occasionally.
- When you have a fine zest, add the eggs, ricotta, almond meal and caster sugar. Mix for 20 seconds, Speed 5, or until well combined.
- Pour the mixture into the tin. Sprinkle the flaked almonds and raw sugar over the top.
- Bake for 50-60 minutes or until a skewer inserted into the middle comes out clean (don't overcook the cake as you want it to be deliciously moist).
Notes
- Ricotta - is a soft Italian cheese that traditionally comes from the leftover whey of cheese production, though modern methods make it from fresh whole milk. You can make your own ricotta however, for convenience, it can be purchased from the deli or cheese section of your supermarket.
- Lemon zest - is the yellow outside portion of its peel, and is often used to add a tangy flavour to recipes. Just use a fine grater to grate the yellow skin of the lemon, but avoid the white layer underneath as that can be bitter.
- If your lemon cake is browning on top, just place a loose sheet of foil over the baking tin. Being a gluten-free cake, the texture is moist and dense, so make sure to grease and line the tin well, both base and sides.
- Your cake is ready when a skewer inserted into the middle comes out clean or with just a few moist crumbs on it.
- Storing - you can keep this cake in an airtight container in the fridge for up to 7 days. Bring to room temperature before serving.
- Freezing - You can also freeze this cake for up to a month - simply wrap in plastic wrap and then a layer of foil.
ReLloyd
Note please that Lindt chocolate is NOT necessarily gluten-free. It often has barley in it
It
Laura D'Angelo
Can I cook this in the oven
Lucy
Hi Laura, yes this needs to be baked in the oven xx
Lisa
Can I make this into friands? How long would you bake? Thanks x
Lucy
Hi Lisa, I haven't tried that sorry but can't see why not!
Eleni
Why is there a difference in the form we can use? Thermomix method uses 20cm regular method 23cm
Lucy Mathieson
Hi Eleni, my apologies (they should have both been 20cm - although you can absolutely use a 23cm if you prefer). xx
Eleni Georgallidou
Made it today was amazing
Lucy Mathieson
Yay! Thank you so much! xx
Loulou
Looks scrumptious...can you freeze ok?
Lucy Mathieson
Absolutely!