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    Home » Recipes » Cakes & Cupcakes » Gluten Free Lemon Cake

    Gluten Free Lemon Cake

    Published: Sep 3, 2021 by Lucy · This post may contain affiliate links · 11 Comments

    Jump to Recipe
    A lemon, almond and ricotta cake placed in front of copper measuring cups

    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.

    A lemon and ricotta cake topped with flaked almonds, on a copper wire tray, in front of copper measuring cups

    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.

    Lemon & ricotta cake on a copper wire tray with one serve on a black plate in the foreground

    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.

    All the ingredients, in separate bowls, for gluten free lemon cake
    • 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.

    Eggs, lemon juice and zest, sugar, ricotta and almond meal in a mixing bowl

    Mix together until smooth and combined.

    Almond meal mixed with other ingredients in a glass bowl

    Step 2 - Bake

    Spoon your mixture into the prepared springform tin.

    Flourless lemon cake mixture in a lined cake 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).

    Mixture in a lined cake tin with flaked almonds and raw sugar sprinkled on top

    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.

    A piece of lemon cake topped with flaked almonds on a black plate with a gold fork standing up in it

    Expert Tips & FAQ's

    What is ricotta?

    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.

    How do I make lemon zest?

    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.

    How do I stop my cake from browning on top and/or sticking in the tin?

    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.

    Help, my cake seems very moist, is it cooked through?

    Your cake is ready when a skewer inserted into the middle comes out clean or with just a few moist crumbs on it.

    How do I store this cake?

    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.

    A serve of lemon cake on a black plate with a gold fork beside it

    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.

    A close up of a slice of moist lemon and ricotta cake served on a black plate with a gold fork

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    One serve slightly removed from a golden almond and ricotta cake

    Gluten Free Lemon Cake

    A deliciously zesty Gluten Free Lemon Cake made with almond meal and ricotta... in just one bowl!
    5 from 17 votes
    Print Pin Rate
    Course: Cakes
    Cuisine: gluten-free
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 16 serves
    Calories: 294kcal
    Author: Lucy - Bake Play Smile

    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

    RECIPE NOTES
    Recipe Notes & Tips
    Ingredients Info:
    • 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.
    Baking Tips:
    • 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.

    Nutrition

    Calories: 294kcal | Carbohydrates: 21g | Protein: 11g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 34mg | Potassium: 64mg | Fiber: 4g | Sugar: 14g | Vitamin A: 155IU | Vitamin C: 1.9mg | Calcium: 129mg | Iron: 1.5mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. ReLloyd

      April 23, 2022 at 5:31 pm

      5 stars
      Note please that Lindt chocolate is NOT necessarily gluten-free. It often has barley in it

      It

      Reply
    2. Laura D'Angelo

      September 17, 2020 at 8:20 am

      Can I cook this in the oven

      Reply
      • Lucy

        September 18, 2020 at 6:07 am

        Hi Laura, yes this needs to be baked in the oven xx

        Reply
    3. Lisa

      November 21, 2019 at 11:35 am

      Can I make this into friands? How long would you bake? Thanks x

      Reply
      • Lucy

        November 22, 2019 at 6:28 am

        Hi Lisa, I haven't tried that sorry but can't see why not!

        Reply
    4. Eleni

      April 11, 2019 at 3:59 pm

      Why is there a difference in the form we can use? Thermomix method uses 20cm regular method 23cm

      Reply
      • Lucy Mathieson

        April 12, 2019 at 5:18 am

        Hi Eleni, my apologies (they should have both been 20cm - although you can absolutely use a 23cm if you prefer). xx

        Reply
        • Eleni Georgallidou

          April 13, 2019 at 6:29 am

          5 stars
          Made it today was amazing

          Reply
          • Lucy Mathieson

            April 13, 2019 at 7:02 am

            Yay! Thank you so much! xx

            Reply
    5. Loulou

      November 01, 2018 at 9:38 pm

      5 stars
      Looks scrumptious...can you freeze ok?

      Reply
      • Lucy Mathieson

        November 02, 2018 at 6:10 am

        Absolutely!

        Reply

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

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