Gluten Free Lemon Cake

Name: Gluten Free Lemon Cake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 400 g (1 1/2 cups) ricotta; 3 eggs (room temperature); 1/4 cup lemon zest (grated, from 2-3 lemons); 240 g (2 cups) almond meal (ground almonds); 165 g (3/4 cup) caster sugar (superfine sugar); 20 g (1/4 cup) flaked almonds; 30 g (2 tbs) raw sugar (for sprinkling (optional))

Jump to Recipe

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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