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    Home » Recipes » Cakes & Cupcakes » Lemon & Ricotta Cake

    Lemon & Ricotta Cake

    Published: Feb 3, 2021 by Lucy · This post may contain affiliate links · 60 Comments

    Jump to Recipe
    Lemon Ricotta Cake

    This Lemon & Ricotta Cake is the perfect citrusy dessert or celebration cake. Completely gluten-free and topped with flaked almonds, it's elegant and totally delicious!

    Lemon & Ricotta cake decorated with fresh raspberries and flaked almonds on a white cake stand

    Whether you eat a gluten-free diet, are catering for a gluten-free friend, or simply prefer gluten-free cakes, then this is the recipe for you!!

    Some of my very favourite cake and brownie recipes are gluten-free - like my Gluten-Free Orange and Almond Cake, Super Easy 3 Ingredient Flourless Chocolate Cake, and Gluten-Free Almond and Coconut Cake! They are all so moist and rich in flavour.

    This Lemon & Ricotta Cake is so sweet and full of flavour, you would never guess it doesn't have any flour (and you certainly don't need to be gluten-free to enjoy it!)

    Lemon & Ricotta cake decorated with raspberries on a white cake stand

    This Lemon & Ricotta cake is dense yet moist, with a creamy ricotta cheese and lemon filling, decorated simply with crunchy flaked almonds, a dusting of sugar, and fresh berries too (if you like).

    It's gorgeous and elegant enough to serve to company or at a party, but easy enough to make for an afternoon tea treat.

    Overhead shot of a lemon cake topped with raspberries and flaked almonds

    Why You're Going To Love This Recipe

    1. Only 10 Minutes To Prep – This recipe only takes a few minutes to mix and decorate. The rest of the time is in the oven!
    2. No Flour – This Lemon & Ricotta Cake uses almond meal, so it's gluten-free and a little bit lighter in carbs that other cakes.
    3. Elegant (Yet Easy) – Like a fancy dessert, this recipe will impress your guests, yet doesn't take a lot of effort or skill to make!
    4. Fresh & Zesty - The lemon zest gives this moist cake a summery and fresh flavour.
    A slice of gluten-free lemon and ricotta cake on a white plate with the cake on a stand in the background

    What You Need

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

    • ricotta – a soft Italian cheese, ricotta can be found in the specialty cheese section at most supermarkets, or you can even make your own.
    • eggs
    • lemon zest – if you've never zested a lemon, here are several methods. The easiest method is to use a fine grater and remove the yellow outer section to use (leave the white section).
    • almond meal – almond meal is made from ground raw almonds, whereas almond flour is made from peeled and blanched ones. You can grind raw almonds to make your own at home.
    • caster sugar – if you don't have caster sugar, you can use regular granulated sugar, or make your own by pulsing granulated sugar in the blender or food processor a few times to make it more fine.
    • flaked almonds - these can be bought from the packaged nuts section of the supermarket.
    • icing sugar – for dusting, also called powdered or confectioners' sugar
    Ingredients for lemon & ricotta cake in bowls on a white counter

    How To Make Gluten-Free Lemon & Ricotta Cake

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

    Step 1 – Make The Filling

    Place the ricotta, eggs, lemon zest, almond meal and caster sugar into a large bowl and beat until the mixture is smooth and well combined.

    Adding ingredients for the cake into a white bowl
    Whisking together lemon & ricotta cake ingredients

    Step 2 – Assemble The Cake & Bake

    Pour the mixture into a prepared cake tin, then sprinkle the flaked almonds over the top. Bake until a skewer inserted in the middle comes out clean. Sprinkle over a little icing sugar just before serving. You can also add fresh berries (like raspberries or strawberries) for a burst of color.

    Batter inside a lined round cake tin
    Flaked almonds on top of uncooked batter in a round cake tin

    Recipe Tips & FAQ

    What should I serve with my lemon & ricotta cake?

    This can be served on it's own or with a little yoghurt, cream or ice-cream. It's equally as delicious warm or cold!

    Where can I buy ricotta cheese?

    Ricotta cheese can be bought from the cream cheese section of the supermarket. You can also use ricotta cream cheese from the deli (just make sure it is soft ricotta cheese).

    I recommend using full fat ricotta cheese as it has a better texture and flavour.

    Help! I don't know if my cake is cooked... it seems very dense!

    Like all gluten-free cakes, this is a dense and rich cake! Be careful not to overcook it as it will become dry around the outside edges. 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 recipe?

    Keep it in an airtight container in the fridge up to 7 days. You can also freeze this cake for up to a month.

    Overhead shot of a serve of lemon and ricotta cake on a white plate with a gold fork

    More Gluten-Free Recipes

    Once you try this Lemon Ricotta Cake, you'll be wanting to make more and more delicious gluten-free recipes!

    Here are my most popular gluten-free recipes:

    • 3 Ingredient Flourless Chocolate Cake - this is less like a chocolate cake and more like a delicious, moist and super rich dessert torte! You'll only need a tiny slice of this yummy gluten-free cake.
    • Gluten-Free Chocolate Brownies - these are the absolute BEST BROWNIES EVER (and that's a big call coming from someone who isn't gluten-free herself!) These are my number 1 go-to brownies!!
    • Orange & Almond Cake - this flourless whole orange cake is an absolute classic!
    • Gluten-Free Almond & Coconut Cake - this simple and delicious cake is SO popular! Just check out the 5 star recipe reviews.

    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. 

    A half eaten piece of white cake with almonds on top and fresh raspberries.

    Lemon & Ricotta Cake

    This Lemon & Ricotta Cake is the perfect decadent treat with tea or as a citrusy dessert. Completely gluten-free and topped with flaked almonds, it's elegant and totally delicious!
    5 from 44 votes
    Print Pin Rate
    Course: Cakes
    Cuisine: gluten-free
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 12 serves
    Calories: 384kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 400 g ricotta
    • 3 eggs beaten
    • ¼ cup grated lemon zest
    • 2 cups (240g) almond meal
    • ¾ cup (165g) caster sugar
    • ¼ cup (20g) flaked almonds
    • icing sugar for dusting

    Instructions

    Conventional Method

    • Grease and line the sides and bottom of a 20cm round cake tin with baking paper. Preheat oven to 160 degrees celsius (140 degrees if using fan forced).
    • Place the ricotta, eggs, lemon zest, almond meal and caster sugar into a large bowl. Beat until smooth and well combined.
    • Pour the mixture into the tin. Sprinkle the flaked almonds over the top.
    • Bake for 50-60 minutes or until a skewer inserted into the middle comes out clean (don't overcook the cake though, as you want it to be nice and moist).
    • Sprinkle over a little icing sugar just before serving.

    Thermomix Method

    • Grease and line the sides and bottom of a 20cm round cake tin with baking paper. Preheat oven to 160 degrees celsius (140 degrees if using fan forced).
    • Place the lemon rind into the TM bowl. Grate for 20 seconds, 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 over the top.
    • Bake for 50-60 minutes or until a skewer inserted into the middle comes out clean (don't overcook the cake though, as you want it to be nice and moist).
    • Sprinkle over a little icing sugar just before serving.

    Notes

    RECIPE NOTES & TIPS
    Testing the cake - Your cake is ready when a skewer inserted into the middle comes out clean or with just a few moist crumbs on it. 
    Serving suggestions - This can be served on its own or with a little yoghurt or ice-cream. It's equally as delicious warm or cold! Add some fresh berries on top if you like!
    Storage - Keep it in an airtight container in the fridge up to 7 days. You can also freeze this cake for up to a month.

    Nutrition

    Calories: 384kcal | Carbohydrates: 25g | Protein: 15g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 58mg | Sodium: 45mg | Potassium: 86mg | Fiber: 5g | Sugar: 17g | Vitamin A: 210IU | Vitamin C: 2.6mg | Calcium: 172mg | Iron: 2mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Cheryl

      January 31, 2022 at 3:09 pm

      5 stars
      Loved the cake and oh so easy.

      Reply
      • Lucy

        February 03, 2022 at 8:35 am

        Thank you so much!

        Reply
    2. Sirlei

      October 17, 2021 at 2:36 am

      5 stars
      This recipe is a keeper. I followed the instructions to a T
      and the cake turned out delicious. Thank you for sharing this wonderful recipe!

      Reply
      • Lucy

        October 17, 2021 at 8:47 am

        Thank you so much!

        Reply
    3. Nuccia

      October 07, 2021 at 1:21 am

      Hi! Are u sure about the oven temperature ? My oven won't even let me set the temperature below 170 .

      Reply
      • Lucy

        October 07, 2021 at 7:52 am

        Hi Nuccia, the temperature is celsius (not fahrenheit)

        Reply
    4. Carolyne

      July 20, 2021 at 7:50 am

      Do the eggs need to be beaten for the Thermomix method ?

      Reply
      • Lucy

        July 22, 2021 at 9:11 am

        Nope the Thermie will do everything for you!

        Reply
    5. JT

      March 16, 2021 at 12:30 am

      Hi, how many lemons will yield the 1/4 cup zest required for this recipe?

      Reply
      • Lucy

        March 16, 2021 at 7:09 am

        Depending on the size of the lemons, it will be 2-3 lemons

        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!

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