Gluten Free Lemon Cake

A deliciously zesty Gluten Free Lemon Cake made with almond meal and ricotta... in just one bowl!

5 from 20 votes

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Course: Cakes

Cuisine: gluten-free

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: serves

Calories: 294kcal

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).

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).

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.