A light and soft gluten-free lemon ricotta cake with almond flour that only takes a handful of ingredients. This lemon cake is so easy to make and takes about 40 minutes from start to finish. This gluten-free cake is the perfect treat when you want something that is lightly sweetened and bursting with bright lemon flavors.
February is upon us and spring is finally in sight. And although we still have some cold and dark days before the warm weather arrives, we can enjoy the bright citrus flavors in our baking. This lemon ricotta cake with almond flour is the perfect recipe to take full advantage of lemon season!
This gluten-free rustic style cake is really a combination of two of my recipes! I took the base of my lemon ricotta loaf cake and mixed with my gluten-free chocolate cake (minus the chocolate). And the result is irresistible!
I love that this cake is not over the top sweet and lets those lemon flavors shine through. I like to add a sprinkle of powdered sugar, but you leave it off or even add frosting if you wish!
Why you love this gluten-free lemon ricotta cake with almond flour
Easy: You only need 10 easy to find ingredients and about 40 minutes to make this moist lemon ricotta cake! Plus, no fancy equipment needed!
Gluten-Free: Whether you are gluten-free or not, you will love this lemon cake. The almond flour replaces all-purpose flour, making this cake recipe gluten-free.
One-Bowl: You can make this cake recipe in one-bowl! Which means less dishes to clean up after baking. Less dishes are always a win in our house!
Delicious: An important one for any recipe! This lemon ricotta cake with almond flour is so GOOD! It is always a hit with the whole family and never last long. The cake is moist, flavorful, and just delicious!
What you need to make this lemon ricotta cake
Almond Flour: A fine almond flour is used in this cake recipe to replace all-purpose or cake flour. You will want to use a super fine and blanched almond flour for best results.
Baking powder & Baking Soda: The leavening agents used to help the cake rise.
Sugar: Granulated sugar adds the perfect touch of sweetness to the cake.
Salt: Enhances the flavors.
Eggs: 3 eggs add structure and helps the cake rise when baking.
Ricotta: Gives the cake moisture. You can use low fat or full fat ricotta. If needed, you can replace the ricotta with Greek yogurt.
Olive Oil: Olive oil adds a ton of moisture to this gluten-free lemon cake.
Vanilla Extract: Adds a touch of vanilla flavor.
Lemon Juice & zest: You will need both the zest and the juice of a lemon to give this cake a bright citrus flavor.
Powdered Sugar: Powdered sugar is optional but gives the cake an extra layer of sweetness. You can choose to leave it off or replace it with a frosting of your choice.
Tips and Tricks to making this gluten-free cake
- Add the sugar and lemon zest to a bowl. Then use your hand to rub the lemon zest into the sugar. This will help release the oils in the zest, giving the cake a brighter lemon flavor.
- You can bake the cake in a 9-inch round cake pan, or spring form pan. If you use a cake pan, you might need to leave the cake in the pan as it is delicate and might break. You can try to carefully remove it from the cake pan but use a spatula to help release the cake before removing the cake.
- Be careful not to over bake the ricotta lemon cake. The bake time will be variable based on external factors so there is no one time set will not work for everyone. Start low on the time and check on the cake. The batter should be just set when done.
- Let the cake cool before sprinkling on the powdered sugar or adding frosting if you wish. If you choose to add powdered sugar, it may disappear into the cake after a few hours. So, plan accordingly if you are making this cake for a special occasion.
- You can store the cake a room temperature for 2-3 days in an airtight container.
If you give this gluten-free lemon ricotta cake with almond flour a try, let me know your thoughts in the comments below! I appreciate your feedback.
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy baking!
Gluten-Free Lemon Ricotta Cake with Almond Flour
Ingredients
- 2 1/2 C. Super Fine Almond flour
- 3 eggs
- 1/2 tsp. Baking soda
- 1 tsp. Baking powder
- 2/3 C. Sugar
- 1 tsp. Vanilla extract
- 1 Tbsp. Lemon zest
- 2 Tbsp. Lemon Juice
- 1/2 C. Ricotta
- 1/2 tsp. Salt
- 1/2 C. Olive oil
- Powdered sugar optional for topping
Instructions
- Preheat oven to 325 degrees F.
- In a large mixing bowl, add the sugar and lemon zest. Using your hands, rub the lemon zest into the sugar to help release more oil to boost the lemon flavor. Add the eggs. Beat eggs and sugar together with an hand electric mixer for about 20 seconds on medium-high speed.
- Add olive oil, lemon juice, ricotta and vanilla extract. Mix together until fully combined. Add the almond flour, baking soda, baking powder, and salt. Mix until smooth and fully combined.
- Pour the batter into a greased 9-inch spring form pan (or 9-inch cake pan). Bake for 28-35 minutes or until the batter is set and a toothpick comes out clean when inserted in the middle of the cake.
- Remove from the oven and let cool. Carefully remove the spring form pan from the cake or flip the cake over to remove it from the cake pan ( you might need to use a small spatula to help if it is sticking to the pan).
- Dust with a little powdered sugar if desired. Enjoy
