Gluten-Free Lemon Ricotta Cake with Almond Flour
A gluten-free lemon ricotta cake that takes only 10 ingredients to make. It is soft, moist and lightly sweetened. Perfect lemon treat to celebrate citrus season.
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
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The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.