Lemon Ricotta Cake Almonds

The afternoon sunlight hit my kitchen counter just right as I zested those two lemons, their oils spraying into the air like tiny citrus fireworks. I had been craving something not too sweet, something that felt like a conversation rather than a declaration, and this cake seemed like the perfect answer. My grandmother would have called it a torta semplice, but there is nothing simple about the way ricotta transforms baked goods into something almost custard-like in their tenderness.

Last spring, I brought this to a potluck where nobody knew each other very well. Something about sharing a homemade cake, still warm from the oven, made the whole room relax. Three people asked for the recipe before dessert was even over, which is always the sign that you have found something worth keeping.

Ingredients

• Whole-milk ricotta cheese: The full fat version creates a tender crumb that low fat versions simply cannot achieve
• Room temperature eggs: They incorporate more evenly into the batter, creating better structure
• Extra-virgin olive oil or melted butter: Olive oil adds fruity depth while butter provides classic richness
• Lemon zest and juice: Both are essential because zest gives aromatic brightness while juice provides tang
• Granulated sugar: Sweetens and helps create a golden crust
• All-purpose flour: Provides the structure needed to support the ricotta
• Baking powder: Gives the cake its gentle lift
• Fine sea salt: Enhances all the other flavors and balances sweetness
• Sliced almonds: Toast to golden brown for crunch and nutty aroma

Instructions

Preheat and prep your pan:

Set your oven to 350 degrees Fahrenheit and grease a 9-inch springform pan, then line the bottom with parchment paper so nothing sticks later.

Mix the wet ingredients:

In a large bowl, whisk together the ricotta, eggs, olive oil or melted butter, vanilla, lemon zest, and lemon juice until everything is smooth and incorporated.

Combine the dry ingredients:

In a separate bowl, stir together the sugar, flour, baking powder, and salt until evenly distributed.

Fold gently:

Gradually fold the dry ingredients into the wet mixture just until combined, being careful not to overmix which would make the cake tough.

Add the almonds:

Pour the batter into your prepared pan, smooth the top, then sprinkle sliced almonds evenly across the surface.

Bake until golden:

Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean and the almonds are toasted and fragrant.

Cool completely:

Let the cake rest in the pan for 15 minutes, then release the springform and transfer to a wire rack to cool completely.

Finish and serve:

Dust with coarse or powdered sugar right before serving to make it look as good as it tastes.

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My friend Sarah served this at her wedding shower, arranged on a rustic wooden board with fresh berries scattered around. People kept asking what the secret ingredient was, as if there was some trick to it, but the beauty lies in how these ordinary ingredients transform into something extraordinary.

Serving Ideas

This cake needs nothing more than a cup of coffee or tea to feel complete, but I have also served it with whipped cream and macerated strawberries for summer dinner parties. The ricotta makes it substantial enough to stand up to rich toppings without becoming cloying.

Making It Your Own

Once you have made this recipe a few times, you will start noticing how small changes create different moods. Swap the almonds for pine nuts or pistachios, add limoncello to the batter for a more grown up version, or try orange zest instead of lemon when the seasons change.

Storage And Timing

This cake actually improves on the second day as the flavors settle and the texture becomes even more tender. Wrap it tightly and keep it at room temperature for up to three days, though it rarely lasts that long in my house.

• The almonds will stay crispy for about 8 hours before they start softening
• Freeze individual slices wrapped in plastic for up to 2 months
• Refrigerate only if your kitchen runs very warm, as cold ricotta can seize the texture

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There is something profoundly satisfying about a cake that tastes this good without demanding anything beyond a bit of patience and a few lemons. It has become my go to when I need to remind myself that baking does not have to be complicated to be wonderful.

Recipe FAQs

→ How does ricotta affect the cake texture?

Ricotta adds moisture and a tender crumb, resulting in a soft, slightly creamy texture throughout the cake.

→ What role do almonds play in this cake?

Toasted almonds provide a delightful crunch and nutty contrast to the smooth, citrus-infused cake layers.

→ Can olive oil be substituted for butter?

Yes, olive oil offers a light, fruity flavor and keeps the cake moist, while butter adds richness.

→ How is lemon flavor incorporated?

Fresh lemon zest and juice are blended into the batter, lending bright citrus notes that balance the creaminess.

→ What baking tips ensure even cooking?

Use a lined springform pan, avoid overmixing the batter, and bake until a toothpick comes out clean for even texture.