Lemon Ricotta Cake Almonds (Print Version)

Moist lemon cake highlights ricotta and crunchy almonds, delivering delicate flavors with every bite.

# What You Need:

→ Wet Ingredients

01 - 1 cup whole-milk ricotta cheese
02 - 3 large eggs, room temperature
03 - 1/2 cup extra-virgin olive oil or melted unsalted butter
04 - 1 teaspoon pure vanilla extract
05 - Zest of 2 lemons
06 - 1/4 cup freshly squeezed lemon juice

→ Dry Ingredients

07 - 1 cup granulated sugar
08 - 1 1/2 cups all-purpose flour
09 - 2 teaspoons baking powder
10 - 1/2 teaspoon fine sea salt

→ Topping

11 - 1/2 cup sliced almonds
12 - 2 tablespoons coarse sugar or powdered sugar for garnish

# Preparation Steps:

01 - Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - In a large bowl, whisk together ricotta cheese, eggs, olive oil or melted butter, vanilla extract, lemon zest, and lemon juice until smooth and well combined.
03 - In a separate bowl, whisk together sugar, flour, baking powder, and salt until evenly distributed.
04 - Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix as this can result in a dense texture.
05 - Pour the batter into the prepared pan and smooth the top. Sprinkle sliced almonds evenly over the surface. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean and the almonds are golden brown.
06 - Allow the cake to cool in the pan for 15 minutes, then release the springform and transfer to a wire rack to cool completely. Dust with coarse sugar or powdered sugar before serving.

# Expert Advice:

01 -
  • The ricotta keeps every bite impossibly moist without making the cake heavy or dense
  • Lemon and almonds were meant to be together, bright and nutty all at once
  • It comes together in one bowl with no fancy equipment required
02 -
  • Overmixing once the flour is added will make the cake dense and tough, so fold gently and stop as soon as you no longer see dry streaks
  • The cake continues baking slightly as it cools in the pan, so do not be tempted to leave it in longer
03 -
  • Bring all ingredients to room temperature before starting for the smoothest batter
  • Use a microplane to zest the lemons, avoiding the bitter white pith underneath

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