Lemon Ricotta Cake Almonds

The first time I made this lemon ricotta cake, my tiny apartment smelled like an Italian bakery for days. I had bought way too much ricotta for a lasagna recipe and refused to let the rest go to waste. Now it is the cake I bake when I need something that feels special but does not require me to stand over a stove for hours.

Last summer I served this at a friend's birthday dinner, and everyone kept asking what the secret ingredient was. The look on their faces when I said ricotta was absolutely worth keeping that little detail to myself until the last bite.

Ingredients

• Whole milk ricotta: Full fat makes all the difference here for that tender crumb
• Room temperature eggs: They incorporate much better into the batter
• Extra virgin olive oil: Adds a subtle fruitiness that pairs beautifully with lemon
• Lemon zest and juice: Both are essential for that bright citrus punch
• All purpose flour: Provides just enough structure without making it tough
• Sliced almonds: Toast up golden and add the most lovely crunch on top

Instructions

Get everything ready:

Preheat your oven to 350°F and grease a 9 inch springform pan with butter, then line the bottom with parchment paper.

Whisk the wet ingredients:

In a large bowl, combine the ricotta, eggs, olive oil, vanilla, lemon zest, and lemon juice until completely smooth.

Mix the dry ingredients:

In a separate bowl, whisk together the sugar, flour, baking powder, and salt until well combined.

Combine everything:

Gently fold the dry ingredients into the wet mixture just until no flour streaks remain.

Add the topping:

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

Bake until golden:

Bake for 35 to 40 minutes until a toothpick comes out clean and the almonds are lightly toasted.

Cool completely:

Let the cake rest in the pan for 15 minutes before releasing the springform and cooling on a wire rack.

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This recipe has become my go to for bringing to dinner parties because it travels so well and tastes even better the next day. There is something about the combination of textures that makes people ask for seconds before they have even finished their first slice.

Making It Ahead

I often bake this cake the night before serving because the flavors have time to meld and deepen. Wrap it tightly in plastic once it is completely cooled and it will stay fresh for up to three days.

Serving Suggestions

A dusting of powdered sugar right before serving makes it look elegant, though I sometimes skip it for a more rustic presentation. Fresh berries or a spoonful of whipped cream turn it into a proper dessert course.

Ingredient Swaps

Butter works beautifully in place of olive oil if you prefer a more traditional flavor profile. For a gluten free version, I have had great success with a one to one gluten free flour blend.

• Gluten free flour blend works as a direct substitute
• Adding limoncello to the batter amps up the lemon flavor
• Extra almonds can be mixed into the batter for more crunch

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Every time I pull this cake from the oven, I am reminded that the simplest recipes are often the ones that bring the most joy to the table.

Recipe Q&A

→ What type of ricotta cheese is best to use?

Whole-milk ricotta cheese provides the creamiest texture and richest flavor, enhancing the cake’s moisture.

→ How can I ensure the cake stays moist?

Carefully fold the dry ingredients into the wet mixture without overmixing and avoid overbaking to retain moisture.

→ Can I substitute the almonds topping?

You can replace sliced almonds with other nuts like pistachios or omit nuts altogether for a nut-free version.

→ Is there an alternative to olive oil in the batter?

Yes, melted unsalted butter can be used for a richer flavor with similar moistness.

→ How can I add more lemon flavor?

Including limoncello in the batter or serving the cake with fresh lemon zest amplifies the citrus notes.